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Pan-seared coho salmon finished in a sticky honey, soy and ginger glaze. A 20-minute dinner the whole family will eat.
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Coho is milder than sockeye, which makes it a great salmon for kids and for anyone who says they don't love fish. A sweet and savoury glaze turns it into a quick, crowd-pleasing dinner.
Serves: 4 | Prep: 5 minutes | Cook: 12 minutes
Ingredients
- 1.5 lb Farmed Coho Salmon Fillet, thawed and cut into 4 pieces
- 1 tbsp neutral oil
- Salt and black pepper
- 3 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 clove garlic, minced
- 1 tsp fresh ginger, grated
- 1 tsp toasted sesame oil
- Sesame seeds and sliced green onion, to serve
Method
- Whisk the soy sauce, honey, rice vinegar, garlic, ginger and sesame oil in a small bowl.
- Pat the salmon dry and season lightly with salt and pepper.
- Heat the oil in a large non-stick pan over medium-high heat. Place the salmon flesh side down and sear for 3 to 4 minutes until golden.
- Flip the salmon, turn the heat to medium, and cook 3 to 4 minutes more.
- Pour the sauce into the pan and let it bubble for 1 to 2 minutes, spooning it over the salmon until it thickens into a glossy glaze and the fish reaches 70°C (158°F).
- Sprinkle with sesame seeds and green onion. Serve with rice and steamed greens.
Tips
- Honey can scorch, so lower the heat if the glaze darkens too quickly.
- Also great with Wild Sockeye or Farmed King Salmon Portions.
Safe to eat: Health Canada recommends cooking fish to 70°C (158°F), checked at the thickest part.
Shop: Farmed Coho Salmon Fillets · Farmed King Salmon Portions
