adapted from Fine Cooking #107
Yield: 4 servings
1/4 cup honey
4 tsp soy sauce
1 1/2 tsp five-spice powder
2 large cloves garlic, crushed
4 salmon fillets, skin on
Non-stick cooking spray
In a small bowl, whisk the honey, soy sauce, five-spice powder, and crushed garlic. Place the salmon fillets on a large plate, skin side down. Pour the honey mixture over the salmon. Turn the fillets so that they are skin side up and let the fish marinate for 15 minutes at room temperature.
Position the rack 6 inches from the broiler and heat the broiler on high. Line a rimmed baking sheet with foil and spray the foil with cooking spray.
Arrange the salmon fillets skin side down on the baking sheet. Brush the salmon with any remaining marinade from the plate.
Broil the salmon for 5 minutes then check the fish fillets and reposition them to assure even cooking. Let the salmon cook for about another 10 minutes.
Here are some tips from the Seattle Local Food blog for how to tell when salmon is done.
The top will be slightly brown and any tiny bits sticking up get a little charred.
A little whiteness appears at the sides from the fat.
When the top is pressed with a wooden spoon, the top gives back a little resistance.
Most importantly is to cut into the thickest part. At the bottom you will have some translucent, raw-looking fish....BUT, this part of the fish can be easily teased apart with a butter knife. If it cannot be teased apart, cook it just a short minute longer.
The fish is the most moist and delicious when the translucent area as so.