Pan-Seared Ginger Soy Salmon Fillets

• 4 salmon fillets, skin on
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon honey
• 1 teaspoon grated fresh ginger
• 2 cloves garlic, minced
• 1 tablespoon rice vinegar
• 1 tablespoon olive oil
• Salt, to taste
• Black pepper, to taste
• 1 tablespoon sesame seeds (optional)

Steps

1. 1 Pat salmon fillets dry with paper towels and season both sides with salt and pepper.
2. 2 In a small bowl, whisk together soy sauce, sesame oil, honey, ginger, garlic, and rice vinegar to make the glaze.
3. 3 Heat olive oil in a large skillet over medium-high heat.
4. 4 Place salmon fillets skin-side down in the skillet and cook for 4-5 minutes until skin is crispy.
5. 5 Flip the fillets and brush generously with the ginger-soy glaze.
6. 6 Cook for another 3-4 minutes, brushing occasionally with more glaze until salmon is cooked through.
7. 7 If desired, sprinkle with sesame seeds during the last minute of cooking.
8. 8 Transfer to plates and serve immediately.

Nutrition

Tips

• Make sure your skillet is hot before adding the salmon to achieve a nice sear.
• For extra flavor, marinate the salmon in half the glaze for 20 minutes before cooking.
• Use a fish spatula to avoid breaking the fillets when flipping.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave.

Serving Suggestions

• Serve with steamed jasmine rice and a side of sautéed spinach.
• Pair with a fresh cucumber salad for a refreshing contrast.

FAQ