Simple Pan Seared Salmon

Simple Pan Seared Salmon
Adapted from cookingchatfood.com
Simple Pan Seared Salmon

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from cookingchatfood.com

Ingredients

  • INGREDIENTS

  • 10 to 12

    ozs wild salmon fillet

  • 1/4

    cup soy sauce, preferably lower sodium

  • 1

    tbsp canola or similar oil

  • 1

    tsp brown rice vinegar

  • tsp honey

  • 1/2

    tsp garlic powder

  • generous pitch ginger

Directions

Take the salmon out of the fridge before you get ready to put the marinade together so it starts coming closer to room temperature. Make the marinade: combine the remaining ingredients, soy sauce through ginger, in a mixing bowl. Rinse and pat the salmon dry, then place it in a large bowl or plastic bag. Pour about ⅔ of the marinade over this fish. Set the remainder of the marinade aside. Turn the fish over gently a couple times so that it becomes well coated with the marinade. Let the fish marinate for 10 to 15 minutes before cooking. After the salmon has marinated for 10 minutes, spray a skillet with cooking oil and heat the pan on medium high. When the pan is good and hot, remove the fish from the marinade and gently shake off some of the excess marinade–but you’ll want to keep some to cook in with the fish. Place the fish skin side down, and cook for 4 minutes without moving the fish. After 4 minutes, use a spatula to turn the fish over. Cook the salmon 2 minutes after turning it flesh side down. Turn the fish back to the skin side one more time. Spoon a couple tablespoons of the reserved marinade over the fish after turning it, and let it cook in for 1 to 2 more minutes. At this point, gently cut open the fish at a thick spot to check for doneness. The actual time will depend on the thickness of your fillet, but it likely be done after the 8 minutes total cook time. When the fish is cooked, remove from the pan to a plate, and loosely tent with foil. Let it rest a couple of minutes, letting it cook a bit more. The skin will sometimes come off during the cooking process. If it doesn’t, it can be easily pulled off with your fingers or a knife prior to serving. Portion the salmon and serve, offering the reserved marinade at the table for extra flavor. Serve the salmon, offering the reserved marinade* at the table

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