Pan-Fried Salmon with Asian Glaze
Prep time
Cook time
Total time
Yield: Serves 2
  • 2 tablespoons sake
  • 1 tablespoon soy sauce
  • 1 tablespoon honey
  • ½ tablespoon ginger, peeled and grated
  • ½ tablespoon lemon juice (or rice vinegar)
  • 2 salmon fillets (about 200 grams each)
  • Salt and freshly ground black pepper
  • 1 tablespoon canola oil
  • Handful of coriander, for garnish
  1. Combine the glaze ingredients in a small pot. Heat on high heat until the glaze is boiling then reduce the heat to a simmer. Simmer until the glaze thickens then turn off the heat.
  2. Rinse and pat-dry the salmon fillets thoroughly with paper towels. Cut a slit in the middle of the salmon fillet for quicker cooking, ensuring that you don't cut all the way through. Season both sides light with salt and generously with black pepper.
  3. Heat a frying pan over high heat until very hot. Add in the the oil then lay the salmon fillets, skin side down, in the frying pan. Turn the heat down to medium-high and don't touch it. Cook until the skin is crispy, about 3 minutes, then turn to the other side and cook until the salmon is cooked through, another 2 to 3 minutes.
  4. Remove the salmon fillets to a serving platter. Reheat the glaze if needed then drizzle generously over the salmon fillets. Garnise with corainder and serve hot with rice and vegetables.
Naggy Notes
- Inspired by White on Rice Couple
Recipe by Foodie Baker at