Soy Ginger Salmon

Soy Ginger Salmon


  •  3 tablespoons low-sodium soy sauce
  •  1 tablespoon rice vinegar
  •  2 cloves garlic — minced (about 2 teaspoons)
  •  2 teaspoons grated fresh ginger
  •  1 teaspoon honey
  •  1/2 teaspoon garlic-chili paste — sriracha, or 1/4 teaspoon red pepper flakes
  •  1 skin-on salmon fillet* — (1 pound)
  •  2 teaspoons extra-virgin olive oil
  •  Chopped green onions — for serving
  •  Toasted sesame seeds — for serving


  1. Place a rack in the center of your oven and preheat to 425 degrees F. Place a large cast-iron skillet or other sturdy, ovenproof skillet on a burner set to high and heat for at least 5 minutes. You want the pan screaming hot or the salmon will stick to it.
  2. In a small saucepan, stir together the soy sauce, rice vinegar, garlic, and ginger. Bring to a simmer over medium high, then remove from heat and stir in the honey and chili paste. Reserve a few spoonfuls of the sauce in a separate bowl for serving.
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