Soy-Ginger Salmon Fillets
Salmon fillets coated in a soy sauce, ginger, honey and garlic marinade are fried in sesame oil and sprinkled with sesame seeds.
Ingredients
Serves: 2
- 4 tablespoons light soy sauce
- 1 1/2 tablespoons honey
- 1 tablespoon grated fresh ginger
- 1 clove garlic, minced
- 450g salmon fillets
- 1 teaspoon sesame oil
- 2 teaspoons sesame seeds
Directions
Preparation:10min ›
Cook:10min ›
Extra time:5min marinating ›
Ready in:25min
- Whisk soy sauce, honey, ginger and garlic together in a bowl until marinade is evenly mixed. Set aside 1/4 of the marinade.
- Place salmon fillets in shallow dish; pour the remaining marinade over the salmon. Cover dish with cling wrap and refrigerate for 5 minutes.
- Heat sesame oil in a large fry pan over medium-high heat.
- Remove salmon from marinade, shaking to remove excess marinade; place, skin-side up, into the hot oil; cook for 4 minutes. Discard unused marinade in the shallow dish. Flip salmon and drizzle the reserved 1/4 of the marinade over salmon; sprinkle with sesame seeds. Cook until fish flakes easily with a fork, 5 to 7 minutes. Flip salmon, remove skin, and cook 1 minute more.
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Reviews and Ratings
Global Ratings:
(11)
Reviews in English (6)
I usually just make salmon with lemon pepper or salt and pepper with olive oil, but wanted to know some great ways to prepare salmon using sesame oil. I made this salmon without the ginger (we did not have this at the house) and it still came out so well. I can only wonder how good it will taste next time when we do add the ginger. Very easy to follow instructions and short preparation time! - 01 Mar 2016 (Review from Allrecipes USA and Canada)
Delicious! Eyeballed the ingredients. Not exact measurements. Marinated for an hour. Watched the salmon closely on the frying pan as each stove is different. Turned out flavourful, moist and juicy. - 12 Jun 2018 (Review from Allrecipes USA and Canada)
Just curious why it’s called grilled sesame chicken and it’s not grilled. Other than that it turned out well in the pan! - 21 Mar 2018 (Review from Allrecipes USA and Canada)