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On nights when I want a quick, yummy, and healthy dinner, salmon is always my favorite go-to dish. Salmon is known to be rich in Omega-3 fatty acids, it’s a great source of protein, and it’s very high in vitamin B! There are also a ton of creative ways to cook salmon, some of which are featured on this blog – baking in parchment paper, pan searing, grilling, or even broiling. While salmon can be an easy and straight forward dish, it is also important to know some quick do’s and don’ts of cooking this rich in minerals protein.
Do’s and Don’ts of Searing Marinated Salmon
- Do not cook with cold filets. The recipe below is a quick pan searing dish. When you’re dealing with hot oil and if you want your filets to cook evenly, give them some time to come up to room temperature. I recommend letting the salmon marinade for 15 minutes at room temperature prior to cooking.
- When cooking in a wet marinade, I recommend using a nonstick pan. Traditionally I would recommend stainless steel in order to achieve a beautiful crispy crust, but since this recipe is straight from the marinade to the pan, a nonstick pan should be used so the fish does not stick to the bottom of the pan.
- Use a cooking oil that has a high smoke point. These oils would include light olive oil, canola oil, sunflower seed oil, or grapeseed oil for example. Do not use an extra virgin olive oil since this oil will burn and cannot withstand high temperatures.
- Always start your sear with the skin side down. When you cook your salmon filet with the skin side down, it holds the fish together more, and allows you to easily flip your salmon during the cooking process.
- Be sure to check for any bones. To do so, simply run your hand over the salmon and feel for any bones or pinch the flesh together to if there are any hidden tiny pin bones lodged within the fish.
Quick TikTok Recipe Video
Pan Seared Honey Ginger Salmon
This is a healthy dish to put together for a quick weeknight dinner. I recommend using fresh ingredients for this recipe for the optimal flavor, instead of using any powdered substitutes.
Ingredients
- (2) 5 oz Fresh Wild Caught Salmon Filets
- Salt & Pepper to taste
- 2 tbsp Grapeseed Oil Or any oil with a high smoke point
- 1 tbsp Cornstarch
- 2 tbsp Water
- Green Onions (optional); sliced
- Sesame Seeds (optional)
Marinade
- 1.5 tbsp Fresh Ginger minced
- 1 Small Shallot minced
- 4 cloves Fresh Garlic minced
- 1/3 cup Low Sodium Soy Sauce
- 1/3 cup Orange Juice
- 1/4 cup Honey
- 1 tbsp Mirin
Instructions
- Clean and pat dry 2 filets of Salmon. Season these with salt and pepper. Set aside in a glass dish.
- Create marinade by combining soy sauce, orange juice, honey, minced ginger, minced shallots, and minced garlic. Whisk these ingredients together and poor marinade over salmon filets. Allow these to marinate for 15 minutes.
- Over medium to high heat, take a nonstick pan, add 2 tbsp of cooking oil (I used grapeseed). Once oil comes up to temperature, place salmon filets skin side down inside of the pan. (Be sure to save the marinade)
- Allow these to cook briefly (1 minute or so) on the skin side before flipping. I would also recommend removing any pieces of minced garlic or ginger on the salmon before flipping to ensure these do not burn during the searing process.
- Once salmon filets almost reach the desired internal temperature, reduce heat and pour in leftover marinade inside of the cooking pan and over the salmon. Tilt the pan slightly and lightly base or coat the top of the salmon repeatedly with the marinade sauce. Once desired temperature is reached, remove salmon from cooking pan.
- To create a glaze for the top of the salmon, construct a slurry by mixing together 1 tbsp of corn starch (or flour if you do no have corn starch) and 2 tbsp of water. Once combined, pour the slurry inside of the pan and whisk mixture together until thickened. Remove from heat and pour on top for salmon for serving. Garnish with sliced green onions and sesame seeds. Enjoy!
Tried this recipe?Let us know how it was!
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Oh my gosh, this glazed honey ginger salmon recipe is life. It looks so good and I cannot wait to try it. I wonder if substituting pineapple juice would work?
Those flavors sound so good. I love that sweet and savory zing. I’ll have to give this a try. I make salmon a lot, and my recipes are getting stale.
I can’t wait to try this! I’ve had honey ginger chicken before, so I know what that flavor combination is like. I think it would be perfect with a fish like salmon.
This salmon is mouth-watering. It is the first time I see some ginger on salmon, not a bad idea, your recipe looks divine.
I love salmon. It is probably my favorite fish to eat. And I also love honey, I can’t wait to give this recipe a try.
This sounds like such an interesting combination of flavors. I like that your recipe makes for an easy dinner idea.
Salmon is my favorite fish, so I’ll need to give this recipe a try. The honey-ginger glaze looks delicious!
I have been eating more Salmon lately. Sometimes it doesn’t taste right for me depending on the recipe, but this one looks like something I would like. It looks delicious!
Yum yum!!! I’m going to share this recipe with my sister – she loves cooking salmon in creative ways.
Yyaayyy! It’s been ages since I last had salmon. This one feels much better….having some honey and ginger on it. It’s a must-do!
Recipe looks great. Unfortunately i am a vegetarian. But a good one for my meat eating friends for sure.