Recipes > Pan-grilled Salmon Fillets
Pan-grilled Salmon Fillets
- 4 (4 -oz.) Salmon Fillets (de-boned with skin still on)
- 1 tbsp Sesame Oil
- 2 tbsp peeled and grated Gingerroot
- 2 tbsp Honey
- 4 Cloves Garlic, minced
- 2/3 Cup Low Sodium Soy Sauce
- Chopped Green Onions
- Whisk together ginger, garlic, honey, and soy sauce in a bowl. Remove
and set aside 1/4 cup of mixture for later in cooking process.
- Pat the fish dry with paper towels to remove any moisture from the
fish. Marinade fillets
in the remaining soy marinade for 5 minutes in the refrigerator.
Heat sesame oil in a large skillet over medium-high heat.
Remove fillets from marinade. Grill the fish skin-side up for about 5 minutes. Flip
and drizzle reserved 1/4 cup marinade over the fish. Sprinkle with green
onions. Cook 5 to 7 minutes more or until fish flakes with a
fork. Peel the skin from the
bottom and serve.
I got this from a Safeway recipe. I substitute olive oil
for the sesame oil and it still tastes great. In addition to
salmon, this recipe is also great for landlocked salmon or trout.
On my stove medium heat is sufficient and I had to keep shaking the
pan to keep the fish from sticking when it was skin-side up. I
flipped it when the fish had a nice caramelized golden brown look.
It smells a lot like the dipping sauce you get
with pot stickers in Asian restaurants.