Ginger Soy Glazed Salmon (Printable)

Pan-seared salmon with a sweet and savory ginger-soy glaze, perfect for a fast and tasty meal.

# What You Need:

→ Fish

01 - 4 skin-on salmon fillets, each approximately 6 oz
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 salmon fillets dry with paper towels and season both sides with kosher salt and black pepper.
02 - Combine soy sauce, honey, grated ginger, minced garlic, rice vinegar, and sesame oil in a small bowl; whisk until thoroughly blended.
03 - Warm 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 skillet and cook without moving for 4 minutes until skin is crisp.
05 - Flip fillets and cook for an additional 2 to 3 minutes.
06 - Reduce heat to medium-low; evenly pour glaze over fillets and cook while spooning sauce over salmon for 2 to 3 minutes until salmon is cooked through and glaze thickens.
07 - Remove from heat; serve immediately, spooning extra glaze over each fillet.
08 - Optionally sprinkle with toasted sesame seeds, sliced green onions, and serve with lemon or lime wedges.

# Expert Advice:

01 -
  • The glaze cooks down into this glossy, sticky coating that clings to every bite without being heavy.
  • Crispy skin on the bottom, tender flaky fish on top, and it all happens in one pan in under 25 minutes.
  • It tastes like you ordered takeout from somewhere fancy, but you made it in your own kitchen wearing sweatpants.
02 -
  • Do not move the salmon once it hits the pan; let the skin crisp up on its own or it will tear and stick.
  • If your glaze starts to burn instead of thicken, pull the pan off the heat for a moment and lower the temperature before continuing.
  • Salmon keeps cooking after you pull it from the heat, so err on the side of slightly underdone in the center for the most tender result.
03 -
  • Buy salmon with the skin on and ask your fishmonger to remove any pin bones; it makes prep so much easier.
  • Let the salmon sit at room temperature for 10 minutes before cooking so it sears evenly and stays tender inside.
  • Use a fish spatula if you have one; the thin, angled edge slides under the fillet without tearing the skin.
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