Soy Ginger Salmon
Salmon fillets glazed with a soy-ginger sauce, quickly seared in a hot skillet and finished in the oven. Served with reserved glaze, chopped green onions, and toasted sesame seeds.
Servings: 2 servings
Ingredients
Ingredients
- 3 tablespoonslow-sodium soy sauce
- 1 tablespoonrice vinegar
- 2 clovesgarlicminced about 2 teaspoons
- 2 teaspoonsgrated fresh ginger
- 1 teaspoonhoney
- 1/2 teaspoongarlic-chili pastesriracha or 1/4 teaspoon red pepper flakes
- 1 poundskin-on salmon fillet*at room temperature cut into 3–4 portions
- 2 teaspoonscanola oil
- Chopped green onionsfor serving
- Toasted sesame seedsfor serving
Instructions
Instructions
- Position a rack in the center of the oven and preheat to 425°F (218°C).
- In a small saucepan, stir together the soy sauce, rice vinegar, minced garlic, and grated ginger. Bring to a gentle simmer over medium‑high heat. Remove from the heat and stir in the honey and the garlic‑chili paste (or red pepper flakes). Spoon out a few tablespoons of the cooked glaze into a small bowl and set aside for serving; leave the remaining glaze in the saucepan.
- Pat the salmon dry with paper towels. Drizzle the 2 teaspoons canola oil over the salmon and brush or rub so the pieces are evenly coated.
- Heat an ovenproof skillet over medium‑high heat until hot (a drop of water should sizzle and evaporate on contact).
- Place the salmon skin‑side up in the hot skillet and cook undisturbed for about 3 minutes, until the top develops a crust and the sides start to turn opaque.
- Using a flexible spatula, flip each piece so it is skin‑side down. Brush or spoon the remaining glaze from the saucepan over the tops of the salmon.
- Immediately transfer the skillet to the preheated oven and bake for 6 minutes (the centers may look slightly undercooked).
- Remove the skillet from the oven, cover the salmon loosely with foil, and let rest 4–5 minutes.
- Serve each portion topped with the reserved glaze, chopped green onions, and toasted sesame seeds.
Equipment
- Small Saucepan
- ovenproof skillet
- flexible spatula
- Paper Towels
- Oven
Notes
*You can also use salmon portions (smaller fillets), but be aware that they will bake more quickly. If you use sockeye salmon, please be aware that the fillets are thinner than Atlantic or farm-raised salmon, so it will both sear more quickly and bake more quickly.
Serving a crowd? Feel free to scale up this recipe to suite as many fillets as you need—just don’t crowd them in the skillet or they will not sear properly.
This recipe is best enjoyed the day it is made. If you have leftovers, try letting them come to room temperature for about 10 minutes, then adding them to a salad or even scrambled eggs or scrambled tofu.
Serving a crowd? Feel free to scale up this recipe to suite as many fillets as you need—just don’t crowd them in the skillet or they will not sear properly.
This recipe is best enjoyed the day it is made. If you have leftovers, try letting them come to room temperature for about 10 minutes, then adding them to a salad or even scrambled eggs or scrambled tofu.