juice of 2 limes
1 tablespoon olive oil + more for greasing
2 teaspoons Dijon mustard
1/4 teaspoon ground ginger
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
freshly ground black pepper, to taste
1 lb salmon fillet, skin on
- Mixing bowl or measuring cup, though in a pinch you can load everything up into a baggie and shake it before you add the fish
- Sealable plastic bag
- Cookie sheet
- Metal cooling rack (oven-safe)
- Aluminum foil (salmon is a fatty fish, which means that fat will drop during cooking)
- Oven mitts
- Measuring spoons
- Whisk together the lime juice, olive oil, mustard, ginger, garlic, cayenne pepper, and black pepper in a bowl, and pour into a resealable plastic bag. Add the salmon steaks, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
- Preheat broiler on high, lightly grease cooling rack, and place on foil-lined cookie sheet. Remove the salmon from marinade, and shake off excess. Discard remaining marinade.
- Broil ~5 minutes 6″ below the flame, then move lower for remaining 5 minutes of cooking, (a bit longer if very thick), until the fish flakes easily with a fork.
Tip: Salmon continues to cook after you remove it from the broiler. Let salmon rest for about five to ten minutes before serving for a perfect fillet. You want your fish to be opaque and tender, not dry or fishy-tasting.
Tip: One lime = about one shot glass of lime juice.
Tip: Citrus, like heat, has a denaturing effect on meat, which is why fish left in a citrus marinade for an hour looks significantly less raw than it did before.
Tip: Avoid dropping delicate foods, like fish, on the floor. Tougher foods can follow the 5 second rule, but with salmon, you’re pretty much fucked.