Thai-Flavored, Pan-Fried Salmon
Pan-fried salmon fillets are enhanced with a tangy Thai lemongrass-honey sauce, creating a flavorful and healthy meal.
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Instructions
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Combine all marinade ingredients in a saucepan over medium-high heat, stirring until it boils.
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Reduce heat to medium and simmer, uncovered, for 10 minutes until the sauce thickens.
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Cool the thickened sauce in the refrigerator or freezer for 5 minutes.
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Place salmon fillets in a baking pan. Once the sauce is warm, coat each fillet with 1 tablespoon, then flip and repeat, reserving the remaining sauce.
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Marinate the salmon in the refrigerator for 10 minutes.
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Heat a frying pan or wok over medium-high heat for at least 1 minute, then add 1 to 2 tablespoons of oil, distributing it evenly.
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Add the marinated salmon fillets to the hot pan. Fry for at least 2 minutes undisturbed before turning.
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Cover the pan and continue frying each side for a total of 3 to 5 minutes, until the salmon is opaque and flakes easily.
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Serve the salmon with the reheated reserved sauce spooned over each fillet, and sprinkle with sesame seeds if desired.