Pan-Roasted Salmon with Ginger-Soy Glaze
(from Christiner’s recipe box)
- 1/4 c. soy sauce
- 1 tsp. finely grated ginger
- 1 tsp. Dijon mustard
- 1 tsp. honey
- 2 tsp. extra-virgin olive oil
- 4 skinless salmon fillets (4 to 6 oz. apiece)
- freshly ground pepper
- cilantro leaves, for garnish*
Preheat the oven to 350 degrees. In a small saucepan, combine the soy sauce and ginger and bring to a simmer. Remove from heat and stir in the honey and mustard.**
Heat the olive oil in a large nonstick ovenproof skillet. Season the salmon with pepper and add it to the skillet, skinned side up. Cook over high heat until golden and crusty, 2 to 3 minutes. Turn the salmon and spoon the ginger soy glaze on top. Transfer the skillet to the oven and bake the salmon for 5 minutes, or until cooked through. Using a slotted spatula, transfer the salmon fillets to plates, garnish with cilantro and serve.
- I also like to garnish with a lime wedge, a fresh squeeze of which livens the dish.
- One of the first times I made this recipe, I accidentally combined the soy sauce, ginger, honey and mustard at the same time (before heating it). It was a fortuitous mistake, because I prefer the consistency of the glaze this way (thicker/more body). But both methods work perfectly well.