Ginger Soy Glazed Salmon (Printable Version)

Pan-seared salmon fillets topped with a rich ginger and soy glaze, perfect for an easy weeknight meal.

# What You'll Need:

→ 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

# How-To Steps:

01 - Pat salmon fillets dry with paper towels and season both sides with kosher salt and black pepper.
02 - Whisk together soy sauce, honey, grated ginger, minced garlic, rice vinegar, and sesame oil in a mixing bowl until combined.
03 - Heat a large nonstick or cast iron skillet over medium-high heat; add a small amount of neutral oil if desired.
04 - Place salmon fillets skin-side down in the hot pan and sear undisturbed for 4 minutes until skin is crisp.
05 - Turn the fillets over and cook for an additional 2 to 3 minutes on the other side.
06 - Lower the heat to medium-low, pour the glaze evenly over the fillets, and cook for 2 to 3 minutes, spooning the sauce continuously until salmon is cooked through and glaze thickens slightly.
07 - Remove from heat, plate the salmon, spoon remaining glaze over each fillet, and garnish with toasted sesame seeds, sliced green onions, and citrus wedges if desired.

# Tips for Success:

01 -
  • The crispy skin is absolutely non-negotiable once you've tasted it, and it's so easy to get right.
  • This glaze tastes like you spent hours developing it, but comes together in the time it takes to cook the fish.
  • Elegant enough for impressing someone, casual enough for a solo dinner that feels special anyway.
02 -
  • Don't flip the salmon too early or too often—those four minutes of uninterrupted skin-side-down time are what makes it crisp, not rubbery.
  • The glaze thickens as it cools slightly, so if it seems thin when you're plating, that's normal; it'll set up in seconds.
03 -
  • Use a fish spatula if you have one; it's thinner and more precise, making the flip less likely to break the delicate flesh.
  • Pat the fillets dry immediately before seasoning—any lingering moisture will create steam and prevent proper browning.
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