"Soy" Ginger Glazed Salmon Fillets
Pan seared or air fry Soy Ginger Glazed Salmon fillet recipe with 8 ingredients and ready in under 30 minutes. Easy, healthy, and so yummy!
Servings: 2 servings
Ingredients
- 14 oz salmon fillets skin on boneless, 1.5-inch at thickest, divided into 2 pieces
- 2-3 pinches coarse sea salt
- 1-2 tbsp avocado oil
For the soy ginger glaze:
- 1.5 tbsp coconut aminos
- 2.5 tbsp chicken stock or vegetable stock
- ½ tsp tapioca starch or arrowroot, ⅛ tsp xanthan gum
- 0.5 oz garlic sliced, 2 large cloves
- 0.3 oz ginger julienned or finely chopped
- 2 bulb scallion chopped and separate white and green parts
- 0.3 oz fresno or serrano red pepper seeded and sliced, 1 small pepper, optional
Instructions
To pan seared the salmon:
- Pat dry the salmon fillets and lightly season with salt.
- Preheat a nonstick 12-inch (30cm) skillet over medium-high heat until it feels quite warm to your palm when placing it near the surface. Add 1 tbsp oil. You should see the oil start shimmering.
- Place the salmon flesh side down in the pan, then immediately reduce the heat to medium. Cook, undisturbed, until golden brown, 4 to 6 minutes. The exact cook time will depend on the thickness of the fillet.
- Using a wide metal spatula or a spatula with a firm tip, carefully flip the fillets, then cover the pan and remove from the heat.
- Let stand until the thickest part of the fillets reach 120°F (49°C) or are nearly opaque when cut into, about another 5 minutes for 1-inch-thick fillets (2.5 cm) or about 8 minutes if 1.5 inches (3.8 cm) thick. Don’t lift that lid until it’s been at least 5 minutes!
To air fry the salmon:
- Paty dry the salmon fillets. Lightly season with coarse sea salt and a small amount of avocado oil (the oil keeps the fish moist in an air fryer).
- Air fryer skin side down (meaty side up) at 400°F (204°C) for 7-9 minutes. The exact time will depend on the thickness of the fish and the air fryer. In general, 7 minutes for medium-rare and 8 minute for medium.
- Transfer the salmon to a serving platter.
To make the ginger soy sauce:
- In a small bowl, combine the coconut aminos, stock, and starch.
- Preheat a skillet over medium heat until it feels warm to your palm. Add 1 tbsp oil. Add garlic, ginger, white scallion parts, and chili, if using, with a pinch of salt. Saute over medium heat until fragrant, about 10-15 seconds.
- Stir the sauce again before adding it to the pan. Keep stirring and the sauce should thicken in about 10 seconds. Turn off the heat.
To serve:
- Pour the sauce over the fillets. Serve hot or warm.
Notes
What kind of salmon to cook in an air fryer?
I recommend using Atlantic salmon because the fish is meatier and has more fat content so that the fish is less likely to be dry from cooking in a fryer.
Nutrition
Serving: 1serving | Calories: 376kcal | Carbohydrates: 6g | Protein: 40g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Cholesterol: 109mg | Sodium: 685mg | Potassium: 1051mg | Fiber: 1g | Sugar: 1g | Vitamin A: 130IU | Vitamin C: 9mg | Calcium: 40mg | Iron: 2mg
