Pan Seared Honey Ginger Salmon
This glazed honey ginger salmon is sweet, savory, and coated in a rich honey ginger glaze that caramelizes beautifully as it cooks. Made with fresh ginger, garlic, honey, and tender flaky salmon, this easy recipe is perfect for weeknight dinners, meal prep, or an elevated seafood dinner at home.
Servings: 2
Calories: 486kcal
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!
Notes
- Pat the salmon dry before seasoning to help the glaze adhere better and create a beautiful caramelized finish.
- Fresh ginger and garlic provide the best flavor and help balance the sweetness of the honey glaze.
- Do not overcook the salmon. The fish should be flaky, tender, and still moist in the center.
- For extra caramelization, broil the salmon for the last 1-2 minutes while watching carefully to prevent burning.
- This recipe works well with fresh or frozen salmon fillets. If using frozen salmon, thaw completely and pat dry before cooking.
- Serve the salmon with rice, roasted vegetables, noodles, or a fresh salad for a complete meal.
- Sesame seeds, sliced green onions, or extra lime wedges make great garnishes for added flavor and presentation.
- If you prefer additional heat, add red pepper flakes or sriracha to the glaze.
- Leftover salmon can be stored in an airtight container in the refrigerator for up to 3 days and is great for salads, rice bowls, or wraps.
Nutrition
Calories: 486kcal | Carbohydrates: 54g | Protein: 25g | Fat: 21g | Saturated Fat: 2g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 4g | Cholesterol: 55mg | Sodium: 2226mg | Potassium: 828mg | Fiber: 1g | Sugar: 42g | Vitamin A: 123IU | Vitamin C: 24mg | Calcium: 49mg | Iron: 2mg