Ginger Soy Glazed Salmon (Printer View)

Pan-seared salmon fillets glazed in a sweet and savory ginger-soy sauce for a quick elegant meal.

# 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

# Method:

01 - Pat salmon fillets dry with paper towels and season both sides evenly with kosher salt and freshly ground black pepper.
02 - In a small mixing bowl, whisk together soy sauce, honey, grated ginger, minced garlic, rice vinegar, and sesame oil until fully combined.
03 - Preheat a large nonstick or cast iron skillet over medium-high heat; add a small amount of neutral oil if desired.
04 - Place salmon fillets skin-side down in the hot skillet and sear without moving for 4 minutes until skin crisps.
05 - Turn the fillets and cook for an additional 2 to 3 minutes on the other side.
06 - Reduce heat to medium-low, pour the glaze evenly over the fillets, and cook for 2 to 3 minutes while spooning sauce over the salmon until cooked through and glaze slightly thickens.
07 - Remove from heat and serve immediately, spooning extra glaze over each fillet. Garnish with toasted sesame seeds, sliced green onions, and citrus wedges if desired.

# Expert Advice:

01 -
  • The glaze caramelizes just enough to coat the salmon in a sticky, glossy layer that tastes like it came from a restaurant.
  • You only need one pan and about twenty minutes, which means you can make something impressive on a Tuesday without losing your mind.
  • The ginger and garlic bloom in the heat and fill the kitchen with a smell that makes everyone ask what you're cooking.
02 -
  • Don't flip the salmon too early or the skin will tear and stick to the pan, so wait until it releases easily when you slide the spatula under it.
  • The glaze will seem thin at first, but it thickens fast once it hits the hot pan, so don't walk away or it will burn.
03 -
  • Use a fish spatula if you have one because the thin, angled edge slides under the skin without tearing it.
  • Let the salmon sit at room temperature for ten minutes before cooking so it sears evenly and doesn't cook unevenly from the outside in.
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