I served this tender and juicy salmon with sweet and spicy
orange-ginger glaze every weekend for the past few weeks. Every Weekend?
Yes, we just can’t get enough of this magnificently flavored salmon.
My mother always considered fish to be such a precious dish that she
would never do anything to it to cover or enhance it’s flavor, except
season it with salt, ginger, and green onion. As a result, I never
really cared too much for fish. However, this all changed after I moved
to New Orleans, got my fishing license, and learned to cook fish.
Marinating and cooking over high heat are the two key elements needed to
achieve the juicy and tender texture. I combined all the orange-ginger
sauce ingredients together and let the salmon filet soak for at least 20
minutes. You can also marinate it overnight in your refrigerator to
enhance the flavor. I choose to use my cast-iron skillet to cook the
salmon because of its properties of maintaining heat. Place the
marinated salmon in a smoky hot cast-iron skillet with skin side down,
and cook for 1 minute. Then roast the salmon in the oven at 350 °F for