Wednesday, October 21, 2020
Home Seafood Fish Pan-seared Salmon

Pan-seared Salmon

This has become one of my favorite dishes to cook regularly.  It’s super simple yet really delicious and..easy to make! Everyone in the family loves it.  I have this Takara plum sake white wine, that I got as a gift; it has a sweet aroma similar to mirin so I thought of using it for cooking. It’s what I use to deglaze the pan and pour  over the salmon.  You may use any white wine or broth of course, whatever is on hand or readily available to you.

Pan-seared Salmon

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Servings: 4
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Ingredients (click ingredient to buy it)

  • 500 g Salmon fillet cut into 4
  • Extra-virgin olive oil
  • seasoned salt and pepper use plain salt if you don't have the seasoned variety
  • 1 teaspoon minced ginger
  • soy sauce
  • 1/4 cup white wine or broth


  • Heat about a tablespoon of EV olive oil in a pan.
  • Wash and pat dry the salmon fillet pieces. Make sure that the salmon doesn't have scales. Season well with salt and pepper.
  • Pan-fry the salmon, skin side first, cook until browned and crispy then flip to cook the other side, but do not over-cook.
  • Take the salmon out of the pan and put it on a platter; set aside. Add minced ginger to the pan, if there is barely oil left, just a little to cook the ginger. Take the pan off of the heat and add wine or broth then put it back on the stove and bring to a boil, scrape the bottom of the pan with a wooden spoon to get all those delicious bits, add a little soy sauce then let it reduced to your desired consistency, do a taste test before finally pouring it onto the cooked salmon.
  • Garnish with parsley or chopped green onions, if you have some and serve with sauteed spinach or any side that you prefer.
  • Enjoy! 🙂
Tried this recipe?Mention @AweZamLiv or tag #latestrecipesnet!

Happy Cooking! God Bless! 🙂

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