Why You’ll Love This Recipe
When it comes to getting dinner ready in a hurry, nothing beats salmon, and this recipe is a new family favorite. Everyone in my family loves salmon, including my kids, so I’m always looking for new ways to prepare it, and this quick and easy version was a big hit.
- Cooks in 10 Minutes: Once you’ve prepared the griddle sauce, the salmon cooks up in about 10 minutes. It’s easy enough for a week night dinner, but fancy enough for company.
- Cook Indoors or Out: I love that this recipe can be cooked outside, on our Blackstone griddle, or indoors, in a cast iron skillet. I always opt for the outdoor griddle when possible, because it means my husband will be doing the cooking, and I don’t have to heat up the kitchen or clean the stove-top afterwards.
- A Versatile Sauce: You’ll probably have extra sauce–keep in in the refrigerator and use it on chicken, pork, or other types of fish.
After you preview the recipe card, be sure to look below for ingredient substitutions, recipe and storage tips, and suggestions for pairings and tasty variations!
Asian Seared Salmon
Elevate your dinner with this quick and flavorful salmon recipe! Sear perfectly seasoned salmon filets on a hot griddle, then glaze with a tangy sauce made from soy sauce, mirin, sesame oil, garlic, and ginger. Finish with green onions and sesame seeds for a restaurant-quality meal at home.
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Servings: 4
Calories: 196kcal
Ingredients
For the sauce
- 3/4 cup water
- 1/2 cup mirin
- 1/2 cup soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon garlic powder
- 2 teaspoons ground ginger
- 1 tablespoon freshly grated ginger
- Pinch red pepper flakes
For the salmon
- 4 4 ounce salmon filets
- 2 tablespoons olive oil
- salt and pepper to taste
- sliced green onions for garnish
- sesame seeds for garnish
Instructions
- In a medium bowl or plastic squeeze bottle, mix together the 3/4 cup water, 1/2 cup mirin, 1/2 cup soy sauce, 2 tablespoons sesame oil, 1 tablespoon garlic powder, 2 teaspoons ground ginger, 1 tablespoon freshly grated ginger, and Pinch red pepper flakes.
- Preheat an outdoor griddle or cast iron skillet to medium-high heat. Season the salmon with salt and pepper, to taste. Add the 2 tablespoons olive oil to the griddle and place the salmon skin side down on the cooking surface. Cook for 3-4 minutes without disturbing.
- Flip the salmon, then add a generous amount of the sauce to the pan. Cook for an additional 5-8 minutes, adding more sauce as it reduces. Flip the salmon one more time before serving to coat in the sauce. Let stand 5 minutes before serving. Garnish with sliced green onions and sesame seeds, if desired.
Nutrition
Calories: 196kcal | Carbohydrates: 16g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Cholesterol: 1mg | Sodium: 1850mg | Potassium: 104mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1IU | Vitamin C: 0.03mg | Calcium: 10mg | Iron: 1mg
Keep scrolling for tips, ingredient substitutions, answers to frequently asked questions and more!
Ingredient Notes & Substitutions
- Salmon Substitutions: Steelhead trout, arctic char, or even cod or halibut work great in this recipe. Just note that cooking times may vary when using leaner fish.
- What is Mirin? Mirin is a sweet Japanese rice wine. You can substitute a mix of dry sherry or white wine with a teaspoon of sugar, or use seasoned rice vinegar with a small amount of honey or sugar.
- Gluten-Free: Most soy sauces contain gluten, so for a gluten free option use Tamari or coconut aminos.
- Sesame Oil Substitutions: A small amount of neutral oil like avocado or light olive oil can work in a pinch, but you’ll lose the signature Asian flavor. You can always add a pinch of toasted sesame seeds to compensate.
Recipe Tips
- Mix the sauce up in a plastic squeeze bottle. This makes it super easy to add to the salmon as it cooks, and makes for super easy storage afterwards.
- Leftover sauce can be used for any kind of stir fry or fried rice, and will last in the refrigerator for up to 10 days.
- Make sure you check for pin bones in your salmon before cooking it. They can easily be removed with tweezers .
- Use an instant read digital thermometer to check if your salmon is done. Then let it rest for at least five minutes before serving.
- If you’re using a cast iron skillet, let it get really hot. It’s the key to getting that beautiful crispy skin without sticking!
Storage & Reheating
Storing Leftovers
- Refrigerator: Store leftover salmon and sauce separately in airtight containers in the fridge for up to 3 days.
- Freezer: You can freeze the cooked salmon for up to 2 months. Wrap tightly in foil or plastic wrap, then place in a freezer-safe container. The texture may change slightly upon thawing if frozen with the sauce.
- Storing the sauce: The sauce can be made ahead and stored in the fridge for up to 1 week. I like to keep it in a squeeze bottle. Be sure to shake before using.
Reheating
- Stovetop: Reheat salmon gently in a nonstick skillet over low heat with a splash of the sauce or water Cover and heat for 3–5 minutes.
- Microwave: Place salmon in a microwave-safe dish and cover loosely with a damp paper towel. Heat in 30-second intervals until warmed through. Be careful not to overheat—salmon dries out easily. I recommend adding a spoonful of sauce over the top before reheating to keep it moist.
- Turn leftover salmon into delicious salmon tacos!
Variations & Fun Twists
- Spicy Teriyaki Style: Increase the red pepper flakes and/or add a teaspoon of sriracha or gochujang (Korean chili paste).
- Ginger Citrus Salmon: Replace the water with orange juice or pineapple juice for a bright, fruity flavor.
- Miso Glazed Salmon: Add 1 tablespoon miso paste to the sauce for even more umami flavor.
- Make it a Bowl! Serve the salmon over rice or soba noodles with steamed broccoli, edamame and shredded carrots. Drizzle extra sauce over everything and top with a soft-boiled egg.
Pairings
This healthy dish goes well with a nice rice pilaf, or some grilled or roasted vegetables, or both. These are some of our favorite side dishes to enjoy with this recipe.
