Ginger Soy Glazed Salmon (Printable format)

Succulent pan-seared salmon fillets with a rich ginger-soy glaze and optional sesame garnish.

# List of 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

# How to make it:

01 - Pat the salmon fillets dry using paper towels and season both sides evenly with kosher salt and freshly ground black pepper.
02 - Combine soy sauce, honey, grated ginger, minced garlic, rice vinegar, and sesame oil in a bowl; whisk until fully blended.
03 - Preheat a large nonstick or cast iron skillet over medium-high heat, adding a small amount of neutral oil if desired.
04 - Place the salmon fillets skin-side down in the hot skillet and sear for 4 minutes without moving to crisp the skin.
05 - Turn fillets over and cook for an additional 2 to 3 minutes until the flesh is partially cooked.
06 - Reduce heat to medium-low, pour the glaze evenly over the fillets, and spoon sauce over the salmon while cooking for 2 to 3 minutes until cooked through and glaze slightly thickens.
07 - Remove from heat and plate immediately, spooning extra glaze from the pan over each piece.
08 - Top with toasted sesame seeds, sliced green onions, and citrus wedges as preferred.

# Expert Suggestions:

01 -
  • It tastes like restaurant quality but takes less than half an hour from start to finish.
  • The glaze caramelizes beautifully in the pan, creating a sticky, flavorful coating that clings to every bite.
  • You can adjust the sweetness or heat to match your mood without losing the balance of flavors.
02 -
  • Dont skip drying the salmon, wet skin will steam instead of crisp and youll miss out on the best texture.
  • Keep the heat steady when you add the glaze, too high and it will scorch, too low and it wont reduce into that glossy coating.
03 -
  • Let the salmon sit at room temperature for about 10 minutes before cooking so it sears evenly and stays tender in the center.
  • Use a fish spatula if you have one, the thin, angled edge slides under the fillet without tearing the crispy skin.
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