- 3 cloves garlic, sliced
- 1 serrano chili, sliced
- 4 teaspoons slivered fresh ginger
- 4 teaspoons cilantro leaves, roughly chopped
- 1/2 cup shoyu or soy sauce
- 1/2 cup water
- 4 teaspoons maple syrup
- 4 6-ounce filets salmon
Combine all the ingredients but the salmon in a large Ziploc bag and whisk together. Add the salmon, and marinate for 1 hour in the refrigerator.
Preheat the broiler.
Remove the salmon from the marinade and arrange on a foil-lined baking sheet sprayed with cooking spray. Broil for 6 to 8 minutes.
Meanwhile, boil the marinade until it is reduce to 1/4 cup.
Smother the salmon filets with the glaze.
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