Ginger Soy Glazed Salmon (Print Version)

Tender salmon fillets with a sweet and savory ginger-soy glaze finished with sesame seeds.

# What You'll Need:

→ Fish

01 - 4 skin-on salmon fillets, approximately 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 with 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, whisking until fully incorporated.
03 - Preheat a large nonstick or cast iron skillet over medium-high heat. Optionally add a small amount of neutral oil to prevent sticking.
04 - Place salmon fillets skin-side down in the hot skillet and sear undisturbed for 4 minutes until the skin is crisp.
05 - Turn the salmon fillets over and cook for an additional 2 to 3 minutes until almost cooked through.
06 - Reduce heat to medium-low, pour the prepared glaze over the salmon, and cook while spooning the sauce onto the fillets for 2 to 3 minutes until the glaze thickens and salmon is fully cooked.
07 - Remove from heat and plate the salmon immediately, spooning extra glaze over each portion.
08 - Add toasted sesame seeds, sliced green onions, and lemon or lime wedges as desired before serving.

# Additional Tips::

01 -
  • The crispy skin becomes a textural secret that store-bought versions never quite capture.
  • One glaze that tastes restaurant-quality but costs a fraction of takeout and takes less time to make.
  • It's naturally dairy-free and works just as well for impressing guests as it does for feeding yourself on a hectic Thursday.
02 -
  • Don't flip the salmon too early; I learned this the hard way when I got impatient and ended up with ragged skin that didn't crisp properly.
  • The glaze will seem thin when you pour it on, but it thickens as it reduces, so don't panic and keep cooking—that's exactly what should happen.
  • Pat the fish dry or your skin will steam instead of sear, and steamed salmon is a missed opportunity.
03 -
  • If your salmon is thicker than usual, tent it loosely with foil after flipping to cook it through gently without overdoing the skin.
  • Freshly grated ginger tastes entirely different from jarred ginger paste, so take the thirty seconds to grate it yourself—you'll taste the difference immediately.
  • Save any leftover glaze and use it as a marinade for chicken thighs or drizzle it over roasted broccoli; it works as hard as you ask it to.
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