Ingredients
Scale
- 1 pound skinless salmon fillets cut into 1-inch pieces
- ½ teaspoon salt divided
- ¼ teaspoon black pepper
- 2 tablespoons soy sauce
- 3 tablespoons honey
- 1 large orange juiced and zested (about ½ cup of juice and 1 teaspoon of zest)
- 1 teaspoon minced fresh ginger
- 1 teaspoon toasted sesame oil
- 2 teaspoons vegetable oil divided
- 2 cloves garlic minced
- 1 tablespoon sesame seeds optional
- cooked rice for serving
Instructions
- Pat the salmon dry and season with ¼ teaspoon salt and black pepper.
- In a medium bowl, mix soy sauce, honey, orange zest, orange juice, ginger, and sesame oil. Add the salmon, toss gently, and marinate for 10 minutes.
- Heat 1 teaspoon of vegetable oil in a nonstick skillet over medium-high heat. Sauté the garlic for 30 seconds until fragrant.
- Remove the salmon from the marinade using a slotted spoon (reserve marinade) and add to the skillet in a single layer. Cook for 2 minutes without stirring until lightly browned, then flip and cook for another 2 minutes until cooked through. Set aside on a plate.
- Pour the reserved marinade into the skillet, reduce heat to medium, and simmer for 3 to 4 minutes, stirring gently until the sauce thickens and becomes glossy. Add salmon back to the skillet and stir to coat in the sauce.
- Garnish with sesame seeds and serve the salmon over cooked rice.
Notes
For a spicier kick, add some red pepper flakes to the marinade.
Feel free to substitute brown sugar for honey if you prefer.
Serve with steamed vegetables for a complete meal.
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Category: Entrees
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 12g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 70mg