Succulent salmon fillets pan-seared to perfection, drizzled with a sweet and tangy ginger maple sauce.
Prep
10 min
Cook
15 min
Total
30 min
Servings
4
Difficulty
Easy
Instructions
Prepare the sauce
In a small saucepan, combine the maple syrup, soy sauce, ginger, and garlic. Bring to a simmer over medium heat.
Pro tip: Stir frequently to prevent sticking.
Thicken the sauce
Add the cornstarch mixture to the saucepan and whisk until the sauce thickens. Remove from heat and set aside.
Pro tip: Adjust the thickness by adding more water if necessary.
Heat the skillet
Heat olive oil in a large non-stick skillet over medium-high heat.
Pro tip: Pan should be hot enough that the salmon sizzles upon contact.
Cook the salmon
Place the salmon fillets skin-side down in the skillet. Cook for 4-5 minutes until the skin is crispy.
Pro tip: Do not move the salmon while cooking to ensure a crispy skin.
Flip the salmon
Carefully flip the salmon and cook for an additional 3-4 minutes until the internal temperature reaches 145°F / 63°C.
Pro tip: Use a fish spatula for easy flipping.
Rest and serve
Remove the salmon from the skillet and let it rest for 5 minutes. Drizzle with ginger maple sauce before serving.
Pro tip: Garnish with sliced green onions or sesame seeds for extra flavour.
Tips & Tricks
- Use fresh salmon fillets for the best flavour and texture.
- Allow the salmon to rest for a few minutes before serving for optimal juiciness.
- Adjust the ginger in the sauce to your taste preference.
- Serve with steamed vegetables or rice for a complete meal.
Frequently Asked Questions
How do you cook salmon in a pan?
Heat olive oil in a skillet, place salmon skin-side down, cook for 4-5 minutes, flip, and cook until it reaches 145°F / 63°C.
What temperature should salmon be cooked to?
Salmon should be cooked to an internal temperature of 145°F / 63°C.
Can I use frozen salmon?
Yes, but thaw it in the fridge overnight before cooking for the best texture.
How do I prevent salmon from sticking to the pan?
Ensure the pan is hot and use enough oil. Do not move the salmon while cooking.
Can I make the sauce ahead of time?
Yes, you can make the sauce ahead and store it in the fridge for up to three days.
Serving Suggestions
Nutrition per serving
380
Calories
34g
Protein
21g
Fat
15g
Carbs
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Kitchen & BBQ gear
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