One-Skillet Teriyaki Ginger Salmon
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.