Imagine a dish that transforms ordinary salmon into a mouthwatering delicacy that will transport your taste buds straight to the heart of Asian cuisine. This Alaska Salmon Poached in Soy Sauce with Garlic and Ginger is not just a recipe—it's a quick, elegant culinary experience that promises restaurant-quality flavor in just 20 minutes. Whether you're a busy home cook or a passionate foodie, this recipe will revolutionize your seafood cooking game and impress even the most discerning palates.
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 4 salmon fillets
- 1/4 cup soy sauce
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon sesame oil
- Water as needed
Instructions
- Begin by preparing all your ingredients. Mince the garlic cloves and grate the fresh ginger. Set them aside in small bowls for easy access.
- In a medium bowl, combine the soy sauce, minced garlic, grated ginger, and sesame oil. Mix well until the ingredients are fully incorporated.
- In a large skillet or shallow pan, pour the soy sauce mixture and add enough water to create a poaching liquid that covers the bottom of the pan. The water should be about 1/4 inch deep. Heat the mixture over medium heat until it begins to simmer.
- While the poaching liquid is heating, season the salmon fillets lightly with salt and pepper on both sides for added flavor.
- Once the poaching liquid is simmering, carefully place the salmon fillets skin-side down in the pan. Make sure they are spaced evenly apart to allow for even cooking.
- Cover the pan with a lid and let the salmon poach for about 10-12 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
- While the salmon is poaching, prepare a serving platter or individual plates. You can garnish with additional grated ginger or sliced green onions if desired.
- Once the salmon is cooked, carefully remove the fillets from the pan using a spatula, allowing any excess sauce to drip off. Place the salmon on the prepared platter.
- Drizzle some of the remaining poaching liquid over the salmon for added flavor. Serve immediately with steamed rice or vegetables to complement the dish.
- Enjoy your Alaska Salmon Poached in Soy Sauce with Garlic and Ginger!
Tips
- Choose high-quality, fresh salmon fillets with a vibrant color and firm texture for the best results.
- Use a meat thermometer to ensure your salmon reaches the perfect 145°F internal temperature without overcooking.
- For extra flavor, toast the sesame oil briefly before adding other ingredients to enhance its nutty profile.
- If possible, use freshly grated ginger instead of pre-ground for a more intense, aromatic flavor.
- Don't overcrowd the pan—give each salmon fillet enough space to poach evenly.
- Let the salmon rest for a minute after cooking to help it retain its moisture and tenderness.
- Pair this dish with steamed jasmine rice or a light cucumber salad for a complete meal.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 2g
Protein: 34g
Fat: 12g
Saturated Fat: g
Cholesterol: 90mg
