Honey Soy Salmon
Savory and sweet and easy and fast. What could be better?
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 1+1/2 lb salmon filets (scales and pin bones removed)
- 10 garlic cloves (minced)
- 1/3 C honey
- 1/4 C dark soy sauce
- 3 tbsp orange juice (freshly-squeezed)
- 2 tbsp teriyaki sauce
- 1 tbsp garlic powder
- 1/2 tbsp minced flat-leaf parsley
- 2 tsp ground ginger
- 1 tsp crushed red pepper flakes
- 1 tsp toasted sesame seeds
- 1/2 tsp kosher salt (to taste)
- 1/4 tsp cracked black pepper
- oil (for sauteing)
Instructions
- 1
Pat your salmon dry with paper towels or a clean kitchen towel, then season it liberally on both sides with salt and pepper. Set it aside while you work on the sauce.
- 2
In a small bowl or measuring cup whisk together all of the remaining ingredients except the oil: the honey, dark soy sauce, orange juice, teriyaki sauce, minced garlic and parsley, crushed red pepper flakes, ground ginger, sesame seeds, and garlic powder.
- 3
Place a 12" skillet over medium-high heat and allow it to preheat for two minutes. After the pan has preheated drizzle in about a couple of teaspoons of oil and swirl it around to coat the pan.
- 4
Add the salmon filets to the pan skin side down. Don't crowd the pan: there should be a couple of inches of space between the pieces and if there isn't you'll want to cook them in separate batches.
- 5
Cook the salmon on the first side for 4 minutes, then flip. Continue cooking for another 1-2 minutes, then pour the sauce into the pan, making sure to pour it all over the salmon filets.
- 6
Bring the pan to a simmer, then reduce the heat to medium. Continue cooking for 2-3 more minutes, spooning the sauce from the pan over the tops of the salmon the whole time, then remove the pan from heat.
- 7
Serve immediately - the hotter the better. Dassit!