- 2 tablespoons vegetable oil, plus more for brushing
- 4 tablespoons soy sauce
- Juice of 2 lemons
- 1/2 onion, finely chopped
- 2 tablespoons packed light brown sugar
- 2 cloves garlic, minced
- 1 teaspoon toasted sesame oil
- Freshly ground pepper
- 4 5-to-6-ounce wild salmon fillets, skin removed
Combine 2 tablespoons vegetable oil, the soy sauce, lemon juice, onion, brown sugar, garlic, sesame oil, and pepper to taste in a bowl or large resealable plastic bag. Add the salmon and turn to coat; refrigerate for at least 3 hours, preferably most of the day.
Preheat the broiler and line a broiler pan with foil. Place the salmon on the foil (reserve the marinade) and brush with vegetable oil. Broil for 5 to 7 minutes, or until the salmon is opaque. Meanwhile, strain the marinade and simmer in a saucepan over medium-low heat until slightly reduced. Serve the salmon with the sauce on the side.
Photograph by Ngoc Minh Ngo