Description
Pan-seared salmon gets extra crispy skin and a sweet-savory glaze. Ready in under 20 minutes!
Ingredients
Scale
- 2 fillets (125 g) salmon fillets
- 2 tbsp soy sauce
- 1 tbsp honey
- 2 tsp freshly grated ginger
- 1 tbsp toasted sesame oil
- 1 tbsp toasted sesame seeds
- Steamed rice
- High smoke-point cooking oil
Instructions
- 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.
- Make Soy Ginger Sauce
- In a small bowl, whisk together soy sauce (or tamari), honey, freshly grated ginger, and toasted sesame oil. Set aside.
- 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.
- 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.
- Serve
- Serve the crispy salmon immediately over steamed rice. Drizzle generously with the prepared soy ginger sauce. Sprinkle toasted sesame seeds over the top.
Notes
- For extra crispy skin, ensure the salmon fillets are completely dry before searing and do not overcrowd the pan.
- Substitute maple syrup for honey for a slightly different flavor profile.
- Store leftover cooked salmon in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Japanese
Nutrition
- Serving Size: 1 fillet
- Calories: 400
- Sugar: 5
- Sodium: 500
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 2
- Protein: 35
- Cholesterol: 100