2 lbs. of wild salmon steaks, 1 T. garlic oil, 2 T. salted butter, 3 tsp. minced garlic, 2 fresh lemons juiced and zested, 2 T. Italian parsley, finely chopped plus extra for garnish.

Add 2 T. olive oil, 2 T. lemon juice on both sides of the fish.  Season the salmon with salt, pepper, and granulated garlic.  Rub and press the seasonings into the fish with your hands, and set aside for 5-7 minutes.

Get out a heavy grill pan add the oil.  Add the fish. Sear for 3-4 minutes or until crispy.  Turn over, sear for 3-4 minutes or until browned and crispy.  Add the butter and minced garlic, spoon the butter and garlic oil over the fish until the fish is done and flaky.  Taste, adjust dry seasoning, and add the remaining lemon juice and zest.  Remove from the pan, drizzle 2 tablespoon of eel sauce on top of the fish and garnish with the remaining melted butter and parsley. 


1/4 cup soy sauce, 2 T. sugar, 1/8 cup Sauvignon blanc wine, 1/4 cup fish stock, 1/8 cup rice wine vinegar, 1 tsp. cornstarch, 1 tsp. red pepper flakes, 1/2 tsp. granulated garlic, 1/2 tsp. ground ginger. 

Get out a saucepan add the soy sauce, sugar, wine, and fish stock.  Bring to a boil, reduce to a simmer, and cook constantly stirring for 3-4 minutes.  Add the cornstarch, pepper flakes, granulated garlic, and ground ginger.  Continue to cook and stir until the mixture is reduced to a third and thickens. Remove from the heat and allow to cool.  The sauce will thicken as it cools. When cool and ready to eat the sauce should be the consistency of honey. 

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