Soy Ginger Salmon
This Soy Ginger Salmon is a quick, flavorful dish that elevates your weeknight meals to gourmet status!
Servings: 4 servings
Ingredients
For the Marinade:
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced (about 2 teaspoons)
- 2 teaspoons grated fresh ginger
- 1 teaspoon honey
- 1 teaspoon garlic-chili paste (sriracha) or 1/4 teaspoon red pepper flakes
For the Salmon:
- 1 pound skin-on salmon fillet cut into 3-4 portions
- 2 teaspoons canola oil
- Chopped green onions for serving
- Toasted sesame seeds for serving
Instructions
Cooking Instructions:
- In a mixing bowl, combine the low-sodium soy sauce, rice vinegar, minced garlic, grated ginger, honey, and garlic-chili paste (or red pepper flakes). Whisk until well blended.
- Place the salmon fillets in the bowl with the marinade, ensuring that each piece is well coated. Let them sit for at least 15 minutes at room temperature.
- In a skillet, heat the canola oil over medium-high heat. Make sure the oil is hot but not smoking before adding the salmon.
- Carefully add the salmon fillets to the skillet, skin-side down. Cook for about 4-5 minutes without moving them, allowing the skin to crisp up.
- Gently flip the salmon using a spatula and cook for an additional 3-4 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Remove the salmon from the skillet and let it rest for a minute. Serve garnished with chopped green onions and toasted sesame seeds.
Equipment
- Mixing Bowl
- Whisk
- Skillet or frying pan
- Spatula
- Measuring Spoons
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To freeze, wrap the cooked salmon tightly and place it in a freezer-safe bag for up to 2 months.
- For best results, thaw in the fridge overnight and reheat gently in a skillet.