When I first started living on my
own decades ago, and cooking for
myself, I would buy some fresh fish
at the market, put it in the
fridge, cook it several days later,
and wonder why it never tasted as
good as my mother’s. The
reason? It was no longer fresh!
Now, having been duly trained by my
notoriously picky seafood-loving
father and my fisherman friends, I
cook fresh fish the day I buy it.
Not only that, but I buy the
freshest looking fish at the
counter, nothing tired, dull, or
remotely fishy smelling. This often
means a trip to the store looking
for one type of fish, and returning
home with another, because the
halibut just didn’t look
good that day but the petrale sole
glistened. These salmon fillets
were the most gorgeous fillets on
ice at the market the other day,
and the result of the quick broil
with a hoisin glaze?
Transcendent. Skin-on salmon is
fine to use in this recipe. Just
marinate it skin-side up, and cook
it skin-side down.
