Description
Crispy Scallion Ginger Salmon features golden-seared salmon fillets topped with a savory, aromatic sauce made from scallions, ginger, garlic, and soy. Quick, bold, and packed with flavor, it’s a dinner that’s both comforting and exciting.
Ingredients
Scale
- 4 salmon fillets (about 6 oz each), skin-on
- 6 scallions, thinly sliced
- 2 tablespoons fresh ginger, finely grated
- 2 garlic cloves, minced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon brown sugar
- 2 tablespoons vegetable oil
- Cooked white rice, for serving
Instructions
- Heat a nonstick or cast iron skillet over medium-high heat for about 2 minutes until hot.
- In a small bowl, mix soy sauce, sesame oil, rice vinegar, and brown sugar until the sugar dissolves. Set aside.
- Add 1 tablespoon of vegetable oil to the hot pan and swirl to coat.
- Pat salmon fillets dry, season lightly with salt, and place them skin-side down in the pan.
- Let salmon cook undisturbed for 5 to 6 minutes until the skin is crispy. Flip and cook for another 2 to 3 minutes. Remove from pan and set aside.
- In the same pan, add the remaining tablespoon of oil. Sauté garlic, ginger, and scallions for 1 to 2 minutes until fragrant.
- Pour in the sauce mixture and stir to warm through.
- Spoon the scallion-ginger sauce over each salmon fillet and serve immediately over warm rice.
Notes
- Make sure to pat the salmon very dry for the crispiest skin.
- Use freshly grated ginger for the best flavor.
- Let the sauce rest for a few minutes before serving to deepen the flavors.
- To reheat, use a skillet instead of a microwave to keep the skin crispy.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Searing
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 salmon fillet with sauce and rice
- Calories: 420
- Sugar: 3g
- Sodium: 620mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 80mg