Braised Salmon with Soy-Ginger Sauce

Looking for a classic seafood dinner? Enjoy this salmon recipe made with soy sauce in 25 minutes.

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Prep Time 10 min
Total Time 25 min
Servings 4

Ingredients

Salmon

2: tablespoons olive oil

4: salmon steaks, about 3/4 inch thick (2 lb)

Sauce

1/4: cup plus 2 tablespoons soy sauce

1/4: cup mirin (sweet rice wine) or apple juice

2: tablespoons lime juice

2: tablespoons water

1: tablespoon honey

1: tablespoon grated gingerroot

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Directions

1 In 10-inch skillet (preferably nonstick), heat oil over medium-high heat until shimmering and hot. Add salmon and cook 3 minutes or until brown on one side. Flip and brown other side, about 3 minutes longer.
2 In small bowl, mix all sauce ingredients. Add mixture to skillet. Reduce heat to medium-low.
3 Cover and cook 8 to 12 minutes or until salmon flakes easily with fork. Place salmon on serving plates and drizzle with sauce.

EXPERT TIPS

Expert Tips

Why it Works: Flaky Fish Would you ever confuse a salmon steak for a porterhouse or pork chop? While vastly different in color and flavor, the texture alone sets fish apart from other meats. This difference has much to do with where the animals live and how they use their muscles. Land animals, like chickens and pigs, spend most of their time moving fairly slowly. Their muscles are grouped in long, thin bundles; when cooked, you need a knife to cut through the muscle. Fish, on the other hand, need quick movement in the water in order to swim. Their muscles are short and round; when cooked, their muscles separate and become flaky.

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