Soy Ginger Salmon

• servings: 2 servings
• active time: 5 minutes
• total time: 20 minutes

Ingredients

3 tablespoons low-sodium soy sauce

1 tablespoon rice vinegar

2 cloves garlic (minced, about 2 teaspoons)

2 teaspoons grated fresh ginger

1 teaspoon honey

1/2 teaspoon garlic-chili paste (sriracha, or 1/4 teaspoon red pepper flakes)

1 pound skin-on salmon fillet* (at room temperature, cut into 3–4 portions)

2 teaspoons extra-virgin olive oil

Chopped green onions (for serving)

Toasted sesame seeds (for serving)

Directions

Place a rack in the center of your oven and preheat to 425 degrees F. Place a large cast-iron skillet or other sturdy, ovenproof skillet on a burner set to high and heat for at least 10 minutes. You want the pan screaming hot or the salmon will stick to it.

In a small saucepan, stir together the soy sauce, rice vinegar, garlic, and ginger. Bring to a simmer over medium high, then remove from heat and stir in the honey and chili paste. Remove a few spoonfuls of the cooked glaze in a separate bowl for serving.

Drizzle the salmon with the olive oil and brush so that it is evenly coated. Place the salmon skin-side up on the hot skillet. Let cook for about 3 minutes, totally undisturbed, until the salmon forms a nice crust. When the salmon turns opaque on the sides and starts to turn opaque on top, use a flexible spatula to flip the salmon so that it is skin-side down. Brush or spoon the remaining glaze in the saucepan all over the top. Place the skillet immediately into the oven and let cook for 6 minutes (the salmon will appear a little undercooked in the center but will finish cooking as it rests). Remove from the oven and cover with foil. Let rest 4 to 5 minutes. Serve immediately, topped with reserved glaze, chopped green onion, and sesame seeds.

Nutrition

• Serving Size: 1 (of 2)
• Calories: 338 kcal
• Total Fat: 13 g
• Saturated Fat: 3 g
• Cholesterol: 150 mg
• Sodium: 1213 mg
• Total Carbohydrate: 9 g
• Total Sugars: 7 g
• Protein: 45 g