Ginger Soy Glazed Salmon (Printable)

Pan-seared salmon with a sweet ginger-soy glaze, perfect for a quick and flavorful dinner.

# What You'll Need:

→ Fish

01 - 4 skin-on salmon fillets, 6 oz each
02 - 1/2 teaspoon kosher salt
03 - 1/4 teaspoon freshly ground black pepper

→ Glaze

04 - 1/4 cup low-sodium soy sauce
05 - 2 tablespoons honey
06 - 1 tablespoon freshly grated ginger
07 - 2 cloves garlic, minced
08 - 1 tablespoon rice vinegar
09 - 1 teaspoon sesame oil

→ Garnish (optional)

10 - 1 tablespoon toasted sesame seeds
11 - 2 green onions, thinly sliced
12 - Lemon or lime wedges

# How To Make It:

01 - Pat the salmon fillets dry with paper towels and season both sides evenly with salt and black pepper.
02 - Combine soy sauce, honey, grated ginger, minced garlic, rice vinegar, and sesame oil in a small bowl; whisk until uniform.
03 - Preheat a large nonstick or cast iron skillet over medium-high heat and add a small amount of neutral oil if desired.
04 - Place salmon fillets skin-side down in the hot skillet and sear without moving for 4 minutes until the skin crisps.
05 - Turn the fillets over and continue cooking for 2 to 3 minutes.
06 - Reduce heat to medium-low, pour the glaze evenly over the salmon, and cook for 2 to 3 minutes, spooning sauce continuously until the salmon is cooked through and the glaze thickens slightly.
07 - Remove from heat and serve immediately, spooning additional glaze from the pan over each fillet.
08 - Top with toasted sesame seeds, sliced green onions, and citrus wedges as desired.

# Expert Tips:

01 -
  • The salmon skin gets impossibly crispy while the flesh stays tender and buttery—that contrast is pure magic.
  • One glaze does all the work, making your kitchen smell like a restaurant without the stress.
  • It's done in under thirty minutes, so you can actually enjoy your evening instead of being stuck cooking.
02 -
  • Dry salmon before seasoning—any moisture will steam the skin instead of crisping it, and you'll miss the best part of the dish.
  • Don't flip too early; four minutes might feel like forever, but that's what transforms the skin from pale to golden and crispy.
  • The glaze thickens as it reduces, so stop before it becomes a thick paste—you want it to coat and drip, not cake on.
03 -
  • Make the glaze before you start cooking the salmon—this way you're not scrambling while the pan is hot and the fish is searing.
  • If you don't have sesame oil, don't skip it; a tiny drizzle changes the whole flavor profile from good to complete.
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