Salmon with Chili Ginger Aioli
Salmon is bold and can stand up to so many flavors, even spicy ones. This recipe for Salmon with Chili Ginger Aioli is an excellent example.
Ingredients
- 2 pounds wild salmon fillet bones removed
- olive oil to brush on the fish
- salt and pepper for seasoning
FOR THE AIOLI
- 1 cup mayonnaise
- ½ teaspoon fresh lime zest
- 1 Tablespoon fresh lime juice
- 1 Tablespoon fresh ginger peeled and minced
- 1½ teaspoons Worcestershire sauce
- 1½ teaspoons Asian chili garlic sauce known as Sambal Oelek
- 2 teaspoons cilantro minced
Instructions
FOR THE AIOLI
- Mix all of the ingredients together and set aside to be spooned on the fillet to serve.
FOR THE SALMON
- Heat a skillet over medium-high heat. Cast iron is my skillet of choice!
- Brush the salmon fillet with the olive oil, and season it with salt and pepper. Add a little oil to the skillet and place the salmon fillet in flesh side down. As it turns golden, flip it to the skin side. Let it continue to cook until it flakes apart just a bit, is still a little translucent inside (you can peek in when you are flaking), and when the white fat lines are still intact. If the white fat has bubbled up and turned into opaque white blobs, you have probably overcooked it.
- Remove to a platter and let it rest briefly. Cut servings from the fillet and serve with a dollop of aioli.
Notes
This recipe calls for 2 pounds of salmon which can feed 4-6 people, depending on who you are serving. Typically, a serving of meat is 8 ounces, but I find that personally, that is a bit much. Know your audience and adjust accordingly.
The recipe, as written, is made in a skillet. However, grilling on a cedar plank is a great choice. You won't need to flip it. Just be sure to soak the plank for a minimum of 30 minutes before grilling and watch the grill carefully for flare ups.
You'll likely have leftovers of the aioli. Save it to use as a spread on sandwiches, to mix into tuna salad, to dip French fries or chips in, or as a salad dressing.