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Ingredients Yield:6 servings
13-pound salmon fillet, in one piece 1clove garlic, minced 2tablespoons dark brown sugar 2tablespoons soy sauce 1tablespoon grated lemon peel 2tablespoons parsley, chopped fine 2tablespoons fresh thyme leaves 1tablespoon fresh rosemary leaves Juice of ½ lemon 2tablespoons sesame oil ¼cup extra-virgin olive oil Coarse salt and freshly ground pepper to taste 1lemon, cut into 6 wedges Sprigs of rosemary, for garnish
Preparation
Wipe salmon fillet dry with paper towels. Combine remaining ingredients (except lemon wedges and rosemary sprigs) in small bowl and mix well. Pour mixture over salmon, making sure it is coated on both sides. Marinate for at least an hour before cooking.
Preheat broiler or grill. Cook salmon, turning once — five to six minutes each side for medium rare.
Place salmon on serving platter and garnish with lemon wedges and sprigs of rosemary.
Description Here's one of the easiest ways to entertain: broil or grill a large salmon fillet, then adorn it with lemon wedges and rosemary sprigs. This recipe marinates the rich salmon in lemon juice, soy sauce and herbs. Serve it with a sharply flavored potato salad (like this one, with red Bliss potatoes and watercress in a yogurt-horseradish dressing) and a large bowl of greens.
https://cooking.nytimes.com/recipes/5824-salmon-with-lemon-herb-marinade?algo=identity&