Ginger Lemon Seared Salmon (Printable Version)

A bright, aromatic salmon dish with fresh ginger and lemon, pan-seared for vibrant flavor and health.

# Ingredient List:

→ Fish

01 - 4 skinless salmon fillets (6 oz each)

→ Marinade

02 - 1 tablespoon fresh ginger, finely grated
03 - 2 tablespoons freshly squeezed lemon juice
04 - 1 teaspoon lemon zest
05 - 2 tablespoons olive oil
06 - 1 tablespoon soy sauce (gluten-free if needed)
07 - 1 teaspoon honey
08 - 1 garlic clove, minced
09 - ½ teaspoon salt
10 - ¼ teaspoon freshly ground black pepper

→ Garnish

11 - 1 lemon, thinly sliced
12 - 2 tablespoons fresh cilantro or parsley, chopped (optional)

# How to Make It:

01 - Combine grated ginger, lemon juice, lemon zest, olive oil, soy sauce, honey, minced garlic, salt, and black pepper in a small bowl; whisk until fully blended.
02 - Pat salmon fillets dry with paper towels; arrange in a shallow dish or zip-top bag. Pour marinade over salmon, ensuring even coating, and refrigerate for 10 to 30 minutes.
03 - Place a large nonstick or cast-iron skillet over medium-high heat until hot.
04 - Remove salmon from marinade, letting excess drip off. Position fillets presentation side down in skillet. Sear without moving for 4 to 5 minutes until a golden crust forms.
05 - Flip fillets carefully, add lemon slices to the pan, and cook an additional 3 to 4 minutes until salmon flakes easily with a fork.
06 - Transfer salmon to serving plates. Spoon pan juices and lemon slices over top. Garnish with chopped cilantro or parsley if desired, and serve immediately.

# Expert Advice:

01 -
  • The ginger and lemon create this bright, clean flavor that feels fancy but comes together in under 25 minutes.
  • Its one of those rare dishes that tastes restaurant quality without any tricky techniques or hard to find ingredients.
  • The marinade does all the heavy lifting, so even if youre tired, youll still end up with something impressive.
02 -
  • Drying the salmon before marinating is the single most important step for getting a proper sear instead of steaming the fish.
  • Don't overcook it. Salmon continues cooking off the heat, so pull it just before it looks done or it will turn dry and chalky.
  • If your marinade has excess liquid pooling, shake it off before searing or the fish will steam instead of crisp up.
03 -
  • Use a fish spatula if you have one. Its thin, flexible edge slides under delicate fillets without tearing them.
  • Let the salmon come to room temperature for about 10 minutes before cooking so it sears evenly and cooks through at the same rate.
  • If you want extra caramelization, brush a tiny bit of honey on the fillets right before flipping them in the pan.

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