January 10, 2023
Pan Seared Honey-Ginger Glazed Salmon
Honey Ginger Glazed Salmon
I absolutely love this combination of the mildly sweet salmon with refreshing citrus and spicy notes. Salmon is one of my absolute favorite proteins, and yet it comes at a hefty price at restaurants. Making it at home, especially this way, is a great way to get those beautiful restaurant flavors. I’ve prepared this dish many times. It’s absolutely a tried and true favorite for an easy mid week meal and has been a huge favorite with family, friends and my online classes. While attending a beautiful five-day winter retreat on cool Lake Havasu, I had the honor of preparing this lovely dish for several of my sweet sisters. O couldn’t done it without the several sous chefs chopping and whisking (hello! Lori, Blanca and Lisa). A few of ladies tried not to drink the sauce! Oh how we created treasures of memories and lasting friendships (hi, Arise Sisterhood❣️). This recipe serves well for gatherings as well as intimate special occasions. The Asian inspired notes of sweet, a bit of heat, and fresh citrus zip is an ideal flavor profile. It’s a perfect dinner entree, kid friendly and perfect for any season. The bonus – is that the salmon is marinated, then cooked right in the sauce. I normally with Mango Salad on top or set on a bed of Coconut rice or Jasmine rice. This Honey Ginger Salmon will be on your weeknight repeat- I promise. Psst! Try not to drink the sauce❣️
Ingredients
- Four, 6 oz salmon fillets, skinless, boneless (or frozen fillets)
- 3 tablespoons olive oil
- 2 lemons or limes, zest and juice
- 1 teaspoon smoked paprika
- salt, kosher or sea salt
- fresh ground pepper
- 1 teaspoon garlic powder: or use any dry spice you have on hand: Italian seasoning, basil, parsley
SOY GINGER MARINADE
- 1/2 cup soy sauce, or less sodium tamari soy sauce, which is labeled gluten free
- 3-4 tablespoon honey, to taste
- 2 teaspoons sesame oil
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 2-3 tablespoons brown sugar
- 2 teaspoons red chili flakes or salmbal oelek, optional
- 1/4 – 1/2 cup vegetable stock
- 1-2 teaspoon cornstarch
You can purchase Garlic and Ginger in Squeeze Tubes located in the market produce refrigerator section
Instructions
Marinade
- In a medium bowl add all honey-ginger marinade ingredients. Whisk well to combine. Cover and set aside. Alternatively, add all ingredients to a mason jar. Cover, shake and set aside.
The Salmon
- Pat salmon dry with paper towels. Place in a baking dish, a medium bowl or resealable bag. Drizzle with olive oil and lemon or lime zest. Season with salt, pepper, paprika and garlic powder. Pour half of the marinade over the salmon. Cover and refrigerate 20-30 minutes. Pour the remaining honey garlic marinade in a small saucepan and cook for 5 minutes until sauce is heated through and thickens slightly. Turn off heat and set aside.
- In a medium pan, heat oil. Place the marinated salmon in the pan, skin side down (if using skin on). Discard the used marinade. Cook salmon on one side for about 3-4 minutes, then gently flip over using a flip spatula or a fish spatula and cook for an additional 3-4 minutes.Baste salmon fillets frequently by spooning marinade from the pan over the top of the salmon.
- Remove salmon from the pan using a spatula. Place on a platter. Drizzle some of the warm and reduced marinade over the salmon.Garnish with minced parsley or chopped green onions and sesame seeds if desired.Serve on a bed of Jasmine or Coconut Rice also delicious topped with a Mango Salsa and Arugula Salad. Enjoy🌱
Bake In Oven
- Adjust oven rack to top third. Preheat oven to 220 degrees C (425 F). Spray a thin layer of oil onto a large baking dish.
- Place the salmon into the baking dish, skin side down. Pour marinade over each piece of salmon.Bake for 6 minutes, until the surface of the salmon is cooked, but the fish is still raw inside. Turn on broiler. Bake for another 2 to 3 minutes, until the salmon is just cooked to the preferred doneness. To check doneness, gently lift the thick end of the salmon. If the fish flakes easily along the grain, it is done. The salmon will be the tenderest if it is still a bit pink inside (slightly resistant to the touch). If you prefer your salmon cooked through, return it to the oven and bake for another one or two minutes.
Removing Salmon Pin Bones
- Before salmon fillets make it into the supermarket seafood case, a fishmonger has taken out the backbone and the ribs. But they don't always catch the thin, soft pin bones that "float" in the flesh. Here's a quick way to remove them at home.Step 1. Run your index finger along the center seam of the fillet, going against the grain. If there are any pin bones, you'll feel them protruding at about half-inch intervals.
- Step 2. With clean tweezers, grasp the tip of the bone and tug, pulling at a slight angle instead of up and out (pin bones grow slanted toward the fish's head). Repeat as necessary.
Notes
CHEF’S NOTE:
For a stronger lemon flavored salmon, add lemon slices or wedges into the pan when you begin basting (the peels provide full flavor).
This marinade/glaze reduction is also great on chicken. Replace the salmon with boneless chicken breasts or thighs and increase the bake time until the chicken is cooked through.
If preparing from frozen salmon: First, remove the fish from the packaging and thaw it in the fridge. Note: never thaw fish on your countertop. Fish is very delicate and it loses its freshness very quickly in a warm environment. You should always thaw fish in the fridge and cook it without letting it return to room temperature.
Cook it right. Salmon fillets come in different sizes. Some are thicker while others are less thin and wide. Always adjust your cooking time according to the size of salmon. If the salmon is thicker it may take a minute or so extra to cook.
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