I love this recipe because it effortlessly transforms a weeknight dinner into a gourmet experience with the perfect balance of sweet, tangy, and savory flavors. Plus, it’s packed with wholesome ingredients and is super easy to whip up, making it my go-to for impressing both myself and any guests.
I adore how the aromatic mix of scallions and fresh ginger boosts the rich flavor of salmon in this dish. The tangy touch of rice vinegar and the nutty hint of sesame oil and seeds bring it all together, with each bite promising a tender dish in perfect harmony.
Squeeze some lime over the top, and you’ve got a taste explosion that is somehow still calm and peaceful.
Ingredients
Salmon: A bountiful supply of protein and omega-3 fatty acids, aligns splendidly with cardiovascular well-being.
Soy Sauce: Offers umami taste and quite a bit of salt, really makes a dish come alive.
Sesame Oil: Contributes a toasty scent, healthful lipids, and a robust antioxidant profile.
Mild tanginess and a sweetness-savoriness balance are what rice vinegar brings to the table.
Honey has a natural sweetness, and it offers antioxidants and antibacterial properties.
Green onions: Give mild, fresh onion flavor and supply vitamins and minerals.
Ginger: Provides a toasty, bright, spicy flavor; aids digestion; reduces inflammation.
Garlic: Boosts smell, has allicin for possible health gains.
Ingredient Quantities
- 4 salmon fillets (about 6 ounces each)
- 1/4 cup low-sodium soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 4 scallions, thinly sliced
- 3 tablespoons fresh ginger, finely grated
- 3 cloves garlic, minced
- 1 tablespoon sesame seeds
- 1 teaspoon red pepper flakes (optional, for a spicier version)
- 1 tablespoon vegetable oil (for cooking)
- Fresh cilantro leaves, for garnish
- Lime wedges, for serving
Instructions
1. Combine the soy sauce, sesame oil, rice vinegar, and honey in a small bowl and whisk together to create the marinade.
2. Put the salmon fillets in a shallow dish and pour the marinade over the fillets, ensuring each fillet is well coated. Cover the dish and refrigerate the salmon for at least 30 minutes.
3. In a different small bowl, mix together the scallions, ginger, garlic, sesame seeds, and red pepper flakes (if using).
4. Take the salmon out of the marinade and allow the excess to drip off. For now, put the marinade away for later use.
5. In a large non-stick skillet, over medium-high heat, warm the vegetable oil.
6. Add the fillets of salmon, with the skin facing down, and allow them to cook for around 4-5 minutes, until the skin has reached a state of crispness.
7. Carefully turn the salmon over and cook it for 3-4 more minutes. It should be cooked all the way through when it is done. The flesh should easily flake with a fork.
8. Put the marinade you reserved into the skillet and bring it to a simmer. Let it reduce slightly.
9. Ladle the ginger-scallion blend over the salmon, enjoying the infusion of flavors as the sauce heats and melds for about 1 minute.
10. Take it off the heat, add fresh cilantro leaves for a garnish, and set lime wedges alongside for serving. Then, through the magic of basic home cooking, you’ve got yourself a thing to enjoy.
Equipment Needed
1. Small bowl
2. Whisk
3. Shallow dish
4. Measuring cups and spoons
5. Cutting board
6. Knife
7. Large non-stick skillet
8. Spatula
9. Ladle
FAQ
- Can I use frozen salmon fillets for this recipe?Certainly, using frozen salmon fillets is allowed; however, it is imperative to thaw them entirely in the refrigerator before submerging them in the marinade. This precaution guarantees that the salmon will cook evenly, thereby avoiding the undercooked sections all too common with marinated fish.
- What can I use instead of rice vinegar?If rice vinegar is not on hand, it can be swapped out for the same amount of apple cider vinegar or white wine vinegar.
- Is there an alternative to sesame oil?Another oil with a nutty flavor, such as walnut oil, can be used in place of sesame oil. Using an oil other than sesame, however, may affect the flavor profile.
- Can I make this dish spicier?If you want to add more heat, increase the amount of red pepper flakes or introduce a little sriracha or chili paste into the marinade.
- How should I store leftovers?Keep leftover salmon in an airtight container in the refrigerator for a maximum of 2 days. Reheat very gently so you don’t dry out the fish.
- What can I serve with Scallion Ginger Salmon?This dish makes a great match with any of the following sides:
• Steamed rice
• Quinoa
• A light saladAlso, be sure to serve lime wedges with this dish. Their juice adds the extra zing that makes this dish truly exceptional.
- Can I grill the salmon instead of cooking it on the stovetop?Indeed, an excellent alternative is to grill the salmon. Set your grill to preheat, and then place the fillets on the grates and cook them for about 4-5 minutes on each side, judging the doneness by the thickness of the fish.
Substitutions and Variations
For a low-sodium soy sauce substitute, use tamari or coconut aminos. Both are gluten-free.
Instead of sesame oil, use olive oil where a mild flavor is desired.
For rice vinegar, substitute with apple cider vinegar or white wine vinegar.
For honey, substitute with maple syrup or agave nectar for a different sweetness profile.
When a recipe calls for scallions, you can substitute with very finely chopped chives or shallots. These offer a different, more subtle flavor that’s just as delicious as the straight scallion alternative.
Pro Tips
1. Marinating Time: For deeper flavor penetration, marinate the salmon for up to 2 hours instead of 30 minutes, but avoid going beyond that as the acidity in the marinade can start to “cook” the fish.
2. Crispy Skin Hack: To achieve an even crispier skin, make sure the salmon fillets are patted dry with a paper towel before cooking. Press down slightly on the fillets with a spatula for the first minute of cooking to ensure full contact with the pan.
3. Creating a Glaze: While reducing the reserved marinade, you can add a small spoonful of cornstarch mixed with water to thicken it into a glossy glaze that clings beautifully to the salmon.
4. Aromatic Boost: As the ginger-scallion blend heats, you can add a splash of sake or mirin to enhance the aroma and deepen the flavor profile of the dish.
5. Flavor Infusion: When adding the ginger-scallion mix, consider adding a few dashes of toasted sesame oil for an extra nutty aroma and finishing touch right before serving.
Scallion Ginger Salmon Recipe
My favorite Scallion Ginger Salmon Recipe
Equipment Needed:
1. Small bowl
2. Whisk
3. Shallow dish
4. Measuring cups and spoons
5. Cutting board
6. Knife
7. Large non-stick skillet
8. Spatula
9. Ladle
Ingredients:
- 4 salmon fillets (about 6 ounces each)
- 1/4 cup low-sodium soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 4 scallions, thinly sliced
- 3 tablespoons fresh ginger, finely grated
- 3 cloves garlic, minced
- 1 tablespoon sesame seeds
- 1 teaspoon red pepper flakes (optional, for a spicier version)
- 1 tablespoon vegetable oil (for cooking)
- Fresh cilantro leaves, for garnish
- Lime wedges, for serving
Instructions:
1. Combine the soy sauce, sesame oil, rice vinegar, and honey in a small bowl and whisk together to create the marinade.
2. Put the salmon fillets in a shallow dish and pour the marinade over the fillets, ensuring each fillet is well coated. Cover the dish and refrigerate the salmon for at least 30 minutes.
3. In a different small bowl, mix together the scallions, ginger, garlic, sesame seeds, and red pepper flakes (if using).
4. Take the salmon out of the marinade and allow the excess to drip off. For now, put the marinade away for later use.
5. In a large non-stick skillet, over medium-high heat, warm the vegetable oil.
6. Add the fillets of salmon, with the skin facing down, and allow them to cook for around 4-5 minutes, until the skin has reached a state of crispness.
7. Carefully turn the salmon over and cook it for 3-4 more minutes. It should be cooked all the way through when it is done. The flesh should easily flake with a fork.
8. Put the marinade you reserved into the skillet and bring it to a simmer. Let it reduce slightly.
9. Ladle the ginger-scallion blend over the salmon, enjoying the infusion of flavors as the sauce heats and melds for about 1 minute.
10. Take it off the heat, add fresh cilantro leaves for a garnish, and set lime wedges alongside for serving. Then, through the magic of basic home cooking, you’ve got yourself a thing to enjoy.
