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.