Combine all of the ingredients, except butter, in a Ziplock bag. Refrigerate for at least 30 minutes and ideally overnight, for the salmon to marinate.
Remove salmon from the marinade and place on a baking sheet lined with aluminum foil. Pour the marinade into a small pot, bring to boil, reduce to simmer and continue to simmer until reduced and thickened, stirring occasionally. When sauce has thickened, remove from heat, stir in the butter and stir consistently until the butter is melted.
Preheat the broiler to high. Place one rack 6" away from the broiler and the other - 2" away. Place the baking sheet with the salmon 6" away from the broiler and broil for 3 minutes. Using heat resistant mitts, move the baking sheet closer to the heats source and now position it only 2" away from the broiler. Continue cooking until the salmon is cooked through to the safe internal temperature of 145°. It won't take long, maybe another 1-3 minutes, depending on thickness of the salmon. The whole time you are broiling the salmon, keep the oven door open and watch it closely, not letting it burn. If some parts of the salmon start to get too dark, tent them with foil. The entire cooking time should be around 5 minutes (my salmon was just slightly over an inch high and it took less than 5 minutes; it may take a bit more for a thicker fillet.)
Please note, you can broil the salmon 2" away from the broiler the whole time, but it's easier to burn it that way; therefore, we are recommending to start 6" away from the heat source.
Remove the salmon once it reached your desired level of doneness and brush or drizzle with the thickened reduced marinade we made in step 2. Enjoy!
Ingredients
Directions
Combine all of the ingredients, except butter, in a Ziplock bag. Refrigerate for at least 30 minutes and ideally overnight, for the salmon to marinate.
Remove salmon from the marinade and place on a baking sheet lined with aluminum foil. Pour the marinade into a small pot, bring to boil, reduce to simmer and continue to simmer until reduced and thickened, stirring occasionally. When sauce has thickened, remove from heat, stir in the butter and stir consistently until the butter is melted.
Preheat the broiler to high. Place one rack 6" away from the broiler and the other - 2" away. Place the baking sheet with the salmon 6" away from the broiler and broil for 3 minutes. Using heat resistant mitts, move the baking sheet closer to the heats source and now position it only 2" away from the broiler. Continue cooking until the salmon is cooked through to the safe internal temperature of 145°. It won't take long, maybe another 1-3 minutes, depending on thickness of the salmon. The whole time you are broiling the salmon, keep the oven door open and watch it closely, not letting it burn. If some parts of the salmon start to get too dark, tent them with foil. The entire cooking time should be around 5 minutes (my salmon was just slightly over an inch high and it took less than 5 minutes; it may take a bit more for a thicker fillet.)
Please note, you can broil the salmon 2" away from the broiler the whole time, but it's easier to burn it that way; therefore, we are recommending to start 6" away from the heat source.
Remove the salmon once it reached your desired level of doneness and brush or drizzle with the thickened reduced marinade we made in step 2. Enjoy!
