One-Skillet Teriyaki Ginger Salmon

1.8K
 

This salmon cooking method – sear skin side down, flip, add sauce, flip again and baste baste baste while it finishes cooking over low heat) is the same one that I use for the Honey Garlic Salmon in my cookbook, Just Married. If you want to cook a saucy salmon, it is simply the best preparation, in my opinion. I love the way that the sauce reduces in the skillet, cooking alongside the salmon and eliminating the need to dirty up yet another skillet.

This recipe is plenty saucy, so I like to serve it over something that will soak it all up – like steamed white or brown rice, cauliflower rice, or sauteed cabbage if I’m in a vegetable-y mood. Steamed broccoli is also lovely here. Let me know what you serve it with!

One-Skillet Teriyaki Ginger Salmon

Servings 2 people

Ingredients

  • 2 (6 ounce) skin-on salmon fillets
  • 1 tbsp neutral cooking oil
  • 1/4  cup  soy sauce (use coconut aminos to make it Whole30)
  • 1 navel orange, juiced (about 1/4 cup orange juice)
  • 2 tbsp maple syrup
  • 2 garlic, grated
  • 1 (1 inch) piece fresh ginger, grated

Instructions

  • Score salmon skin by using a very sharp knife to make four 1-inch lengthwise incisions. Do not cut past the skin. Allow salmon to come to room temperature by sitting unrefrigerated for at least 15 minutes.
  • Heat oil in a 10-inch nonstick or cast iron skillet over medium-high heat. Lay salmon skin-side down into the hot skillet and cook until the skin is crispy and golden brown, 2 to 3 minutes. Flip salmon and cook to brown other side, about 1 minute.
  • Reduce heat to low. Add soy sauce, orange juice, maple syrup, garlic, and ginger to the skillet and use a spoon to gently stir together around the salmon, without disturbing the salmon. Flip salmon again to cook skin-side in the sauce. Continue cooking, basting frequently, until salmon flakes easily with a fork, 6 to 7 minutes.
  • 2 (6 ounce) skin-on salmon fillets
  • 1 tbsp neutral cooking oil
  • 1/4  cup  soy sauce (use coconut aminos to make it Whole30)
  • 1 navel orange, juiced (about 1/4 cup orange juice)
  • 2 tbsp maple syrup
  • 2 garlic, grated
  • 1 (1 inch) piece fresh ginger, grated
Author: Caroline Chambers

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Like
Close
Caroline Chambers © Copyright 2020. All rights reserved.
Close