Garlic Ginger Salmon Recipe

Prep

Pat salmon fillets dry with paper towels. Season both sides lightly with kosher salt and black pepper.

Sear

Heat 2 tbs neutral oil in a large nonstick or stainless-steel skillet over medium-high heat until shimmering. Place salmon fillets skin-side down (if using skin-on). Cook without moving 3–4 minutes until the skin is crisp and the fish is cooked about two-thirds of the way up the side. Reduce heat to medium-low, flip carefully and cook 1–2 minutes more until just cooked through (internal temperature 125–130°F/52–54°C for medium-rare to medium). Transfer to a plate and tent loosely with foil while you finish the sauce and vegetables.

Make sauce

In a small bowl whisk together cornstarch and 2 tbs water until smooth. In a separate bowl combine soy sauce, rice vinegar, mirin, sesame oil, brown sugar (or honey), grated ginger, minced garlic and red pepper flakes. Stir in the cornstarch slurry. Taste and adjust: add more sugar for sweetness or a splash of rice vinegar for brightness.

Warm and thicken

In a small saucepan over medium heat, bring the sauce mixture to a gentle simmer, stirring constantly. Simmer 1–2 minutes until it slightly thickens and becomes glossy. Remove from heat and keep warm. If sauce gets too thick, whisk in up to 1 tbs water to loosen.

Finish salmon with sauce

Return the seared salmon to the skillet briefly (skin-side down or up depending on preference) and spoon warm garlic-ginger sauce over each fillet to glaze, 30–45 seconds. Remove to serving plates.

Prep vegetables

Have all vegetables washed and cut: carrots thinly sliced, cabbage shredded, broccoli and cauliflower in small florets, zucchini sliced into half-moons so they cook evenly.

Cook

Heat 1 tbs oil in a large skillet or wok over medium-high heat until shimmering. Add carrots and broccoli and stir-fry 2 minutes. Add cauliflower and cabbage and continue stirring 2 minutes. Add zucchini, season with 1/2 tsp salt and 1/4 tsp pepper, and stir-fry 1–2 more minutes until vegetables are crisp-tender (they should still have some bite). If desired, add 1–2 tbs of the reserved garlic-ginger sauce during the last minute to lightly glaze the vegetables. Remove from heat and keep warm.

Prepare 2 cups cooked starch of choice: steamed jasmine rice or cooked noodles. If using noodles, toss with a teaspoon of sesame oil to prevent sticking. Portion rice or noodles into serving bowls or plates.

Arrange up to three salad-bar toppings on the plate (shredded carrots, edamame, pickled ginger, cucumber ribbons, etc.).

Place a generous portion of rice or noodles on each plate. Mound a portion of sautéed vegetables beside it. Lay the glazed salmon fillet on top or next to the starch. Spoon any remaining garlic-ginger sauce over the salmon and a little over the vegetables if you like.

Garnish with sliced scallions, a sprinkle of sesame seeds, and lime or lemon wedges. Serve extra soy or sauce on the side. Offer salad bar toppings alongside.