Salmon with Soy Caramel Sauce
Published by Imagine
Editor's Note: One of the best flavor combinations of all time is mixing savory and sweet, and you get the best of both worlds with this delicious caramel salmon! Soy sauce and ginger spice up the caramel sauce, giving this salmon recipe an Asian zing. It's a perfect light dinner to enjoy any day of the week.
Total TimeUnder 30 minutes
Recipe CourseMain Course
- For the Caramel Sauce:
- 3 tablespoons soy sauce
- 5 tablespoons rice vinegar
- 2 tablespoons mirin or sweet Asian cooking wine
- 1 clove garlic, minced
- ½ teaspoon fresh ginger, grated
- Pinch ground chili
- 1 cup sugar
- For the Salmon:
- 2 tablespoons oil, for frying
- 2 skin-on salmon steaks, about 6 ounces each
- 2 tablespoons finely chopped chives, for serving
Prepare the soy caramel sauce: In a small pot, combine the soy sauce, rice vinegar, mirin, garlic, ginger and chili. Bring to a gentle boil over a medium-high heat. Remove the mixture from the heat and let it sit for a few moments to allow the flavors to meld.
In a heavy-based saucepan, heat the sugar over medium heat. Once the sugar starts to brown at the edges, drag it towards the center with a heatproof spatula. Continue cooking the sugar in this manner, dragging it gently as required, until an amber caramel forms. This will happen quickly, so keep your eyes on the sugar as it cooks. Pour in the soy sauce mixture and heat for 1 or 2 minutes, mixing gently, until the caramel melts and thick syrup forms.
Prepare the salmon: heat the oil in a non-stick frying pan over medium heat. Add the salmon steaks, skin-side down, and season with salt. Cook for about 3 minutes, and then turn over and cook for another 1 minute, until the fish darkens on the outside but isn’t fully cooked on the inside.
Turn off the heat and gradually pour the soy caramel sauce on the salmon steaks to cover them entirely. Transfer to a serving dish, garnish with chives, and serve.