We found another pan roasted Salmon recipe. Salmon cooks fast which is another reason why we love it. You may have to adjust the cooking time depending on the thickness of the salmon. One day I will try it in the air fryer. I heard you can insert a cake pan and it works like a frying pan. I will keep you posted.
I always keep a small jar of fresh pre-minced garlic in the fridge. But because I am always looking for shortcuts, when a recipe calls for “grated”, I use the store-bought tube of garlic for convenience. I also bought ginger, anchovy, and sun-dried tomato paste in the tube. When I buy a jar of sesame seeds, I pre-toast them so they are always ready to go. Slicing the green part of the scallion on the diagonal makes it prettier as a garnish.
SESAME HOISIN SALMON
- 2 6-8 oz. pieces skin-on salmon fillet
- 2 scallions, whites and greens separated
- 1 clove grated garlic
- 1 TBS hoisin sauce
- 1 TBS reduced-sodium soy sauce
- 1 TBS toasted sesame oil
- 1 TBS sesame seeds, plus more for garnish, toasted
- 1 tsp honey
- 1 tsp rice wine vinegar
- 1 TBS canola oil
Finely chop white parts of scallions and place in a small bowl. slice green parts diagonally and set aside for garnish. To the bowl add the garlic, hoisin sauce, soy sauce, sesame oil, sesame seeds, honey, and vinegar. Stir to combine.
Pat salmon dry. Heat oil in a skillet on medium high. Add the salmon skin-side down, lower heat to medium and cook until the underside is browned and releases easily from the pan, 3-4 minutes. Turn off the burner, spoon some sauce over the salmon and flip the salmon skin-side up. Let cook for another 2-3 minutes.
Scoop cooked rice onto plates. Drizzle some of the sauce over rice. Place salmon on top of rice and pour the remaining sauce over salmon. Sprinkle with scallion greens and sesame seeds and serve.
