Ingredients for Pan Seared Salmon With A Tangy Thai Sauce
- Salmon Fillets
- Canola Oil
- Rice Vinegar
- 2 tablespoons honey
- Garlic Cloves
- Chili
- 1/4 cup fish sauce
- Soy Sauce
- 1 tablespoon lemongrass paste
- Fresh Coriander
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How to Make Pan Seared Salmon With A Tangy Thai Sauce
- Pat salmon fillets (about 6 oz each) dry with paper towels and season generously with salt and pepper.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Place salmon fillets skin-side down in the hot skillet and sear for 4-5 minutes, until the skin is crispy and golden brown.
- Flip the salmon and cook for another 3-4 minutes, or until cooked through to your desired doneness. Internal temperature should reach 145°F (63°C).
- While the salmon cooks, prepare the sauce: In a small saucepan, combine 1/4 cup fish sauce, 2 tablespoons honey, 2 tablespoons lime juice, 1 tablespoon lemongrass paste, 1 minced red chili (optional), and 1/4 cup water.
- Bring the sauce to a simmer over medium heat, stirring occasionally, until slightly thickened (about 5 minutes).
- Remove the salmon from the skillet and let it rest for 2 minutes before serving.
- Spoon the tangy Thai sauce generously over the salmon fillets and garnish with fresh cilantro or lime wedges (optional).
- Serve immediately with your favorite sides, such as rice, quinoa, or steamed vegetables.
Nutrition Information (Approximate per serving)
Sodium
45 g
Sugar
71g
Fat
14g
Carbs
6g
