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Asian-Inspired

Stovetop Ginger Soy Glazed Salmon

Salmon fillets sear in a skillet then finish in a glossy ginger-soy glaze. The sauce thickens in minutes without an oven.

Prep
10 min
Cook
12 min
Total
22 min
Servings
4
Difficulty
Easy
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Glazed salmon fillets with shiny soy ginger sauce in a skillet

Photo: stoic (CC BY). Source

Why you’ll love it

  • A hot skillet gives salmon crisp skin or a browned crust.
  • Ginger and soy balance richness without heavy cream.
  • The glaze clings as it reduces over medium heat.
  • Rice or greens turn it into a full plate fast.

Ingredients

Servings4

Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.

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Check the ingredients you still need, then add them. If nothing is checked, the full list is added. Saved on this device.

Instructions

  1. 1

    Pat salmon dry and season lightly with a pinch of salt if desired.

  2. 2

    Whisk soy sauce, honey, rice vinegar, ginger, garlic, and sesame oil in a small bowl.

  3. 3

    Heat neutral oil in a large skillet over medium-high until shimmering.

  4. 4

    Place salmon in the skillet and cook 4 minutes without moving; flip and cook 3 minutes more.

  5. 5

    Pour the sauce around the fish and simmer 2 to 3 minutes, spooning glaze over the tops until thickened.

  6. 6

    Scatter green onions and sesame seeds over the salmon and serve.

Pro tips

  • Start skin-side down if using skin-on fillets for crispness.
  • Reduce heat if the honey starts to scorch.
  • Leave the center slightly translucent; carryover heat finishes it.

Easy substitutions

honey
maple syrup
soy sauce
tamari for gluten-free
rice vinegar
apple cider vinegar

Storage and reheating

Storage

Refrigerate up to 2 days in a sealed container.

Reheating

Warm covered in a skillet over low heat with a spoon of water 4 to 5 minutes.

Nutrition

Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.

Calories
380
Protein
35 g
Carbs
12 g
Fat
21 g
Fiber
0 g

Moderate · Stovetop · High Protein

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Kitchen tools we love

Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.

  • A heavy 12-inch skillet

    Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.

  • An air fryer with a real basket

    The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.

  • A half-sheet pan

    Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.

  • A sharp chef’s knife

    These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.

  • A large cutting board

    Big enough that the onion and the raw chicken are not sharing the same puddle.

  • Dry cups and a liquid cup

    Desserts in particular expect level dry measures and a separate cup for milk.

  • An instant-read thermometer

    Use it for poultry, pork chops, and meatloaf. Color is a weak guide.

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Ingredients