Can I use frozen salmon for this recipe?

Yes, but thaw it completely in the fridge overnight and pat it extra dry, as frozen salmon releases more water during cooking.

Why did my skin stick to the pan?

The pan may not have been hot enough, or you tried to flip the salmon too early. Wait until the skin releases naturally.

Can I make the glaze ahead of time?

Absolutely — whisk the soy sauce, honey, vinegar, sesame oil, garlic, and ginger together up to 3 days ahead and refrigerate.

What can I use instead of honey?

Maple syrup or brown sugar work well as substitutes, though they'll slightly alter the flavor profile.

How do I reheat leftover glazed salmon without drying it out?

Gently reheat in a skillet over low heat with a splash of water or in a microwave at 50% power in short bursts.

Home / Recipes / japanese / Sesame-Ginger Glazed Salmon

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Sesame-Ginger Glazed Salmon

RATING

0.0/5

TASTE SCORE

8/10

Flaky, tender salmon fillets pan-seared to golden perfection and lacquered with a sticky, savory-sweet sesame-ginger glaze. The sauce balances warm ginger, nutty toasted sesame, and a gentle kick of garlic, finished with a sprinkle of sesame seeds and fresh green onions. A quick weeknight dinner that feels elegant enough for guests, ready in under 30 minutes.

PREP

10m

COOK

15m

SERVES

100 G

406 cal

SERVINGS

METHOD · 9 STEPS

prep
Pat the salmon dry and season.
Remove salmon fillets from the fridge 15 minutes before cooking. Pat completely dry with paper towels. Season the flesh side with a pinch of salt.
TIPRoom-temperature salmon cooks more evenly and prevents the center from staying raw while the outside overcooks.
mix
Whisk together the glaze.
In a small bowl, combine soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Whisk until the honey dissolves completely.
prep
Make the cornstarch slurry.
In a separate small bowl, mix cornstarch with 1 tablespoon water until smooth and lump-free.
fry · ~5 min
Sear the salmon skin-side down.
Heat oil in a large non-stick skillet over medium-high heat until shimmering. Place salmon fillets skin-side down and press gently with a spatula for 10 seconds. Cook undisturbed for 4–5 minutes until the skin is crisp and golden.
TIPDon't move the fillets once they hit the pan. Letting them sit undisturbed develops a perfectly crispy skin.
fry · ~3 min
Flip and cook the other side.
Carefully flip the fillets using tongs. Cook for another 2–3 minutes until the salmon is just opaque and flakes easily with a fork.
TIPInternal temperature should reach 125–130°F for medium, 140°F for well-done.
simmer · ~1 min
Simmer the glaze in the pan.
Reduce heat to medium-low. Pour the glaze mixture into the skillet around the salmon (not directly on top). Let it bubble gently for 1 minute.
mix · ~1 min
Stir in the slurry and thicken.
Pour the cornstarch slurry into the pan with the glaze. Stir gently and cook for another 30–60 seconds until the sauce turns glossy and coats the back of a spoon.
assemble
Coat the salmon in the glaze.
Using a spoon, baste the thickened glaze over each salmon fillet until well coated. Turn off the heat.
garnish
Garnish with sesame seeds and green onion.
Transfer salmon to plates. Drizzle any remaining glaze from the pan over the top. Sprinkle with toasted sesame seeds and sliced green onion.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the salmon very dry before searing to ensure the skin turns shatteringly crisp.
2
Wait to flip the salmon until the skin releases easily from the pan to avoid tearing.
3
For even cooking, remove the salmon from the fridge 15 minutes before you start.
4
Use low-sodium soy sauce so the glaze isn't overly salty after it reduces.
5
Don't pour the glaze directly over the salmon while it simmers — pour it around the fillets to keep the crispy skin intact.
6
Make extra glaze if you plan to serve with rice; the sauce is too good to ration.

RECIPE VARIATIONS