Description
Savory and sweet and easy and fast. What could be better?
Ingredients
Units
Scale
- 1 1/2 lbs 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve immediately – the hotter the better. Dassit!
- Prep Time: 10
- Cook Time: 15
