Serves 2
Directions
- 1Pat the salmon fillets dry with paper towels.
- 2Heat a skillet with a drizzle of oil.
- 3Place the salmon skin-side down in the hot skillet and cook undisturbed until the skin peels away easily from the pan.
- 4Flip the salmon and cook for a few more minutes, then remove it from the skillet and set aside.
- 5In the same skillet, add the minced garlic, honey, vinegar, lemon juice, soy sauce, and optional ginger. Stir to combine.
- 6Return the salmon to the skillet, spooning the sauce over the fish to coat it.
Ingredients
- 2 postas de salmón
- 1 whole diente de ajo, picado
- 1 cdita miel
- 2 cdas vinagre
- 1/2 whole limón, exprimido
- 3 cdas salsa de soja
- aceite (optional)
- jengibre (optional)
Equipment
skilletspatulaforkpaper towelscutting board
Tips
- If the salmon does not have skin, cook it starting on the side where the skin would have been.
- When serving, place the salmon skin-side up to keep the skin crispy and prevent it from getting soggy.
- The soy sauce provides enough salt, so no additional salt is needed.
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