Ginger Soy Glazed Salmon (Print)

Pan-seared salmon fillets coated with a savory ginger-soy glaze, perfect for a quick dinner.

# Ingredients:

→ Fish

01 - 4 skin-on salmon fillets, 6 oz each
02 - 1/2 tsp kosher salt
03 - 1/4 tsp freshly ground black pepper

→ Glaze

04 - 1/4 cup low-sodium soy sauce
05 - 2 tbsp honey
06 - 1 tbsp freshly grated ginger
07 - 2 cloves garlic, minced
08 - 1 tbsp rice vinegar
09 - 1 tsp sesame oil

→ Garnish (optional)

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

# Directions:

01 - Pat fillets dry with paper towels and season both sides with salt and pepper.
02 - Whisk together soy sauce, honey, grated ginger, garlic, rice vinegar, and sesame oil in a small bowl.
03 - Heat a large nonstick or cast iron skillet over medium-high heat; add neutral oil if desired.
04 - Place fillets skin-side down in the hot skillet and sear for 4 minutes without moving until skin is crisp.
05 - Turn fillets over and cook for an additional 2 to 3 minutes.
06 - Lower heat to medium-low, pour glaze evenly over fillets, and cook while spooning sauce over for 2 to 3 minutes until salmon is cooked through and glaze thickens slightly.
07 - Remove from heat and plate immediately, spooning extra glaze over the fillets.
08 - Sprinkle with toasted sesame seeds, sliced green onions, and serve with lemon or lime wedges if desired.

# Expert Tips:

01 -
  • The glaze caramelizes in the pan, clinging to the salmon like a sticky, flavorful coat that tastes far more impressive than the effort required.
  • Fresh ginger cuts through the richness of the fish, bringing brightness and warmth without overpowering the delicate flavor.
  • It comes together in under 25 minutes, making it perfect for nights when you want something special but don't have the energy for a project.
  • The crispy skin adds texture that contrasts beautifully with the tender, flaky flesh underneath.
02 -
  • Do not move the salmon once it hits the pan or the skin will tear and stick instead of crisping cleanly.
  • Watch the glaze closely in the final minutes because it can go from glossy to burnt quickly once the honey starts to caramelize.
  • Let the salmon rest for a minute after removing it from the heat so the juices redistribute and the flesh stays moist.
03 -
  • Use a fish spatula if you have one because the thin, slotted edge slides under the skin without tearing it.
  • If your glaze seems too thin after cooking, remove the salmon and let the sauce simmer alone for another minute until it thickens to a syrupy consistency.
  • Grate the ginger on a microplane for the finest texture, which helps it blend seamlessly into the glaze instead of leaving fibrous bits.
Back