Crispy Salmon with Ginger Soy Sauce

Let’s talk about that salmon skin. When done right, it’s better than any potato chip – a shatteringly crisp counterpoint to the buttery, tender fish beneath. But I’ll be honest – I’ve ruined more than my share of beautiful fillets by rushing the process or using a pan that wasn’t quite hot enough. You know the result: that gorgeous skin fused permanently to the pan while the naked fish cooks sadly above it.

Now, there’s a foolproof method for getting that restaurant-quality crispy skin at home. It’s all about heat, and dry skin. And while I use a cast iron skillet, you can also use a non stick pan.

This recipe pairs that perfect texture with a sweet-savory ginger-soy glaze that complements the rich salmon without overwhelming it.

The best part? This delicious dinner takes less than 20 minutes from start to finish. Serve it over a mound of steaming rice with some simply steamed bok choy on the side, and you’ve got a meal that feels special enough for dinner guests but simple enough for a Wednesday night.

Step by Step Guide to Making Crispy Salmon with Ginger Soy Sauce

1. Prep the Fish

First things first – pat those fillets bone dry with paper towels. I mean really dry. Any moisture is the enemy of crispiness. Season both sides with salt and pepper.

2. Make Your Sauce

Whisk together the soy sauce, honey, ginger, and sesame oil in a small bowl. Nothing complicated here, but the flavors are magic together. Set it aside while you cook the fish.

3. Get That Pan Screaming Hot

This is the secret – a cast-iron skillet heated until it’s almost smoking. Add just enough oil to lightly coat the bottom. When you see the first wisps of smoke, you’re ready.

4. Cook With Confidence

Carefully lay those fillets skin-side down in the hot pan. Once they’re in, don’t fiddle with them! Let the heat do its work for about 4-5 minutes until the skin becomes gloriously crisp and golden.
When it’s time to flip, use a thin, metal spatula to gently turn them over. You only need about 15-20 seconds on the flesh side – just enough to kiss it with heat. The center should still be slightly translucent if you like your salmon medium (and trust me, you do).

5. Bring It All Together

Slide those beauties onto warm plates over rice, drizzle generously with your ginger-soy sauce, and sprinkle with sesame seeds. If you’re feeling fancy, scatter some sliced green onions on top.

Worth Noting

• That dry-patting step isn’t optional – it’s the difference between crispy and soggy
• A heavy metal spatula is your friend for keeping that skin intact when flipping
• If you’re using frozen salmon, thaw it completely and pat it dry like your dinner depends on it (because it does)

FAQ – Crispy Salmon

“I don’t have a cast iron skillet, can I use a non stick pan?”
Definitely, a cast iron skillet is not required. Same principle applies though, dry skin and hot pan.

“Can I use another fish?”
Absolutely. Sea bass or trout would be delicious with this treatment, though cooking times might vary slightly.

“How do I know when it’s done?”
Perfect salmon should flake easily with a fork but still have a slightly translucent center. If you cook it until it’s completely opaque, you’ve gone too far.

“Can I make the sauce ahead?”
Go for it! It keeps well in the fridge for several days. Just bring it to room temperature before serving.

“Why does my salmon always stick?”
Three reasons: your pan isn’t hot enough, you didn’t use enough oil, or (most likely) you didn’t pat the fish dry enough.

“Are the sesame seeds necessary?”
They add a nice crunch and visual appeal, but the world won’t end if you skip them.

Crispy Salmon with Ginger Soy Sauce

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4.8 from 6 reviews

• Author: Shannon Lim
• Total Time: 15 mins
• Yield: Serves 2

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Description

Pan-seared salmon with a crispy outside and flaky center, glazed with a sweet-savory ginger and soy sauce. Serve it over rice with steamed bok choy or your favorite vegetables, and you’ll have a delicious dinner in less than 20 minutes.

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Ingredients

Scale 1x2x3x

2 salmon fillets, skin-on, about 4 1/2 ounces (125 grams) each, cleaned and scaled

2 tablespoons soy sauce (or tamari for gluten-free)

1 tablespoon honey

2 teaspoons freshly grated ginger

1 tablespoon toasted sesame oil

1 tablespoon toasted sesame seeds, for garnish

Steamed rice, to serve

High smoke-point cooking oil (safflower, grapeseed, or avocado oil), as needed

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Instructions

Step 1: Prepare Salmon Fillets

• Rinse salmon fillets under cold water and pat them very dry with paper towels.
• Ensure salmon skin is cleaned and scales removed.

Step 2: Make Soy Ginger Sauce

• In a small bowl, whisk together soy sauce (or tamari), honey, freshly grated ginger, and toasted sesame oil. Set aside.

Step 3: Heat Cast Iron Pan

• Place a cast-iron skillet over high heat.
• Add just enough high smoke-point cooking oil (like safflower or grapeseed oil) to coat the bottom lightly.
• Heat until nearly smoking hot.

Step 4: Cook Salmon

• Carefully place salmon fillets skin-side down in the hot skillet. Do not move them once placed.
• Cook salmon for 4-5 minutes or until the skin becomes very crisp and golden brown.
• Carefully flip the salmon fillets and sear the flesh side quickly, just 15-20 seconds, to finish cooking.
• Remove immediately from the pan to prevent overcooking.

Step 5: Serve

• Serve the crispy salmon immediately over steamed rice.
• Drizzle generously with the prepared soy ginger sauce.
• Sprinkle toasted sesame seeds over the top.

Serving Suggestions:

• Pair with steamed bok choy, sautéed spinach, or soy-roasted vegetables.
• Garnish with fresh green onions or cilantro if desired.

Notes

Patting the salmon dry ensures a crispy skin. Don’t skip this step.

Use a sturdy, metal spatula for flipping salmon to keep the skin intact.

If using frozen salmon, thaw fully and pat dry thoroughly.

• Prep Time: 10 mins
• Cook Time: 5 mins
• Category: Main
• Method: Pan Frying
• Cuisine: Asian Inspired

Nutrition

• Serving Size: 1 fillet
• Calories: 350
• Sugar: 7g
• Sodium: 800mg
• Fat: 21g
• Saturated Fat: 3g
• Unsaturated Fat: 18g
• Trans Fat: 0
• Carbohydrates: 10g
• Fiber: 1g
• Protein: 30g
• Cholesterol: 70mg

If you liked this, you are going to love these favorite salmon recipes:

Roasted Asparagus Salad with Smoked Salmon and Poached Eggs

Easy Sheet Pan Salmon

Wild Salmon Cakes

Mango and Salmon Tacos