Ginger Soy Glazed Salmon (Printer-Friendly)

Pan-seared salmon fillets with a luscious ginger soy glaze and optional sesame seed garnish.

# What You'll Need:

→ Fish

01 - 4 skin-on salmon fillets, 6 oz (170 g) each
02 - 1/2 teaspoon kosher salt
03 - 1/4 teaspoon freshly ground black pepper

→ Glaze

04 - 1/4 cup low-sodium soy sauce (60 ml)
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 with paper towels and season both sides with kosher salt and black pepper.
02 - Combine soy sauce, honey, freshly grated ginger, minced garlic, rice vinegar, and sesame oil in a small bowl; whisk until smooth.
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; sear undisturbed for 4 minutes until the skin crisps.
05 - Turn the fillets over and cook for an additional 2 to 3 minutes.
06 - Reduce heat to medium-low; pour the glaze evenly over the fillets and cook for 2 to 3 minutes, spooning sauce over salmon until cooked through and glaze has thickened slightly.
07 - Remove from heat and serve immediately, spooning extra glaze from the pan over each fillet.
08 - Optionally, sprinkle toasted sesame seeds, sliced green onions, and citrus wedges on top before serving.

# Expert Suggestions:

01 -
  • It comes together in the time it takes to heat one pan, making weeknight elegance feel effortless.
  • The glaze transforms simple salmon into something that tastes like you spent hours in the kitchen, even though you didn't.
  • Each bite delivers that perfect balance of salty, sweet, and bright ginger that keeps you reaching for another forkful.
02 -
  • Do not skip drying the salmon—I learned this the hard way when I got impatient and ended up with steamed fish instead of seared, which is a completely different sad story.
  • The glaze thickens as it cools, so if it seems thin in the pan, give it another thirty seconds before you panic and it'll be perfect by the time it hits the plate.
03 -
  • Make the glaze while the salmon cooks so you're not scrambling, and taste it before it hits the pan—this is your last chance to adjust sweetness or salt.
  • A cast iron skillet holds heat better than nonstick and will give you crisper skin, though nonstick is less intimidating if you're nervous about sticking.
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