Ginger Soy Glazed Salmon (Print Version)

Pan-seared salmon with a honey ginger-soy glaze, garnished with sesame seeds and green onions.

# Components:

→ 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 with salt and pepper.
02 - Whisk together soy sauce, honey, grated ginger, minced garlic, rice vinegar, and sesame oil in a small bowl.
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 - Flip fillets and cook for an additional 2 to 3 minutes.
06 - Reduce heat to medium-low, pour glaze evenly over fillets, and cook while spooning sauce over salmon for 2 to 3 minutes until cooked through and glaze slightly thickens.
07 - Remove from heat, serve immediately, spooning extra glaze over each fillet, and garnish with toasted sesame seeds, green onions, and citrus wedges as desired.

# Expert Advice:

01 -
  • The glaze caramelizes just enough to coat the salmon like lacquer, sticky and rich without being heavy.
  • You can have this on the table in under half an hour, even if you're moving slowly.
  • It tastes like restaurant food but uses ingredients you probably already have.
02 -
  • Don't flip the salmon too early or the skin will tear and stick to the pan, wait until it releases on its own.
  • The glaze can go from glossy to burnt in seconds once the heat is too high, so drop the temperature before you add it.
  • If your fillets are thicker than an inch, give them an extra minute on each side so the center cooks through without the outside drying out.
03 -
  • Use a fish spatula if you have one, the thin edge slides under the skin without tearing it.
  • Grate the ginger over the bowl so you catch all the juice, that's where most of the flavor lives.
  • Let the salmon come to room temperature for 10 minutes before cooking so it sears evenly and cooks faster.
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