I wanted to try out a different sauce for my usual pan-fried salmon. Honey, garlic, soya sauce and lemon juice sound like a gfreat combination of flavours. I was happy with the result – crispy skinned salmon with a sweetish and savoury sauce – the sauce is indeed delicious. I will definitely keep this sauce for future use. Could have also added 1/2 teaspoon of belachan chilli. That would have made this a perfect dish!.
- 500 gm salmon fillet (preferably with skin on) – marinate with:
- Dash of salt
- Dash of black pepper
- A couple drops of oil
- 1 tbsp cornflour
- 1 tbsp soya sauce
- 2 tbsp honey
- 1 tbsp lemon juice
- 2 cloves of garlic (minced)
- 1 tbsp of oil
- 1/2 cup of water
- A handful of toasted sesame seeds
1. Wash salmon and pat dry.
2. Sprinkle salt, black pepper, oil and cornflour over fish. Brush evenly and marinate fish for 10 to 15 mins.
3. Heat 1 tbsp of oil. Place fish skin up on the hot oil and fry for 3-4 mins till golden.
4. Flip fish over and fry the skin side for 3-4 mins till golden.
5. Flip fish over and pour the sauce and minced garlic into the pan and let the fish simmer in the sauce for a minute or two. Let the sauce caramelise a little.
6. Remove fish to a serving plate.
7. Add water to the sauce and bring it to the boil. Let sauce thicken and scoop some over the fish.
8. Sprinkle toasted sesame seeds on top.
9. Pour remaining sauce over the fish and serve immediately.