You can’t go wrong here with this simple island style Pan Seared Salmon with Sweet and Sour Sauce! It’s quick and easy and perfectly delicious! Serve it with rice and a side of sauteed peppers, onions and fresh pineapple and you’ve got a meal people won’t forget.
I’m loving skillet salmon lately. That crispy crust you get on the exterior of the salmon is just dreamy, not to mention it’s one of the quickest ways to cook salmon. I actually made this salmon last week and I’m making it again tonight for dinner because we all loved it so much! Winner winner salmon dinner. I love how easy it is, and don’t even get me started on that sweet and sour sauce! It has the perfect balance of sweet and tart, it’s the perfect consistency and it highlights the salmon perfectly. And bonus you can also use this sauce recipe for grilled chicken or coated and fried chicken pieces. If you really love sauce and you want more for veggies and rice I’d recommend doubling the recipe.
It just snowed outside, for like the 50th time this winter (okay maybe 20th, I tend to exaggerate sometimes), so instead of dreading the cold I’m just sitting inside in the warmth and eating this island inspired salmon and pretending I’m somewhere tropical, and then I’ll finish it off with some hot cocoa :).
As a side note if you don’t want to buy one of those really big cans of pineapple juice because you don’t want to drink the extra, then just buy the mini cans or use the juice from a can of chunk pineapple or pineapple slices and serve the pineapple with the salmon. Or even use just a portion of a can of the frozen pineapple juice concentrate (& reconstitute the portion you use) and reserve the rest to make this again another time. Happy cooking, and of course happy eating!
- 4 (6 oz) skinless salmon fillets
- 3 1/2 tsp vegetable oi, divided
- 2 tsp finely peeled and minced ginger
- 2 tsp minced garlic
- 2 tsp cornstarch
- 1 1/2 Tbsp soy sauce
- 1/3 cup pineapple juice
- 2 Tbsp honey
- 1 1/2 Tbsp packed light brown sugar
- 3 1/2 Tbsp rice vinegar
- 1 1/2 Tbsp ketchup
- 1/4 tsp red pepper flakes, optional
- Chopped green onion or cilantro
- White sesame seeds
- Remove salmon from refrigerator and let rest at room temperature for 10 minutes. Meanwhile prepare sweet and sour sauce.
- For the sauce, in a small bowl whisk together cornstarch and soy sauce. Add in pineapple juice, honey, brown sugar, rice vinegar, ketchup and red pepper flakes. Heat 1 1/2 tsp of the oil in small saucepan over medium heat. Add ginger and garlic and saute until lightly golden brown, about 30 seconds - 1 minute. Whisk pineapple juice mixture once more then pour into saucepan. Bring mixture to a boil stirring constantly. Allow to boil, stirring constantly until thickened, 1 minute. Remove from heat, cover and set aside.
- Dab both sides of salmon dry with paper towels, season both sides with salt (use about a heaping 1/2 tsp total). Heat remaining 2 tsp oil in a (heavy) 12-inch non-stick skillet over medium-high heat. Once oil is shimmering add salmon and cook about 4 minutes on the first side until golden brown on bottom then flip and cook salmon on opposite side until salmon has cooked through, about 2 - 3 minutes longer. Plate salmon, spoon sweet and sour sauce over salmon, sprinkle with green onions or cilantro, and sprinkle with sesame seeds. Serve immediately.
- Recipe source: Cooking Classy