Ginger Soy Glazed Salmon (Print Version)

Pan-seared salmon fillets coated in a sweet and savory ginger-soy glaze with fresh aromatics.

# 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 (optional)

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

# Steps to Follow:

01 - Pat the salmon fillets dry with paper towels. Season both sides evenly with kosher salt and black pepper.
02 - In a small bowl, combine soy sauce, honey, grated ginger, minced garlic, rice vinegar, and sesame oil. Whisk until well blended.
03 - Preheat a large nonstick or cast iron skillet over medium-high heat. Optionally, add a small amount of neutral cooking oil.
04 - Place the salmon fillets skin-side down in the hot skillet. Sear without moving for 4 minutes, allowing skin to become crisp.
05 - Flip the fillets and cook for an additional 2 to 3 minutes until nearly cooked through.
06 - Reduce heat to medium-low. Pour the prepared glaze evenly over the salmon. Cook while spooning the glaze over the fillets for 2 to 3 minutes, until salmon is cooked through and the glaze thickens slightly.
07 - Remove skillet from heat. Serve the salmon fillets immediately, spooning extra glaze over each. Garnish with toasted sesame seeds, sliced green onions, and citrus wedges if desired.

# Additional Tips::

01 -
  • It tastes expensive but uses ingredients you probably already have tucked away in the back of your fridge.
  • The glaze does all the work, turning basic fillets into something that looks like you planned it for days.
  • Cleanup is shockingly minimal for how fancy it looks on the plate.
02 -
  • Do not move the salmon once it hits the pan, or the skin will stick and tear and you'll lose the best part.
  • The glaze thickens fast once the honey hits the heat, so watch it closely or it can go from glossy to burnt in seconds.
  • If your salmon is thicker than an inch, add an extra minute or two before you flip it, or the center will stay raw.
03 -
  • Let the salmon sit at room temperature for 10 minutes before cooking so it sears evenly and doesn't stay cold in the middle.
  • Use a fish spatula if you have one, the thin edge slides under the skin without tearing it.
  • If the glaze starts to burn before the salmon is done, add a splash of water to the pan and keep spooning.
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