Ginger Soy Salmon

• 2 large or 4 small skinless portions of salmon (should fit into an 8x8 inch/20x20 cm baking pan)
• 1.5–2 inch (4–5 cm) piece of ginger, grated
• 5 large garlic cloves, grated
• 30 ml cold water
• 30 ml olive oil
• 45 ml soy sauce

Mga Tagubilin

1. 1

   Grate the ginger and garlic into an 8x8 inch (20x20cm) pan. Add water, olive oil, and soy sauce and mix well. More soy sauce results in a bolder, saltier flavour, and a little bit less results in a milder taste. Add the salmon and let it marinate for at least 4 hours.

2. 2

   Preheat the oven to 400°F (200°C). Line a baking sheet with aluminium foil.

3. 3

   Add the salmon to the baking dish. Gently scoop out the garlic and ginger paste without taking too much liquid and put it on top of the salmon. This will keep your salmon juicy and very flavourful.

4. 4

   Bake in the preheated oven for 10–15 minutes. The key with salmon is not overbaking. The safe internal temperature for salmon is 145°F (63°C). Personally, I like to cook it a bit more. Properly cooked salmon should separate easily into layers with gentle pressure from a fork and not look raw on the inside. If you overcook it, it will be tough and will likely have unappetizing white stuff (albumin) oozing out of it. So don't overcook. A very small portion should be ready in about 10 minutes, and a medium piece should be ready in about 12 minutes. If you double the recipe and use a giant slab of salmon (rather than salmon pieces), you might be looking at as much as around 22 minutes. Serve and enjoy!