Pan Seared Salmon with Honey Soy
This Pan Seared Salmon is perfectly cooked with crispy skin but moist inside and paired with a sweet and sticky honey soy sauce. You won't believe how quick and easy it is to make this.
- saute pan
- 1 tbsp canola oil
- 2 salmon fillets, skin on, standard thickness, about 1 inch thick at the thickest part.
- 2 tbsp soy sauce
- 2 tbsp plus 2 tsp of white vinegar
- 2 tbsp honey
- 3 tbsp water
- 1 clove garlic, minced
- Dry the salmon very well with a paper towel. Then season with a pinch of salt. In a frying pan, set over medium high heat, heat the oil. When oil starts to shimmer, place salmon on the skin side down, away from you so it doesn't splash, cook it undisturbed, until skin is golden brown and crispy, about 5 minutes. Using a spatula, flip it over on the other side, just to give it a quick kiss, about 30 seconds. Remove from heat. Then using a spatula, transfer to a plate with the skin side up.
- In the same pan, set over medium heat, add soy sauce, vinegar, honey, water and minced garlic, stirring constantly, until honey has caramelized, about 3 minutes. Remove from heat. Using a spoon, scoop some sauce and pour around the salmon on the plate. Garnish (optional): Place a few thin slices of radish and 1 inch strips of chives on top of the skin.