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- Salmon fillets - Sesame oil - Fresh ginger - Garlic - Low-sodium soy sauce - Honey - Rice vinegar - Sesame seeds - Salt and pepper - Green onions - Cooked jasmine rice (for serving) When making Crispy Sesame Ginger Salmon, the ingredients matter. Each one adds flavor and texture. Here’s a closer look at what you need: 1. Salmon fillets: I like to use four fillets, about six ounces each. Salmon is rich in omega-3 fatty acids and has a great taste. 2. Sesame oil: Two tablespoons give a nice nutty flavor. It helps the salmon crisp up beautifully. 3. Fresh ginger: Grating two tablespoons of fresh ginger adds a warm, spicy kick. It brightens the dish. 4. Garlic: Three cloves of minced garlic bring depth and aroma. Garlic pairs perfectly with ginger. 5. Low-sodium soy sauce: Use three tablespoons. It adds saltiness and umami without overpowering the dish. 6. Honey: Two tablespoons of honey balance the flavors. It adds a hint of sweetness that complements the savory notes. 7. Rice vinegar: One tablespoon gives a bit of tang. It enhances all the other flavors. 8. Sesame seeds: One tablespoon of sesame seeds finishes the dish with a crunch. They add visual appeal and a nutty taste. 9. Salt and pepper: Use these to taste. They are essential for seasoning. 10. Green onions: Sliced green onions are for garnish. They add freshness and color. 11. Cooked jasmine rice: Serving the salmon over jasmine rice makes for a complete meal. The rice soaks up extra sauce and adds a soft texture. With these ingredients, you can create a dish that impresses both your family and friends. The combination of flavors makes every bite delightful. First, gather your ingredients. In a small bowl, whisk together the sesame oil, grated ginger, minced garlic, soy sauce, honey, and rice vinegar. This blend of flavors is key. Each ingredient adds depth and balance, making your salmon tasty. The sesame oil gives a nutty flavor, while ginger adds spice. Garlic enhances the overall taste, making every bite burst with flavor. Next, take your salmon fillets and place them in a shallow dish. Pour half of the marinade over the fillets. Make sure each piece is covered well. This step is important. It allows the salmon to absorb the flavors. I recommend marinating for at least 30 minutes in the fridge. This wait makes a big difference in taste. Now, let’s get cooking! Heat a non-stick skillet over medium-high heat. Remove the salmon from the marinade and shake off any extra liquid. Season the fillets with salt and pepper. Place the salmon skin-side down in the pan. Cook for about 4-5 minutes. This is where you get that crispy skin! The right heat is crucial. Too low, and it won’t crisp. Too high, and it may burn. Carefully flip the salmon fillets after 4-5 minutes. Use a spatula to help if needed. Pour the reserved marinade over the top. Cover the pan and let it cook for another 3-4 minutes. This steaming helps cook the salmon through. You’ll know it’s done when it flakes easily with a fork. Finally, sprinkle sesame seeds over the salmon. Let them toast in the pan for about a minute. This step boosts the flavor even more. When plating, serve the salmon over jasmine rice. Drizzle any extra sauce from the skillet on top. Garnish with sliced green onions for a fresh look and taste. Enjoy your delicious meal! To get that perfect crispy skin on your salmon, use a non-stick skillet. It helps prevent sticking and makes flipping easier. Also, preheat the skillet over medium-high heat before adding the salmon. This step is key for a great sear. You can boost flavor by adding a dash of lime juice or chili flakes to the marinade. If you want a spicy kick, try adding a bit of sriracha. To make it gluten-free, swap the soy sauce for tamari. Each of these tweaks adds unique flavor. Pair your salmon with jasmine rice for a simple, tasty meal. Steamed broccoli or a fresh salad makes a great side too. For a fun touch, serve the salmon on a platter with green onions sprinkled on top. It adds color and freshness. {{image_2}} You can easily change the marinade for this dish. Try swapping out the soy sauce for coconut aminos for a gluten-free option. You can also use tamari, a gluten-free soy sauce, if you like. For a tangier taste, add lime juice instead of rice vinegar. To spice it up, mix in some sriracha or chili flakes. You have a few options for cooking your salmon. Baking is a great method. It keeps the fish moist and allows for even cooking. Preheat your oven to 400°F. Place the salmon on a lined baking sheet and bake for 12-15 minutes. Pan-searing is my favorite for a crispy skin. Heat your skillet to medium-high, then add the salmon. Cook skin-side down for 4-5 minutes. This method gives you a delightful crunch. Grilling also works well. Preheat your grill to medium heat, and cook the salmon for about 5 minutes per side. This adds a smoky flavor that pairs nicely with the ginger. If you want to switch up the fish, you can use trout or sea bass. Both have a similar texture and flavor. They work well with the same marinade. For a plant-based option, try marinated tofu or tempeh. Cut tofu into slabs and marinate like the salmon. Bake or pan-sear for a great alternative. Both options give you a tasty meal, while still being healthy. To keep your crispy sesame ginger salmon fresh, follow these tips: - Refrigeration: Place leftover salmon in an airtight container. It stays good for 2-3 days. Make sure the container seals well to prevent drying out. - Freezing Tips: If you want to keep it longer, freeze the salmon. Wrap each fillet tightly in plastic wrap, then place it in a freezer-safe bag. It lasts up to 3 months in the freezer. To enjoy your salmon again, reheating properly is key: - Proper Reheat: Preheat your oven to 350°F (175°C). Place the salmon on a baking sheet. Heat it for about 10-15 minutes, or until warm. - Maintaining Texture and Flavor: Avoid the microwave if possible, as it can make the salmon rubbery. Use the oven to keep that crispy skin and juicy inside. You can pair this salmon with many tasty sides. Here are my favorites: - Cooked jasmine rice: It adds a nice base for the salmon. - Steamed broccoli: This adds a fresh crunch and color. - Roasted asparagus: Its earthy flavor complements the salmon well. - Mixed green salad: A light salad can brighten the meal. These sides balance the rich flavors of the salmon. Yes, you can use frozen salmon. Just make sure to thaw it first. - To thaw, place the salmon in the fridge overnight. - If you need it fast, seal it in a bag and put it in cold water for 30 minutes. Once it’s thawed, follow the recipe as usual. You can tell the salmon is ready by looking for a few signs: - It should be opaque and not shiny. - A fork should flake the fish easily. - The internal temperature should reach 145°F (63°C). These signs ensure you enjoy safe and delicious salmon. Yes, making the marinade ahead is a great idea. - You can mix it and store it in the fridge for up to three days. - Just remember to keep it in an airtight container. This makes meal prep easier and adds flavor to your salmon. In this post, we explored making crispy sesame ginger salmon. You learned about key ingredients like salmon and sesame oil. I shared step-by-step instructions for marinating and cooking your fish. We discussed tips for perfect texture and serving ideas to impress your friends. You can even try different cooking methods or alternative fish! Remember, great meals start with simple steps. Enjoy cooking and make this dish your own!

Crispy Sesame Ginger Salmon

Discover the deliciousness of crispy sesame ginger salmon with this simple and flavorful recipe! This dish features perfectly marinated salmon fillets that are seared to golden perfection and served over fragrant jasmine rice. With just a few ingredients like sesame oil, ginger, and honey, you can create a mouthwatering meal that's easy to make. Click through to explore the full recipe and bring a taste of the sea to your dinner table!
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Ingredients
  

4 salmon fillets (about 6 oz each)

2 tablespoons sesame oil

2 tablespoons fresh ginger, grated

3 cloves garlic, minced

3 tablespoons low-sodium soy sauce

2 tablespoons honey

1 tablespoon rice vinegar

1 tablespoon sesame seeds

Salt and pepper to taste

2 green onions, sliced (for garnish)

Cooked jasmine rice (for serving)

Instructions
 

Marinade Preparation: In a small bowl, whisk together the sesame oil, grated ginger, minced garlic, soy sauce, honey, and rice vinegar until well combined.

    Marinating the Salmon: Place the salmon fillets in a shallow dish and pour half of the marinade over them. Reserve the remaining marinade for later. Let the salmon marinate for at least 30 minutes in the refrigerator.

      Searing the Salmon: Heat a non-stick skillet over medium-high heat. Remove the salmon from the marinade and shake off excess liquid. Season with salt and pepper. Add the salmon skin-side down to the pan and sear for about 4-5 minutes until the skin is crispy.

        Flipping the Salmon: Carefully flip the fillets and pour the reserved marinade over the top. Cover and cook for an additional 3-4 minutes until the salmon is cooked through and flakes easily with a fork.

          Finishing Touches: Sprinkle the sesame seeds over the salmon and allow to toast in the pan for about a minute to enhance their flavor.

            Serving: Serve the salmon fillets over a bed of jasmine rice, drizzling any extra sauce from the skillet over the top. Garnish with sliced green onions for a fresh touch.

              Prep Time: 10 minutes | Total Time: 45 minutes | Servings: 4