Ginger Soy Glazed Salmon (Print Version)

Pan-seared salmon with a vibrant ginger soy glaze, perfect for a flavorful and easy dinner.

# What You'll Need:

→ Fish

01 - 4 skin-on salmon fillets, 6 oz each
02 - 1/2 teaspoon kosher salt
03 - 1/4 teaspoon freshly ground black pepper

→ Glaze

04 - 1/4 cup low-sodium soy sauce
05 - 2 tablespoons honey
06 - 1 tablespoon freshly grated ginger
07 - 2 cloves garlic, minced
08 - 1 tablespoon rice vinegar
09 - 1 teaspoon sesame oil

→ Garnish

10 - 1 tablespoon toasted sesame seeds
11 - 2 green onions, thinly sliced
12 - Lemon or lime wedges

# Cooking Steps:

01 - Pat salmon fillets dry with paper towels. Season both sides evenly with kosher salt and black pepper.
02 - In a mixing bowl, whisk together soy sauce, honey, grated ginger, minced garlic, rice vinegar, and sesame oil until well blended.
03 - Warm a large nonstick or cast iron skillet over medium-high heat. Optionally add a small amount of neutral oil.
04 - Place salmon fillets in the skillet skin-side down. Cook undisturbed for 4 minutes to crisp the skin.
05 - Turn fillets over and cook an additional 2 to 3 minutes on the flesh side.
06 - Reduce heat to medium-low. Pour glaze over salmon and spoon sauce repeatedly while cooking for 2 to 3 minutes until glaze thickens and fish is cooked through.
07 - Remove skillet from heat. Plate salmon immediately and drizzle additional glaze from pan over fillets.
08 - Sprinkle with toasted sesame seeds and green onions. Serve with lemon or lime wedges as desired.

# Expert Advice:

01 -
  • It tastes like restaurant quality but takes less than half an hour from start to finish.
  • The glaze caramelizes just enough to coat the salmon with a glossy, savory-sweet finish that makes plain rice taste incredible.
  • You only need one pan and a handful of ingredients you probably already have.
02 -
  • Dry salmon is the key to crispy skin, any moisture will cause it to steam instead of sear.
  • Don't flip the fish too early or the skin will tear, it will release naturally when it's ready.
  • The glaze thickens fast once you lower the heat, so keep spooning it over the fillets to coat them evenly.
03 -
  • Use a fish spatula if you have one, the thin edge slides under the skin without tearing it.
  • Taste the glaze before adding it to the pan, if it's too salty, add a bit more honey or a splash of water to balance it out.
  • Let the salmon rest for a minute after cooking, the residual heat finishes it perfectly without overcooking.
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