Servings: 5
Calories: 467kcal
Equipment
- 1 Oven
Ingredients
- 8 ounces Chilean Coho Salmon portions
- 1 tbsp rice vinegar
- 3 tbsp low-sodium soy sauce
- 2 cloves garlic
- 2 tbsp grated fresh ginger
- 1 teaspoon honey
- ¼ tbsp red pepper flakes
- 2 teaspoon extra-virgin olive oil
- chopped green onions
- sesame seeds
Instructions
Preparation
- Take your pieces of frozen salmon out of the refrigerator, set them on the counter and let them sit there for 10 minutes to rest and reach room temperature.
- Take salmon out of packaging, dry both sides of the salmon with paper towels
How to cook
- Ensure that the oven rack is positioned in the center. Set the oven to 425 °F. For around 10 minutes, place a cast iron pan or other ovenproof pan on the burner with high heat. The pan has to be hot to prevent the salmon from sticking.
- Stir together the rice vinegar, soy sauce, ginger, and garlic in a small saucepan. Stir in honey and chili paste after bringing to a simmer over medium-high heat. A few generous spoonfuls should be taken out and placed in a bowl to the side for subsequent serving.
- Salmon chunks should be equally covered after being brushed with olive oil on both sides.In order to give the salmon a good crust, place it skin side up on the hot pan and cook for about 3 minutes.Flip the salmon halves over, skin side down, as soon as the salmon begins to get opaque on the sides and top.While the salmon is still in the pan, drizzle the prepared glaze over the top. Then, immediately place the pan in the oven and cook for 6 minutes.The salmon may seem slightly undercooked in the middle after 6 minutes, but it will continue to cook as it rests.Allow to sit for 4-5 minutes after wrapping in foil.
- Serve topped with glaze set aside from earlier, chopped green onion, and sesame seeds.Place over rice, add your favorite veggies and enjoy!
Video
Nutrition
Calories: 467kcal | Polyunsaturated Fat: 124g | Iron: 12mg
Tried this recipe?Let us know how it was!