Ginger-Spiced Salmon Steaks

Recipe:

Ingredient Notes:

• Salmon. Feel free to use steaks from any salmon variety you prefer, such as sockeye, coho, chum, or pink. Aim for individual steaks around 200g (7 oz), including skin and bone.
  • Substitution. If salmon isn’t available, firm white fish like cod, pollock, or sea bass makes a good alternative.
• Ginger. Fresh ginger is essential for this recipe; dried ginger won’t achieve the same flavor.
• Onions. Standard yellow onions work perfectly. For a touch of color, you can use red onions instead.
• Teriyaki sauce. I’m using store-bought teriyaki sauce for convenience. If you can’t find it, consider making your own with my trusted recipe.
• Herbs. Parsley is a versatile and neutral choice here. For a different flavor profile, try mixing it with or substituting it for green onions and cilantro. Just be aware that these will alter the dish’s overall taste.

Let’s start cooking!

Finely chop the onion, ginger, and parsley. Heat 1 tablespoon of vegetable oil in a frying pan over medium heat. Add the onion and ginger. Cook, stirring frequently, until soft, about 5 to 7 minutes.

Pour in the teriyaki sauce and simmer for 2 minutes. Add the parsley, stir, and remove from the heat.

Heat a grill pan over medium heat. Add 1 tablespoon of vegetable oil and spread it evenly.

Season the salmon with salt and pepper, then fry it on both sides until cooked through, about 4-5 minutes per side.

Remove the fish from the pan and arrange it on plates. Drizzle the sauce over the fish and serve.

Enjoy!

This Ginger-Spiced Salmon Steaks recipe was checked, prepared and approved by Chef Tatyana Nazaruk - author of FlavorIt.com.
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