Soy-and-Browned-Butter Roasted Salmon

Recipe from: https://www.adn.com/food-drink/article/kim-sunee-marinated-red-salmon-some-bite/2015/07/31/#3634



INGREDIENTS

• 1 (1.5- to 2-pound fillet) sockeye salmon; skin on is fine
• 3 tablespoons tamari or low-sodium dark soy sauce
• 3 to 5 cloves garlic, minced
• 1 (1-inch) piece fresh ginger, peeled and grated
• 1 1/2 tablespoons brown sugar
• 1 1/2 tablespoons light sesame oil
• 1 to 2 tablespoons Sriracha sauce (optional)
• Juice of 1 whole fresh lime, plus more slices for serving
• 5 tablespoons unsalted butter, cut into about 10 pieces
• For serving: sesame seeds or green onions; lime wedges; steamed rice

INSTRUCTIONS

1. Remove and discard any pin bones from salmon fillet. Pat salmon dry; set aside in a shallow, rimmed baking sheet or in a large, heavy-duty, resealable plastic bag.
2. In a medium bowl, combine the tamari, garlic, ginger, brown sugar, sesame oil and Sriracha, if using; whisk to combine. Add lime juice. Pour over salmon fillet and turn fillet once or twice to coat with mixture. Store, covered or sealed in a bag, in refrigerator for at least two hours and up to four hours.
3. Heat oven to 500 degrees (alternatively, you can grill the salmon fillet). Remove salmon fillet from marinade, wiping off any excess marinade with hands or a paper towel. Place fillet on a large, rimmed baking sheet if marinated in a plastic bag. Top evenly with butter cubes and cook for eight minutes and until butter is browned and sizzling. Serve warm with lime wedges.