Soy Ginger Chilean Coho Salmon
Add great flavor to your Chilean Coho Salmon with the perfect salty umami taste of soy and ginger!
- (2) 8 ounce Chilean Coho Salmon portions
- 1 tbsp rice vinegar
- 3 tbsp low-sodium soy sauce
- 2 cloves garlic
- 2 tbsp grated fresh ginger
- 1 tsp honey
- Siracha + ¼ teaspoon red pepper flakes
- 2 tsp extra-virgin olive oil
- Chopped green onions
- Sesame seeds
- Prep time
- 5 minutes
- Cook time
- 15 minutes
- To Prep: Take your thawed salmon portions out of the refrigerator, place on the counter top and let rest for 10 minutes, allowing the salmon to come to room temperature.
- Take salmon out of packaging, dry both sides of the salmon with paper towels
- To Cook: Make sure the rack in your oven is placed in the middle. Preheat oven to 425°F. Place cast iron pan or any ovenproof pan on stovetop over high heat for about 10 minutes. You want the pan to be hot or the salmon will stick.
- In a small saucepan stir in soy sauce, rice vinegar, garlic, and ginger. Bring to a simmer over medium-high heat, then remove from heat and stir in honey and chili paste. Remove a couple heaping spoon fulls and set in a bowl on the side for serving later.
- Drizzle salmon portions with olive oil and brush both sides so the portion is evenly coated. Place salmon skin side up on the hot pan and let cook for about 3 minutes, allowing the salmon to form a nice crust. As the salmon starts to turn opaque on the sides and top, flip the salmon portions over, skin side down. Pour the prepared glaze over the top of the salmon while in the pan, then immediately place pan into oven and let cook for 6 minutes. After 6 minutes remove the salmon from the oven, the salmon may appear slightly undercooked in the center but will finish cooking as it rests. Wrap in ti foil and let rest for 4-5 minutes.
- Serve topped with glaze set aside from earlier, chopped green onion, and sesame seeds.
- Place over rice, add your favorite veggies and enjoy!