I know, another 15 minute meal with big promises – but I promise this 15 minute salmon with a quick and delicious soy lemon really will only take you 15 minutes to cook so you better get the rice cooking right now. On your marks, get set, GO 🙂
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This is the meal I turn to when I want something virtuous to eat but can’t face salad. And to be honest, a fancy salad can take longer to pull together than 15 minutes.
If we’ve had a big weekend of wining and dining and I want to start the week off right this is what I turn too.
There really isn’t much to it at all – the sauce is similar to teriyaki but without the sticky sweetness and the addition of lemon adds a nice tartness to the dish, which is what I like when I’m trying to feel all holier than thou 🙂
All you really have to do is check for bones, wipe the skin dry and fry skin side down for 4 minutes to give you a nice crisp skin. Soggy fish skin is blah and no one needs that on a plate ever.
Mind you, not everyone is partial to crispy fish skin in my house which is fine by me as I get all the omega oils to myself.
The only real prep involved is grating a small knob of ginger and measuring some pretty standard Asian ingredients into a bowl. And squeezing a lemon.
Now tell me honestly – will that take you longer than 15 minutes?
15 minute salmon with soy lemon glaze
An easy 15 minute meal with a soy lemon glaze that would be delicious with chicken or tuna too.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Ingredients
-
2
salmon fillets
skin on approx 200g / 7oz each -
2
tsp
sesame oil
Soy lemon glaze
-
1 1/2
tbsp
soy sauce -
60
ml
/ 1/4 cup sake {or sherry} -
1
tbsp
mirin -
1
tbsp
lemon juice -
1/2
tsp
grated ginger -
20
g
/ 1 1/2 oz unsalted butter
Instructions
-
Check the salmon for bones and wipe skin dry leaving it skin side up on a plate whilst you prepare the sauce.
-
Heat sesame oil over a medium-high heat in a large heavy based frying pan big enough to take the fillets without overcrowding them.
-
Gently add the fillets skin side down and cook for 4 minutes until the skin is golden. {Note 1}
-
Reduce heat to medium and turn over fish carefully, cooking for another 2-3 minutes or until almost cooked through.
-
Remove from pan, set aside and cover.
-
Pour off any excess oil from the pan. Add all the sauce ingredients into the pan, increase the heat and bring to the boil. Cook the sauce for 4-5 minutes until it’s reduced slightly and has a nice shine to it.
-
Serve sauce with salmon, steamed greens and rice.
Recipe Notes
{Note 1} This cooking time will give you translucent flesh in the middle. If that’s not your thing then cook for 6 minutes on each side and it will be cooked all the way through.
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Do you have a 15 minute meal up your sleeve? Crispy fish skin – love or loathe the stuff?
