Makes 4-6 servings
2 garlic cloves, minced
1 tablespoon minced ginger
3 tablespoons fresh minced pineapple or 2 tablespoons pineapple juice
2 tablespoons rice vinegar
3 tablespoons soy sauce
2 pounds salmon filet, skin on, pin bones removed
Grapeseed or canola oil
1. Combine garlic, ginger, pineapple, rice vinegar, and soy sauce and pour into a baking dish large enough for the salmon to lie flat in. Sprinkle about 2 teaspoons salt on the skin side of the salmon filet, then gently lay the salmon into the marinade, flesh side down. Allow the salmon to marinate for at least 20 minutes and up to 1 hour.
2. Remove salmon from marinade and blot between paper towels, making sure to dry both sides well. (Reserve marinade and set aside.) Coat the skin side with a very light dusting of cornstarch. (This will help get the skin crispy.) Heat a large pan over medium-high heat. (If you don't have a pan large enough for the salmon, cut the fish into two pieces and use two pans.) Add enough oil to coat the pan. When the oil starts to smoke, gently lay the salmon skin side down in the pan and reduce the heat to medium-low. When the salmon is about halfway cooked, gently flip it, turn the heat to low, and allow the salmon to gently cook until almost completely opaque.
3. Once the salmon is cooked through, remove it from the pan. Use a paper towel and wipe out the excess oil. Add the marinade to the pan and bring to a boil. Cook until the liquid is reduced by 25 percent. Make a cornstarch slurry with 1/2 teaspoon cornstarch and 1 teaspoon cold water, stirring until smooth. Whisk this slurry into the sauce until it's completely incorporated and the sauce thickens.
4. Cut salmon into 4 to 6 portions and drizzle sauce over top. Serve with either potatoes and salad or rice.