Chef Dave Martin got his start on Top Chef and has since built a dynamic career across restaurants, media, and brand consulting. Known for bold flavors and creative flair, he now shares his passion through cookbooks, events, and social media—bringing fresh ideas and real ingredients to kitchens everywhere. Through it all, Dave stays connected to his roots: real ingredients, real passion, and a real love of sharing food.
a little bit about the recipe
Fresh salmon gets a bold kick with ginger zing and a silky apple-ginger butter that melts over the top. Bright, tangy, and buttery all at once—this dish hits sweet, savory, and spicy in every bite. Perfect for when you want fast flavor with a gourmet twist.
SPECIAL EQUIPMENT:
saute pan, sauce pan, fish spatula, oven
ACTIVE: 15m
INACTIVE: 10m
TOTAL: 25m
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directions
For the Ginger Zing Salmon
If cooking on the stovetop
Add your oil to your saute pan and bring to medium high heat.
Heavily coat your salmon with the rub and sear both sides being cautious of the heat to not burn the sugars in the rub during cooking. You can then turn down the heat and place a lid and just let the salmon finish cooking to medium rare.
If cooking in the oven
Cook in a high heat oven at 400 degrees to avoid the sugars over caramelizing. After cooking, finish with you prepared Ginger Apple Butter and enjoy.
For the Ginger Apple Butter
In sauce pan, heat your olive oil and caramelize your shallots.
Then deglaze and cook off your sherry. Add your cider and stock and cook with the Ginger Zing and butter until it comes to a boil and reduces a bit.
Adjust seasoning and glaze your cooked fish. This sauce it light and brothy and not a heavy cream sauce.
expiry
a couple of days in the fridge at best
tips
As mentioned, the rub has sugars so be cautious when cooking. You can also roast it in the oven to avoid issues with the sugars burning during the stove top method.
If you want the Ginger Apple Butter to be a thicker sauce add some melted butter mixed with potato starch or rice flour and add and cook to thicken it up a bit.
Another classic from the vault and I originally created this for my Gingered Salmon dish and it turns salmon haters into salmon lovers- it's that good. It's versatile, zesty and a great rub for all things from the land, sea and even garden and try it on a head of roasted cauliflower for something totally different.
This warming, zesty blend balances brightness with sweetness, ideal for sprinkling, stirring, or glazing. The star is ginger root powder, supported by a trio of sugars (coconut, brown, and a whisper of nutmeg) that create a caramelized backdrop. Ground cassia cinnamon provides a cozy spice note, while Mediterranean sea salt enhances every layer. Use it as a finishing touch on roasted carrots, stir it into oatmeal, or glaze it onto salmon or sweet potatoes for a ginger-kissed twist.
