When I first expressed my interest in cooking back in college, my mom gave me a cook book for Christmas, The New Basic Cookbook. A “my first cookbook” full of approachable staple recipes, it lent a hand in jump starting my cooking capabilities. This unassuming recipe sat on the left hand corner of a page for a few years until I discovered that I didn’t have a stocked fridge but I did have every ingredient that the recipe calls for. Ever since, I’ve kept this recipe in rotation. Surprisingly simple while delivering a wow factor for your tastebuds, I love making this for guests when I’m short on time.
- 2 6-oz salmon fillets (without skin)
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons dry sherry
- 3 cloves garlic, grated
- Olive oil
- Combine first 3 ingredients in a shallow dish or bowl.
- Add salmon to mixture. Cover with saran wrap and refrigerate at least 30 minutes or up to 2 hours (the longer the better), turning the salmon from time to time.
- Heat a pan or grill pan with olive oil over medium-high heat.
- Once oil is hot, place salmon on pan.
- Cook salmon for 4-6 minutes, untouched. Brush 1-2 tbsp remaining sauce over fillets, then discard any remaining sauce.
- Flip once, and cook for another 2-4 minutes (depending on thickness of fish).
- Once fish is flaky and salmon is opaque, remove and serve immediately
Source: Adapted from The New Basic Cookbook 2007