Pan Seared Ginger Garlic Salmon


by: The Island Girl Kitchen

I serve this Pan Seared Ginger Garlic Salmon a lot when I have large dinners. This is a very easy and healthy recipe to make. The sweetness of the carrots, the soy sauce mix with the ginger and the rice vinegar is so delicious and well balanced. I promise you and your guests will love it.


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serves: 4-6

1 1/2 pounds to 2 fresh salmon skin on

1 tablespoon ginger paste

1 tablespoon garlic paste

2 tablespoons olive oil

1 tablespoons soy sauce

1 teaspoon rice vinegar

1 large shallot (Diced)

1 large carrot9 ( julienne cut)

small piece of butter

Salt and pepper

Fresh Parsley to garnish

Nutrition Facts
Pan Seared Ginger Garlic Salmon

Servings Per Recipe: 4

Amount per Serving

Calories: 480

  • Total Fat: 31.9 g
  •     Saturated Fat: 7 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 121.8 mg
  • Sodium: 1813 mg
  • Total Carbs: 8.4 g
  •     Dietary Fiber: 1.6 g
  •     Sugars: 2.8 g
  • Protein: 41.1 g

how is this calculated?

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1.  1- Pat salmon dry with paper towels then season the flesh side of the salmon with salt, ginger paste and Garlic paste.

2.  Place salmon in the refrigerator for 15 minute to 1 hour

3.  2-Preaheat oven 425

4.  3- Heat a medium ovenproof nonstick skillet over medium heat

5.  4-Add olive oil when the oil is hot, add salmon skin side down, Sear until the skin is brown and crispy

6.  6-Add shallots, carrots, first then soy sauce, and rice vinegar,

7.  Turn and transfer to oven and cook for 9 to 10 minutes until salmon is fully cooked.

8.  Remove from oven, top with butter and let it rest for 2 minutes before serving.

9.  Sprinkle chopped parsley on top

Cooks' note:
If you like your salmon rare cook it for 5 minutes only
Make sure you do not overcook the salmon, if you do the salmon will be will be very dry

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