Ginger Soy Glazed Salmon (Printable Version)

Succulent salmon fillets glazed with a sweet ginger soy sauce for a quick, flavorful meal.

# Needed Ingredients:

→ 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:

01 - Pat the salmon fillets dry using 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 smooth.
03 - Preheat a large nonstick or cast iron skillet over medium-high heat. Optionally, add a small amount of neutral oil.
04 - Place salmon fillets skin-side down into the hot skillet. Sear undisturbed for 4 minutes until skin is crisp.
05 - Flip the fillets and cook for an additional 2 to 3 minutes.
06 - Lower heat to medium-low. Pour the glaze evenly over the fillets. Cook for 2 to 3 minutes, spooning glaze over fish, until salmon is cooked through and sauce thickens slightly.
07 - Remove skillet from heat. Transfer salmon to plates, spooning extra glaze over each fillet. Garnish with toasted sesame seeds, green onions, and citrus wedges as desired.

# Expert Advice:

01 -
  • The skin gets properly crispy while the inside stays buttery and tender, no special technique required.
  • That glossy, caramelized glaze tastes restaurant-quality but comes together in a single bowl.
  • You can have elegant dinner on the table faster than takeout arrives.
02 -
  • Pat your salmon completely dry or the skin won't crisp, period, no shortcuts around this step.
  • Don't reduce the heat until after you flip because the skin needs that direct high heat to develop properly.
  • Keep spooning the glaze over the fish in those final minutes even though it feels unnecessary, because that's how it transforms from wet to silky.
03 -
  • Use a fish spatula if you have one because the thin, slanted edge slides under delicate salmon without tearing, but a regular spatula works fine if you go slowly.
  • Room temperature salmon cooks more evenly than cold fish straight from the fridge, so pull it out five minutes before you start.
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