Honey Sesame Glazed Salmon

Wild caught Copper River salmon.  Yum!  Whenever this is on sale, I am all over it.  Salmon is a great, healthy meal, low in calories, high in Omega 3’s.  Normally, I just season the fish and pan fry it in a skillet.  Today, I mixed up a marinade to add a little different flavor profile.  This honey sesame glazed salmon is a nice change and it fried up beautifully.

I started with a side of fish that weighed about 1 1/4 pounds, then cut that into 4 portions.  I put the marinade in a glass serving bowl and then placed in the fish to cover the flesh.  Then into the refrigerator for 1 or 2 hours.  I let mine marinate for 1 1/2 hours.

Take the fish out of the marinade, then salt both sides of the fillets and pepper only the flesh side.  I pan fried these in a cast iron skillet which had about 2 teaspoons of canola oil added to it.  I let the pan get up to temperature before frying the fish.  The oil should be shimmering but not smoking, on medium high heat.  Place the fish in the hot pan, flesh side down.  I put the thicker pieces in first, since they require a little more cook time than the tail sections.  Turn the fish when half cooked through.  This would be about 1 minute per 1/4 inch thickness.  Fry on the skin side for about half the time it took to cook the flesh side.  Remove from the heat and let the fillets rest and the residual heat will finish the cooking.

Give this a try next time you cook up some healthy, tasty salmon.

Enjoy!

Honey Sesame Glazed Salmon

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Course: Seafood

Cuisine: American

Prep Time: 2 hours

Cook Time: 5 minutes

Total Time: 2 hours 5 minutes

Servings: 4 fillets

Author: Joe

Ingredients

• 2 tbsp sesame oil
• 2 tbsp soy sauce , I used Tamari
• 3 tbsp honey
• 1 tbsp grated ginger root
• 1 6 oz . can pineapple juice
• 4 tsp lime juice
• 1 to 1 1/4 lbs. salmon fillets
• salt and black pepper
• 2 tsp canola oil for frying

Instructions

• Mix the sesame oil, soy sauce, honey, ginger, pineapple juice, and lime juice in a glass or stainless steel bowl or dish.
• Add the salmon fillets to cover the flesh and refrigerate for 1 or 2 hours.
• Remove the fillets and salt both sides, and pepper only the flesh side.
• Fry in a heavy skillet on medium high heat, to which has been added 2 tsp of canola oil.
• Place the fillets into the skillet, flesh side down until half cooked through. (About 1 min. per 1/4" thickness).
• Turn and cook on skin side, (30 seconds per 1/4" thickness)
• Remove from heat, cover with tented foil 3 to 5 mins.