Sometimes, time just gets away from me! I have been meaning to make this recipe for months. Sonali of The Foodie Physician fame is a dear friend who happens to be a culinary-school trained ER doctor. It’s a unique skill set–one that promises a conversation with Sonali will always be fascinating.
Knowing my love of salmon, Sonali shared this recipe with me a while ago. When another friend recently sent me a shipment of wild Alaskan salmon, I knew exactly how I would prepare the first fillet. There was no doubt in my mind that Sonali’s Asian-inspired recipe would be mouth-watering. On a busy night, I thoroughly appreciated the simplicity of it, too. Basic pantry ingredients take a minute or two to combine, and the cook time is short.
Interestingly, the flavor of Alaska Salmon depends upon fat content and the environment in which it matured. Though any variety of salmon may be used for this recipe, I used Sockeye. Because Sockeye fillets are typically thinner than some of the other varieties, they tend to cook faster. (I noted what I did differently from Sonali’s original recipe.) Overcooking will produce a dry end result so, when in doubt, err on the side of undercooking. You can always add a minute or two, if needed.
Harvested in the summer, Alaska Salmon is available fresh in-season or frozen year-round. It is worth mentioning that Alaska’s fish populations are managed for protection against overfishing and sources of habitat damage. It’s something to feel good about as you eat a meal that tastes great and gives you a hearty dose of those good-for-you Omega-3s!
A little trivia…can you name the five different species of Alaska salmon? Do you have a favorite?
- King (Chinook)
- Sockeye (Red0
- Coho (Silver)
- Keta (Chum)
- 1/4 cup low sodium soy sauce
- 3 tablespoons honey
- 1 teaspoon Dijon mustard
- 1/2 teaspoon grated ginger
- 1/4 teaspoon Sriracha hot chili sauce or other hot sauce (optional)
- 2 teaspoon canola oil (or other low saturated fat oil)
- 4 (6-ounce) salmon fillets
- Freshly ground black pepper
- Sliced scallions for garnish (optional)
Preheat the oven to 400 degrees F. (see notes)
Whisk the soy sauce, honey, mustard, ginger and Sriracha together in a small bowl.
Heat the oil in a large oven-safe sauté pan over medium high heat. When the pan is hot, place the salmon fillets in the pan, skin side up. Cook 2-3 minutes without moving, until a golden crust forms. Turn the fillets over and transfer the pan to the oven. Cook 5-6 minutes or until salmon is almost cooked through but still just slightly pink in the middle. Carefully remove the pan from the oven and transfer the salmon to a platter.
Pour off any drippings from the pan, and heat the pan on the stove over medium high heat. Add the soy sauce mixture to the pan and cook 2-3 minutes until slightly thickened. Pour the glaze over the salmon. Garnish with scallions if desired.
- As an option, you may cook the salmon entirely on the stovetop. The salmon fillets I most recently cooked were somewhat thinner that usual. I flipped the salmon after about four minutes and then poured in the glaze, allowing it to simmer and thicken slightly while the salmon finished cooking, which took just over a minute for the thickness of my fillets.
- Nutritional Information: Calories 319; Fat 13.1g (Sat 1.84g); Protein 34.7g; Carb 14.5g; Fiber 0.2g
- For more details on the health benefits of salmon, see Sonali’s original recipe post.
This was so yummy, the sauce was very flavorful! I do think the sauce would be great for chicken as well… Thank ya for the recipe. It’s a keeper !
Yay! I’m thrilled this was a success and I agree…I think it would be wonderful for chicken, too!
Had this tonight for dinner. It was so good! My adult son who stopped by for dinner could not stop saying how good it was. He does not like to try new recipes but this was definitely a hit with him. Thank you for sharing the recipe Ann. Must also thank Sonali.
Thanks for your comment, Gail. I’m glad your son approved…how nice he was able to join you!
This salmon recipe was really good – my husband is not big on trying new things, but it won him over, so that says something. It will definitely go in the regular rotation. We’d never had honey in a salmon marinade before and it’s a great idea!
So glad this was a hit…even with a skeptical husband!
Fabulous, Miss Ann and Miss Sonali! I love salmon and will be making this! xo
Thank you, Ally! I think you will love it!
Ann, I’m so honored that you featured my recipe! It’s one of my favorite quick weeknight meals. I’ve also noticed that the wild Alaskan salmon often cooks faster and the cooking times may need to be adjusted. Thanks again- your photos are amazing!
Thank YOU, Sonali! Coincidentally, for dinner tonight I made a slightly different baked salmon using your glaze as a sauce. Everyone loved it!
I made this for dinner, and it was so good…and toddler approved!
I am so glad it was a success with all. Thanks for letting me know!
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