Makes 4 servings
2 pounds salmon fillets, cut into four pieces
4 Tablespoons soy sauce or tamari (GF)
2 Tablespoons rice wine vinegar
1 Tablespoon maple syrup
1 teaspoon sesame oil
1 teaspoon freshly grated ginger
1 clove garlic, minced
½ teaspoon cornstarch
1 Tablespoon vegetable oil
Sesame seeds for garnish
Sliced green onion for garnish
This is a simple way to make salmon and a great protein to pair with a multitude of sides, including rice, noodles, broccoli, avocado, mushrooms, and so much more. Plus, the glaze for this recipe can be made with regular soy sauce or it’s gluten-free counterpart, tamari, to meet diet restrictions. Dive into something delicious this week for dinner with soy-glazed salmon!
1. Pat salmon dry with paper towels and set aside.
2. In a bowl, whisk together soy sauce, vinegar, maple syrup, sesame oil, ginger, garlic, and cornstarch. Make sure to whisk out any lumps of cornstarch before setting aside.
3. In a large saucepan over medium heat, add oil and heat thoroughly, until a slight shimmer has appeared on the surface. Add salmon fillets carefully, skin side down. Let cook over medium for about 3–4 minutes, or until the skin is crispy and golden brown. Brush soy mixture over the top of each piece of salmon before flipping, flesh side down now. Set soy mixture aside for later. Let cook for an additional 4–5 minutes, depending on the thickness of your filet, until it has reached an internal temperature of 145ºF and the top is golden brown.
4. Remove the salmon from the pan and add the rest of the soy mixture, then cook for about 1 minute over medium heat, or until thickened and glossy. It should be able to coat the back of a spoon. Remove from heat as soon as this consistency is reached.
5. Serve salmon with rice or noodles, vegetables, or other sides of your choice. Once plated, top each piece with a spoonful of the glaze, sesame seeds, and green onion.