by Sonali aka the Foodie Physician
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Sonali aka the Foodie Physician's Notes:
Expand1/4 cup low sodium soy sauce Ask a question about this ingredient
3 tablespoons honey Ask a question about this ingredient
1 teaspoon Dijon mustard Ask a question about this ingredient
1/2 teaspoon grated ginger Ask a question about this ingredient
1/4 teaspoon Sriracha hot chili sauce or other hot sauce Ask a question about this ingredient
2 teaspoons canola oil Ask a question about this ingredient
4 (6 oz) salmon fillets Ask a question about this ingredient
Kosher salt and black pepper Ask a question about this ingredient
Sliced scallions for garnish (optional) Ask a question about this ingredient
Preheat oven to 400 degrees F.
Ask a question about this stepWhisk the soy sauce, honey, mustard, ginger and Sriracha together in a bowl.
Ask a question about this stepHeat 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.
Ask a question about this stepPour 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.
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