Prep Time
45 min
Yields
4 servings
“The bright zinginess of ginger is delicious in this marinade!” says Molly.
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ingredients
¼
cup olive oil, plus more for the skillet
3
Tbsp soy sauce
2
Tbsp sesame oil
1
Tbsp minced ginger
1
Tbsp maple syrup
1
Tbsp Chinese mustard
1
Tbsp sriracha
2
cloves garlic, minced
4
skin-on salmon fillets
1
bunch scallions, chopped, for topping
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directions
Notes
45 minutes includes marinating time
Step 1
Combine the olive oil, soy sauce, sesame oil, ginger, maple syrup, Chinese mustard, sriracha and garlic in a large bowl. Pour one-third into a small bowl and reserve. Add the salmon fillets to the large bowl. Marinate, covered, in the refrigerator for 30 minutes.
Step 2
Heat a large nonstick skillet over medium-high heat. Add a drizzle of olive oil to coat the skillet. Add the salmon skin-side down and cook until crispy, about 5 minutes. Baste the flesh side with the reserved marinade. Flip and cook until the salmon is cooked through and the flesh side is golden brown, an additional 3 to 4 minutes. Top with the scallions.