1 1/2 cups peeled and thinly sliced fresh ginger
1 cup honey
4 (4-ounce) salmon steaks or fillets
Freshly ground black pepper
Preheat the oven to broil.
Fill a small pot two-thirds full with cold water, add the sliced ginger and bring just to a boil. Strain and repeat this step 5 more times.
Strain ginger and place in a blender with the honey. Blend on high until it starts to become smooth, at least 1 to 2 minutes. Add ½ teaspoon kosher salt and mix in with spatula. Place mixture in refrigerator, approximately 15 minutes, until cool.
Place salmon steaks on a greased sheet pan or a baking rack over a sheet pan. Season all over with salt and pepper. Place a tablespoon or more of the ginger mixture on each piece and spread to coat. (If you are planning on making the Parsnip-Apple Purée as an accompaniment right away, don’t wash out your blender yet. If you’re making the purée later, reserve a tablespoon of the ginger mixture).
Broil salmon for 4 minutes or until a light golden brown crust forms. Lower the heat to 400°F. The fish is done when a thermometer in the center of the salmon registers at 120°F, or when a cake tester inserted into the center comes out warm. Salmon fillets may cook fully under the broiler, but salmon steaks may take about two more minutes in the 400°F stove. Remove the salmon from the pan with an offset spatula.