dry sherry is the secret to this delicious salmon. i don't know what it is with me, but i feel as though salmon needs to take on asian flavors for me to like it. i have several different marinades i use for salmon, but my favorite is this one. i hand pour, but it goes something like this: 3 tablespoons of light soy sauce, i actually like reduced sodium tamari that i find at whole foods. 1 teaspoon of sesame oil, 1 tablespoon of mirin or rice wine vinegar, the juice of a half of an orange, 2 tablespoons of dry sherry, and 2 tablespoons of olive oil. i like to marinate the salmon the morning that i am making this. i find that marinating salmon overnight is just too much. the texture of the fish changes. even without the citrus, the fish tends to "harden". so, about 6 hours of marinating works best in my opinion. when ready to cook, i pull out a cast iron skillet, add a bit of olive oil, and let the pan get super hot. once it starts to smoke, add the salmon, cook 3 minutes, flip, and cook another 3 minutes. i will sometimes have to adjust the heat if i think the flesh is turning too dark. but truth is, i really like a seared outside and a moist, pink, medium'ish inside. sometimes burnt tastes good.
