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Pan-Fried Ginger Salmon

FishGastro-PubAsian

Time: 1 hour

Yield: 4 servings

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About

Pan-Fried Ginger Salmon is just amazing! The succulent, flaky fish is rosy and delicious all on its own, but the marinade is what makes this dish special. Soy sauce umami, the spice of ginger, tangy Chinese mustard, vibrant sriracha, and sweet maple syrup all come together to make a sauce that coats each bite in an addictive happiness! With crispy golden skin and a sprinkling of scallions for freshness, Pan-Fried Ginger Salmon is Fish Fridays made fancy!

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Ingredients

  • 1/4 cup olive oil, plus more, to taste
  • 3 tablespoons soy sauce
  • 2 tablespoons sesame oil
  • 1 tablespoon ginger, minced
  • 1 tablespoon maple syrup
  • 1 tablespoon Chinese mustard
  • 1 tablespoon sriracha
  • 2 cloves garlic, minced
  • 4 salmon fillets, skin-on and boneless
  • 1 bunch scallions, optional, chopped, for topping

Directions

Step 1 -In a large bowl, add the 1/4 cup of the olive oil, the soy sauce, the sesame oil, the ginger, the maple syrup, the Chinese mustard, the sriracha, and the garlic and whisk to combine.

Step 2 -Reserve 1/3 of the marinade mixture in a small bowl and set it aside.

Step 3 -Add the salmon fillets to the bowl with the remaining marinade, making sure the fillets are completely coated, and cover the bowl.

Step 4 -Transfer the bowl to the refrigerator and let the fillets marinate for at least 30 minutes.

Step 5 -In a large nonstick skillet over medium-high heat, add the extra olive oil and swirl gently to coat the skillet.

Step 6 -Add the salmon fillets to the hot oil, skin-side down, and cook until the skin is crispy, about 5 minutes.

Step 7 -Brush the flesh-side of the salmon fillets with the reserved marinade.

Step 8 -Flip the salmon and cook until the reverse sides of the fillets are golden-brown and the fish reaches an internal temperature of 145 degrees F, about 3-4 minutes.

Step 9 -Serve topped with the scallions.

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