Devine Salmon with Back of Yards Garlic Pepper Blend

I was going to serve whitefish but it was sold out when I got to the store and so had to come up with a wonderful salmon recipe instead.

Yield: 8
Collections: American Fish Main Dish

Featured Ingredients

This garlic pepper seasoning is possibly our best grilling mixture, and one of our top selling spice blends. Pepper, garlic and shallots... Size Options
$6.99 Glass jar, 1/2 cup (wt. 2.5 oz)
Sesame seeds, with their wonderful nutty flavor, are great added to so many dishes. This pre-toasted variety makes using them, even... Size Options
$3.49 Glass jar, 1/2 cup (wt. 2.4 oz)

Devine Salmon with Back of Yards Garlic Pepper Blend Recipe

Preparation Instructions

Rinse salmon and set onto a rack in a broiling pan. Place in the refrigerator.

Combine tamari, ginger/juice, lime juice, lime rind and Back of Yards in a small pan and let sit for 5 minutes. To this add honey, butter and toasted sesame oil. Heat sauce gently/ briefly then let cool to room temperature. No more than one hour before putting fish into the oven, mix the sauce up and spoon a thin layer over the salmon without contaminating the sauce with raw fish.

Set up the oven for broiling. Preheat the oven at 350 degrees for 30 minutes. Turn oven to broil and broil the fish for 5 minutes with the door open 5-6 inches. Turn off the oven, close the door and let the fish sit in the oven for 15 minutes. If your broiler is separate from the oven as may be the case with a gas oven, preheat the oven as above, broil the fish in the broiler as above and then move it to the oven which is now turned off and let the fish sit in the oven for 15 minutes.

To serve, garnish first with the sesame seeds and then with the slivered green onions.

Yield: 8
Helpful Hints

This recipe makes enough sauce to serve it over rice or pour more over the fish. If it has become contaminated by the raw fish, it is necessary to bring it to a boil. If not just serve it with the fish and or rice.

This sauce would also be good on chicken.


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