- Prep
- 15 min
- Cook
- 12 min
- Total time
- 27 min
- Yield
- 4 servings
- Difficulty
- Easy
- Calories
- 440 kcal
Quick summary
“Tender fresh salmon fillets seared with crispy skin and wrapped in a glossy reduction of soy sauce, honey, and ginger. The finishing with toasted sesame oil and chives brings oriental aromatic notes balanced with precision.”
What you need to know
- Thoroughly drying the skin with paper towels ensures immediate crispness upon contact with the very hot skillet.
- Separately reducing the honey and soy sauce marinade forms a thick, shiny syrup without burning the fish during grilling.
- Freshly grated ginger and minced garlic balance the sweetness of the honey with a pronounced aromatic, spicy freshness.
Ingredients
Main
- fillets (180g each) Salmon fillets
- cup (60ml) Light soy sauce
- cup (60ml) Good quality honey
- minced cloves Garlic
- tablespoon Fresh grated ginger
- tablespoon (15ml) Toasted sesame oil
- teaspoon (5ml) Lemon or lime juice
- tablespoon Sesame seeds
- stalks Cebolinha verde picada
- Salt
- Black pepper
Instructions
Principal
- In a medium bowl, combine the soy sauce, honey, minced garlic, grated ginger, sesame oil, and lemon juice. Mix well until the ingredients are incorporated. This will be your marinade and base for the sauce.
- Season the salmon fillets with salt and black pepper to taste. Place the fillets in the marinade, turning to cover both sides. Let marinate for 10-15 minutes at room temperature. Avoid marinating for more than 20 minutes to preserve the fish's texture.
- While the salmon marinates, prepare to cook. Heat a large non-stick skillet over medium-high heat with a drizzle of olive oil. If you prefer to bake, preheat the oven to 200°C and grease a baking sheet lightly.
- Remove the fillets from the marinade (save the marinade!). Place the fillets skin-side down in the hot skillet. Cook for 4-5 minutes, until the skin is crispy and golden. Flip and cook for another 3-4 minutes, adjusting the time according to the thickness of the fillet and the desired doneness.
- While the salmon finishes cooking, transfer the reserved marinade to a small saucepan. Bring to medium heat and cook, stirring occasionally, until it boils and reduces to a thick and shiny sauce, which will take about 5-7 minutes. This is the glaze for your dish.
- After removing the salmon from the skillet or oven, drizzle generously with the reduced honey and soy sauce. Sprinkle with sesame seeds and chopped green onions for garnish. Serve immediately to ensure the best flavor and texture experience.
Chef's tips
- Do not touch the fillets during the first 4 minutes in the skillet so that the skin crust releases naturally.
- Brush the reduced syrup on the fillets off the direct flame in the last seconds to caramelize without burning the sugars.
- Toast the sesame seeds in a dry skillet for 2 minutes before sprinkling over the dish to activate the oils.
Variations
- Spicy version: add half a teaspoon of sriracha chili paste or red pepper flakes to the reduction.
- Citrus version: replace lemon juice with fresh tangerine juice concentrate or orange zest.
- Oven version: bake the marinated fillets at 200°C for 12 minutes and brush with the reduced syrup halfway through.
Substitutions
- Light soy sauce can be replaced by gluten-free fermented tamari sauce or coconut amino sauce.
- Pure honey can be replaced with legitimate maple syrup or cane molasses dissolved in soy sauce.
- Salmon fillets can be replaced by fresh salmon trout fillets or seared fresh tuna steaks.
How to store
Store the grilled salmon and honey sauce in a sealed airtight container in the fridge for up to 2 days. Reheat in a covered skillet over low heat for 3 minutes with a tablespoon of water to regain heat without drying out the center.
Can it be frozen?
Do not freeze the salmon after grilling and caramelizing, as the skin loses its crispiness and the meat dehydrates when reheated. If you wish to stock up, freeze fresh raw and cleaned salmon fillets in a vacuum bag for up to 2 months.
What to serve with
Serve with white jasmine rice with sesame, steamed green beans pulled in olive oil, broccoli cooked al dente, or noodles.
Frequently asked questions
Can I prepare the recipe with skinless salmon fillets?
Yes, cook for 3 minutes on each side over medium-high heat, being careful not to break the fillets when flipping.
What's the right time to avoid drying out the salmon?
Grill for 4 to 5 minutes on the skin side and about 2 minutes on the meat side, leaving the interior moist and soft.
How to make the soy sauce and honey glaze thicken quickly?
Boil the marinade over medium heat for 2 to 3 minutes, stirring constantly; the bubbles will become dense indicating the syrup point.
How to prevent honey from burning in the pan when browning salmon?
Remove the salmon from the marinade, draining well before frying; reduce the sauce in a separate pan and drizzle only at the end.
