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Author Notes: I love this recipe because it's simple and salmon is so good for you. I like to pan roast my salmon by searing it in a hot pan on both sides and then finishing the cooking in the oven. By searing it first you get a nice, golden crust and it locks in all of the juices, keeping the salmon very moist. It only takes 5-6 minutes in the oven- just enough time so that it’s barely cooked through because it will continue to cook a little more once you take it out. By using this technique, the salmon will be buttery and moist. I like to top the salmon with a ginger soy glaze that forms a lovely sweet and savory coating. For a well-rounded meal, I serve this dish with sautéed baby bok choy and brown rice. - Sonali aka the Foodie Physician
- 1/4 cup low sodium soy sauce
- 3 tablespoons honey
- 1 teaspoon Dijon mustard
- 1/2 teaspoon grated ginger
- 1/4 teaspoon Sriracha hot chili sauce or other hot sauce
- 2 teaspoons canola oil
- 4 (6 oz) salmon fillets
- Kosher salt and black pepper
- Sliced scallions for garnish (optional)
- Preheat oven to 400 degrees F.
- Whisk the soy sauce, honey, mustard, ginger and Sriracha together in a bowl.
- Heat the oil in a large oven-safe saute pan over medium high heat. When the pan is hot, season the salmon fillets with salt and pepper and add them to the pan, presentation side down. Cook 2-3 minutes without moving, until a golden crust forms. Turn the fillets over and transfer the pan to the oven. Cook 5-6 minutes until salmon is just cooked through but still slightly pink in the middle. Carefully remove the pan from the oven and transfer the salmon to a platter.
- Pour off the drippings from the pan and heat the pan on the stove over medium high heat. Add the soy sauce mixture to the pan and cook 2-3 minutes until thickened. Pour the glaze over the salmon. Garnish with scallions if desired.