Wasabi Ginger Salmon

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  1. 4 (8-ounce) sashimi-grade salmon filets
  2. sesame oil
  3. (Optional) Kosher salt
  4. 4 teaspoons of Dried Ginger
  5. 3/4 cup Pickled Ginger (I prefer the pink for no real reason)
  6. 6 tablespoons wasabi powder mixed with water to a paste or 6 tablespoons real wasabi paste
  7. 1/2 cup top-quality soy sauce


  1. Rub each filet with one teaspoon of dried ginger
  2. (Optional) Rub each filet with salt.
  3. Store in refrigerator at least 1 hour but no more than 4 hours.
  4. Start your grill; the fire should be quite hot (you should barely be able to hold your hand over it).
  5. Brush the filets lightly with the sesame oil.
  6. Put the salmon on the grill and cook 3-4 minutes.
  7. Turn the filet 90 degrees to get a pattern on the cooked side. DO NOT FLIP!
  8. Cook an additional 3-4 minutes or until a dark-brown crispy skin forms.
  9. Remove filets and place rare side down on serving plate.
  10. Let stand 4-8 minutes.
  11. Serve with the pickled ginger, wasabi, and soy sauce for dipping.

Personal Notes

When I make this for a regular meal, I halve the recipe and make one 16 oz filet (as seen in the photo) and let my family cut what they want off of the filet. I serve it with bismati rice and a stir fry of multi colored peppers, onions and green beans.