Looking for a quick and tasty salmon dish? This Easy 30-minute Sesame Ginger Salmon is the perfect option for when you want a fancy, flavorful meal, but you do not have the time!
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Something Smells Fishy…
Salmon is one of my favorite types of fish. Although it has a distinctive taste, it is versatile and can adapt to any flavor or marinade that you desire. Most of the time when I think about making salmon, I pair it with Asian-inspired ingredients. The marinade usually consists of soy sauce, ginger and tahini. Each time I make this type of salmon, the recipe changes. I always wing it, and the flavors always turn out different. I figured it was time to settle down and agree on the best combination of ingredients that I have found. This is it!
Fish is super easy to cook, especially in a frying pan. As shown with this recipe, salmon can be seared in as little as eight minutes*. The thinner the fish, the quicker it is done. With that said, my preferred method of cooking fish is to bake it. Baking the fish is hands off, less oily, and you can often cook the veggies right on the same pan! Even though baking is my preferred method, the charred flavor of the soy sauce and ginger in this recipe is something that you lose if you bake the fish. You don’t want to lose that!
Another thing that I love about salmon is that it pairs well with most sides. My go-to combination when creating an Asian-themed salmon dish is pairing it with a green veggie and rice. For this recipe, the sauce pairs perfectly with fresh, green asparagus, so that is what I did! If you do not have an Air Fryer, you need to get one. It makes cooking asparagus life-changing. They are done in twelve minutes and there is no oil required, making them much healthier. I personally think air-frying the asparagus also makes them tastier! If you do have an Air-Fryer, you must try it.
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Easy 30-minute Sesame Ginger Salmon
Ingredients
- 3/4 c soy sauce or coconut aminos
- 1/3 c apple cider vinegar
- 4 Tbs sesame oil
- 2 Tbs ground ginger
- 1 Tbs garlic powder
- 1 Tbs rice vinegar
- 2 Tbs maple syrup
- 1 Tbs sesame seeds
- 12 oz salmon boneless, skinless
- 5 Tbs almond flour
- 3 Tbs tahini
Optional Toppings
- scallions
- sesame seeds
Instructions
- In a bowl or pan large enough to fit the salmon, mix the soy sauce, apple cider vinegar, sesame oil, ground ginger, garlic powder, rice vinegar, maple syrup, and sesame seeds
- Once mixed, rinse, dry, and toss the salmon in the marinade, coating all sides
- Place the container in the fridge and allow the salmon to marinade for 15 minutes
- After, heat a frying pan on medium-high heat for 2 minutes
- Without coating the pan, remove the salmon from the marinade and place in the heated pan
- Sear the salmon on the first side for 2 minutes
- Flip the salmon and sear for 1 minute on the second side
- After 1 minute, cover the pan and allow the salmon to cook for another minute on that side
- Remove the lid and flip the salmon, rolling it around in the juices as you flip it
- Reduce the heat to low and cook for another minute
- Flip salmon for the last time, remove the pan from heat, and allow to sit in pan for 1 final minute
- While the salmon is "cooking" on the side, heat a small sauce pan for 2 minutes on medium heat
- Take the remaining sauce marinade and pour it into the heated sauce pan
- Take the almond flour and dissolve it into 1/4 cup of water
- Add the almond flour slurry to the sauce pan when it has begun to simmer
- Mix well and allow the sauce to simmer for 2 minutes
- Increase the heat to medium-high and add tahini
- Allow to bubble and boil for 2 minutes, stirring occasionally to ensure sauce thickens
- Remove sauce from heat and serve over salmon
Notes
Nutrition
All images and text ©Alexis Stambaugh for Passport Flavor™
I'm a 20-something foodie with a passion for travel. As a self taught chef, I believe food is what brings us together. When I'm not in my kitchen creating recipes, I love connecting with people as I experience cuisines from other cultures. Come join me on my culinary and travel adventures!