Gingered Salmon

Chef Richard 4 Servings 20 minutes

Dive into this fresh and delicious salmon recipe by Chef Richard!


  • 4 salmon fillets (6oz each about 1-inch thick)
  • ¼ cup soy sauce
  • ¼ cup dry sherry
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger root, grated
  • ¼ cup butter or margarine, softened
  • 1 tablespoon minced shallot
  • 1 teaspoon fresh parsley, chopped


  • Rinse salmon fillets and pat dry.
  • In re-sealable plastic bag, combine soy sauce, sherry, garlic, and ginger. Add salmon. Seal bag and marinate in refrigerator for 1 hour.
  • In small bowl, combine butter, shallot, and parsley; cover and set aside. Preheat grill. Remove salmon fillets from bag; discard marinade. Place salmon on oiled grill over medium-hot heat. Grill for 4 to 5 minutes per side, or until salmon is opaque through the thickest part. If desired, serve with dollop of seasoned butter.