Salmon is still a relatively new addition to our household meals. I was never a big fan of its signature taste and usually defaulted to baking it with a simple seasoning of salt and pepper as my mother taught me. However, with recently discovered recipes to compliment the taste of salmon, rather than overpower it such as Grilled Salmon with Mango Salsa, salmon has gained a warmer reception on our table.
This recipe is a slight variation from my post on Broiled Sesame Salmon, with no sesame oil and more emphasis on the soy sauces. One particular difference is the inclusion of thick soy sauce to add a sweet caramel taste for a more full-bodied flavor. Feel free to adapt the recipe with other types of fish if you prefer.Print