Servings: 4
Equipment
- 1 Cast Iron Skillet or large saute pan
Ingredients
- 4-6 Salmon fillets deboned + skin removed; 2.5-3 inch wide
- 2 tbsp olive oil for cooking
For the Marinade + Sauce
- 5 tbsp olive oil
- 2 tbsp dark brown sugar tightly packed
- 1 tbsp Dijon mustard
- 2 ½ tsp ginger paste
- 1½ tsp lemon zest or 2½ tbsp lemon juice
- 3 tbsp fresh parsley chopped + more to garnish
- 4 tsp fresh thyme
- 2½ tsp garlic minced
- 3 tbsp soy sauce
- pinch salt + pepper Plus more to taste when cooking
Instructions
- Trim and cut the salmon into 2.5 - 3 inch portion fillets
- For the marinade: In a large shallow dish or gallon ziploc bag, add 4-5 tbsp olive oil, brown sugar, ginger paste, lemon zest, chopped fresh parsley and thyme, minced garlic, dijon mustard, and soy sauce. Mix to combine.
- Pour half the marinade over the salmon fillets to fully coat them. Chill for 30 minutes, but up to 1 hour max. Save the rest of the marinade for your sauce later.
- For the sauce: In a small pot warm the sauce over low heat for 10-15 minutes or Microwave in a microwave-safe container for 30 sec to warm the sauce.
- In a cast iron skillet pan over medium heat, add 1-2 tbsp olive oil. Once it begins to shimmer, place 3-4 fillets and let cook undisturbed for about 5 minutes, or until the salmon is cooked halfway up the fillet (you will see as it rises up the salmon fillet - there will be a line where it's still raw). Then flip and cook the remaining 4-5 minutes or until thoroughly cooked through.
- When the fillets are cooked through, transfer to a plate and spoon on the warmed sauce over each salmon fillet then garnish with some fresh parsley.
Notes
STORAGE: Store leftovers in an airtight food container for up to 2-3 days and reheat in the microwave until warm throughout.
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