There’s something magical about the sizzle of salmon hitting a hot pan. It’s like a symphony of smells that dance through the kitchen, even if the kitchen is a tiny apartment in downtown Chicago. This dish combines the rich, buttery flavor of salmon with a sweet and sour sauce that has just the right amount of zing—perfect for when you want something fancy without the fuss.
Steps
- Allow the salmon fillets to rest at room temperature for about 10 minutes to ensure even cooking. Meanwhile, prepare the sweet and sour sauce by whisking cornstarch and soy sauce in a small bowl.
- Incorporate pineapple juice, honey, brown sugar, rice vinegar, ketchup, and red pepper flakes into the cornstarch mixture. In a small saucepan, heat oil over medium heat and briefly sauté garlic and ginger until golden.
- Pour the pineapple juice mixture into the saucepan, bring it to a boil while stirring constantly, and let it thicken for about a minute. Once thickened, remove the sauce from heat and set it aside, covered.
- Pat both sides of the salmon dry with paper towels and sprinkle with salt. In a 12-inch non-stick skillet, heat oil over medium-high heat until shimmering, then add the salmon fillets.
- Cook the salmon for about 4 minutes on the first side until it turns golden brown, then flip and cook for an additional 2 to 3 minutes until fully cooked through.
- Serve the salmon on plates, drizzle the sweet and sour sauce over each fillet, and garnish with green onions or cilantro, and sesame seeds. Enjoy the dish immediately.
Ingredients
- Skinless salmon fillets
- Vegetable oil (approximately 2 teaspoons for cooking)
- Salt (about 1/2 teaspoon)
- Green onions or cilantro, for garnish
- Sesame seeds, for garnish
- Cornstarch
- Soy sauce
- Pineapple juice
- Honey
- Light brown sugar
- Rice vinegar
- Ketchup
- Red pepper flakes
- Fresh garlic
- Fresh ginger
Nutritional Values
Calories 1668 | Fat 68g | Saturated Fat 8g | Cholesterol 464mg | Sodium 2136mg | Potassium 4404mg | Carbohydrates 76g | Sugar 64g | Protein 136g | Vitamin A 620IU | Vitamin C 10.4mg | Calcium 136mg | Iron 7.6mg
FAQ
- Can I prepare the Sweet and Sour Sauce ahead of time?
- Yes, you can make the sweet and sour sauce in advance. It will stay fresh in the refrigerator for up to a week, making it convenient for use in other meals too.
- What is the best side dish to serve with Pan Seared Salmon?
- This sweet and sour salmon pairs well with white rice and sautéed vegetables. You can also consider adding steamed broccoli or serving it over cauliflower rice for variety.
- Any tips for achieving the best skillet salmon with sweet and sour sauce?
- To avoid buying large cans of pineapple juice, you can use mini cans or juice from canned pineapple slices. You can also use a portion of frozen pineapple juice concentrate and save the rest for future use.
- How should I store leftover salmon?
- While salmon doesn’t reheat well, you can enjoy any leftovers cold, perhaps atop a salad, with the sweet and sour sauce adding a delightful flavor.
- Why is fresh ginger recommended for the sauce?
- Fresh ginger is highly recommended for the sweet and sour sauce as it provides a more robust flavor compared to dried ginger, enhancing the overall taste of the dish.
Tips
- Allow the salmon to sit at room temperature for about 10 minutes before cooking; this ensures even cooking and helps achieve a perfect sear.
- Use fresh ginger in the sweet and sour sauce for a more robust flavor compared to dried ginger.
- If you have leftover salmon, enjoy it cold on a salad, as salmon doesn’t reheat well.
- For convenience, use mini cans of pineapple juice or juice from canned pineapple, and serve the pineapple as a side with the salmon.
Equipment
- Non-stick skillet (12-inch heavy)
- Small saucepan
- Whisk
