Braised Salmon with Soy-Ginger Sauce

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

  • Prep Time 10 min
  • Total Time 25 min
  • Servings 4

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

  • 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

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
370
(
Calories from Fat
160),
% Daily Value
Total Fat
18g
18%
(Saturated Fat
4g,
4%
Trans Fat
0g
0%
),
Cholesterol
125mg
125%;
Sodium
1480mg
1480%;
Total Carbohydrate
9g
9%
(Dietary Fiber
0g
0%
  Sugars
7g
7%
),
Protein
42g
42%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
4%;
Calcium
2%;
Iron
10%;
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 6 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.