My One and Only: Salmon with Soy-Honey and Wasabi Sauces

There are plenty of foods I’ll experiment with. I’ll tinker with tomato sauce, I’ll riff on risotto. But for me, no salmon recipe can unseat this one as my favorite. (I’ll admit, I haven’t yet tried Shiv’s Seduction Salmon with Honey Mustard.)

Before we moved to Oregon and became flannel-wearing Northwesterners, I don’t remember eating much salmon. As soon as we got settled, though, my mother was grilling it up (in the rain) with the best of them.

This recipe, for me, is the taste of home. It reminds me of my parents’ dinner parties, during which our little dachshund would attempt to steal a napkin from some unsuspecting guest’s lap and shred it to bits. (And then eat it, which was a pretty bad idea.) The salmon was served with a big salad and crusty loaves of bread, sometimes a dish of couscous with raisins alongside. Giant, thick filets of fish were consumed—even those who didn’t plan to take seconds always did. It’s hard to keep from licking up any remaining sweet soy-honey sauce from the plate. Whenever Matt and I travel west to see my folks, this is the dinner we request.


My mom has actually moved on to a new recipe, and that’s fine, but this is the one for me. If you have a grill, you can cook the fish quickly outside, but if you only have a broiler, that works just as well. It isn’t too smelly, I promise. Just be sure to leave it quite rare, like true Northwesterners do.

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