Best 6 Pan Seared Salmon With A Tangy Thai Sauce Recipes

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Indulge in a symphony of flavors with our Pan-Seared Salmon with a Tangy Thai Sauce recipe. This delectable dish tantalizes taste buds with its perfectly cooked salmon fillet, enveloped in a vibrant and tangy sauce inspired by the vibrant cuisine of Thailand. Experience a harmonious blend of sweet, sour, and spicy notes, complemented by the aromatic freshness of lemongrass and ginger. Our recipe guide takes you through each step, ensuring you achieve a succulent and flavorful salmon dish that will transport you to the bustling streets of Bangkok.

Additionally, find culinary inspiration in our collection of diverse recipes, ranging from classic comfort food to innovative fusion dishes. Discover the art of crafting tender and juicy chicken breasts with our foolproof Pan-Seared Chicken recipe. Elevate your pasta game with our mouthwatering Creamy Pesto Pasta, a symphony of flavors that will delight your senses. For a vegetarian delight, try our hearty and flavorful Mushroom and Spinach Stuffed Shells, a perfect balance of textures and tastes.

Check out the recipes below so you can choose the best recipe for yourself!

BROILED SALMON WITH THAI SWEET CHILI GLAZE



Broiled Salmon with Thai Sweet Chili Glaze image

Marinated in sweet chili sauce, soy sauce, and ginger, this broiled salmon makes a lovely weeknight dinner.

Provided by Jennifer Segal, inspired by Bon Appétit

Categories     Dinner

Time 30m

Yield 4

Number Of Ingredients 5

1½ pounds (or four 6-ounce pieces) salmon, skin on or off
6 tablespoons Thai Sweet Chili Sauce (best quality, such as Mae Ploy or Thai Kitchen)
3 tablespoons soy sauce (use gluten-free if needed)
1 tablespoon peeled and finely grated fresh ginger
2 scallions, green parts only, finely sliced

Steps:

  • Set the oven rack 5-6 inches from the top and preheat the broiler.
  • Make the marinade by combining the sweet chili sauce, soy sauce and ginger in a shallow baking dish. Spoon ¼ cup of the marinade into a small dish and set aside (this will be the sauce for the cooked fish). Add the salmon fillets, skin side up, to the remaining marinade and marinate for 1 hour in refrigerator.
  • Line a rimmed baking sheet with aluminum foil and spray with nonstick cooking spray. Transfer the salmon fillets to the prepared baking sheet, skin side down, and drizzle a bit of the marinade over top. Go easy -- you don't want it to pool too much on the baking sheet because it will burn in the oven. Broil the salmon for 6-10 minutes, or until browned in spots and almost opaque in the center. Transfer the salmon to a serving platter and pour the reserved sauce over top. Garnish with scallions and serve.

Nutrition Facts : Calories 391, Fat 23g, Carbohydrate 7g, Protein 37g, SaturatedFat 5g, Sugar 3g, Fiber 2g, Sodium 1108mg, Cholesterol 94mg

PAN-SEARED SALMON WITH SOY MUSTARD GLAZE



Pan-Seared Salmon with Soy Mustard Glaze image

Tangy and sweet, the glaze makes this easy but elegant seared salmon dish.

Provided by Jennifer Segal (Soy Mustard Glaze adapted from Cook's Illustrated)

Categories     Dinner

Time 15m

Yield 6

Number Of Ingredients 11

¼ cup plus 2 tablespoons dark brown sugar
¼ cup soy sauce (use gluten-free if needed)
¼ cup mirin (Japanese sweet rice wine)
2 tablespoons sherry vinegar
2 tablespoons whole grain mustard, best quality such as Maille
2 tablespoons water
2 teaspoons cornstarch
¼ teaspoon red pepper flakes
Six 5-6 oz fillets center-cut salmon, skinned
½ teaspoon kosher salt
2 tablespoons vegetable oil, for cooking

Steps:

  • Whisk together all of the ingredients for the glaze in a small saucepan. (Be sure to do this off the heat, as cornstarch won't dissolve in hot liquid.) Bring to a boil over high heat, then reduce to low and simmer until thickened, about 1 minute. Cover to keep warm and set aside.
  • Heat the oil in a large nonstick skillet over medium-high heat. Season the salmon fillets with kosher salt. When the oil starts to shimmer, place the salmon, skin-side up, in the pan. Cook until golden brown on the first side, about 4 minutes. Turn the fish over with a spatula, then reduce the heat to medium and cook until the fillets feel firm to the touch, 3-4 minutes more. (If all of the fillets won't fit in the pan, cook the fish in two batches.)
  • Transfer the salmon fillets to plates or a platter and spoon the glaze generously over top. Serve immediately.

Nutrition Facts : Calories 426, Fat 26 g, Carbohydrate 11 g, Protein 33 g, SaturatedFat 5 g, Sugar 9 g, Fiber 0 g, Sodium 734 mg, Cholesterol 86 mg

PAN-SEARED SALMON WITH A TANGY THAI SAUCE



Pan-Seared Salmon With a Tangy Thai Sauce image

This salmon recipe is melt-in-your-mouth delicious! Fillets or steaks of marinated salmon are pan-fried, searing in the flavors and omega-3 goodness of the fish. The salmon is then served with a tangy Thai lemongrass-honey sauce that marries perfectly with salmon's natural flavors.

Provided by CaliforniaJan

Categories     Thai

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

4 salmon fillets (or two larger fillets, enough for 4)
1 -3 tablespoon canola oil (for frying, or other vegetable oil)
1/2 cup rice vinegar
1/4 cup honey
4 garlic cloves, minced
1 fresh red chili, minced or 1/2 teaspoon cayenne pepper
1 tablespoon fish sauce
1 tablespoon soy sauce
1 tablespoon soy sauce
1 tablespoon minced lemongrass
handful fresh coriander or flat leaf parsley

Steps:

  • To make the marinade/sauce, place all marinade ingredients together in a saucepan over medium-high heat. Stir as you bring the sauce to a boil.
  • Reduce heat to medium and allow to simmer for 10 minutes, uncovered. The sauce will gradually thicken (the smell of the vinegar is rather pungent as it cooks). When marinade/sauce has thickened, place in the refrigerator or freezer to cool for 5 minutes.
  • Place salmon fillets in a flat-bottomed pan or casserole dish (so that fillets aren't piled on top of each other). When the sauce/marinade has cooled (warm instead of hot), spoon 2 tablespoons over each fillet, 1 per side, slathering it over the flesh (reserve the remaining sauce for later). Marinate in the refrigerator 10 minutes or up to 24 hours.
  • Place a frying pan or wok on medium-high heat, allowing it to warm up for at least 1 minute before adding the oil (this will help prevent the fish from sticking).
  • When pan is hot, add 1-2 tablespoons oil, lifting and turning the pan to distribute evenly. Now place fillets in the pan.
  • Allow salmon to fry at least 2 minutes undisturbed before turning. If you turn the fish too soon, it will stick. Instead, allow it to "sear", and it will come freely away from the bottom of the pan.
  • Fry the fish 3-5 minutes per side, depending on the thickness of the fish. Salmon is done when inner flesh is no longer transparent. For faster cooking, cover fish while it's frying.
  • To serve: arrange on a serving platter or plates. Spoon a little of the sauce over each fillet. Place the rest in a side dish and serve as a dipping sauce (it can be re-heated or served at room temperature).

PAN-SEARED CRISPY SALMON



Pan-Seared Crispy Salmon image

Provided by Food Network

Number Of Ingredients 9

4 6-ounce salmon filets, with skin
Kosher salt
3 tbsp olive oil
1 tsp minced garlic
2 tbsp diced shallot
1 large leek, white part only, washed well and diced
1-1/2 cups shelled fresh cannellini beans, cooked
2 cups white wine
1 tsp unsalted butter

Steps:

  • 1. Season the fish on both sides with salt and pepper. Heat 3 tablespoons of the olive oil in a saute pan. Place the salmon, skin-side down, in the pan and cook (without moving the fish) until the skin is crispy, about 4 to 5 minutes. Reduce the heat, turn the salmon, and continue to cook for another 3 to 4 minutes.
  • 2. Meanwhile, heat the remaining tablespoon oil in another saute pan over medium heat. Add the garlic, shallots, and leek; saute for 3 to 5 minutes until the leak begins to soften.
  • 3. Add the cannellini beans and the wine; bring to a gentle simmer. Add the butter. Season to taste with salt and pepper.

SEARED SALMON WITH THAI VEGETABLES



Seared Salmon with Thai Vegetables image

Categories     Fish     Ginger     Rice     Vegetable     Sauté     Coconut     Salmon     Spice     Spring     Healthy     Sesame     Soy Sauce     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 23

Salmon
1 teaspoon chili powder
1 teaspoon curry powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon mustard powder
1 teaspoon salt
1 teaspoon sugar
4 6- to 7-ounce salmon fillets with skin
Dressing
6 tablespoons rice vinegar
3 tablespoons soy sauce
2 tablespoons oriental sesame oil
2 tablespoons chopped fresh cilantro
1 tablespoon finely chopped peeled fresh ginger
1 teaspoon sugar
Rice
1 tablespoon butter
1 cup basmati rice
1 cup water
2/3 cup canned unsweetened coconut milk
2 tablespoons vegetable oil
Thai Vegetables

Steps:

  • For salmon:
  • Mix first 7 ingredients in small bowl to blend. Place salmon fillets, skin side down, on rimmed baking sheet. Sprinkle 1 1/2 teaspoons spice mixture over each fillet. Cover with plastic and refrigerate at least 3 hours or overnight.
  • For dressing:
  • Whisk vinegar and next 5 ingredients in small bowl to blend. for rice: Melt butter in heavy large saucepan over medium heat. Add rice and sauté until rice begins to turn opaque, about 2 minutes. Stir in 1 cup water and coconut milk and bring to boil. Cover and reduce heat to low; cook until rice is cooked through and liquid is absorbed, about 18 minutes. Season to taste with salt and pepper.
  • Meanwhile, heat vegetable oil in heavy large skillet over medium-high heat. Add salmon fillets, flesh side down, to skillet. Sear until brown and crisp, about 3 minutes. Turn fillets over and sear skin side until salmon is just cooked through, about 3 minutes.
  • Spoon rice onto plates, dividing equally. Top each serving with seared salmon fillet, then Thai Vegetables. Drizzle dressing around and serve immediately, passing extra dressing separately.

SPICY PAN-SEARED SALMON



Spicy Pan-Seared Salmon image

I made this salmon to accompany "Zataran's Black Beans and Rice". It was a quick and easy fix for a busy workday dinner. The salmon turns out juicy on the inside, crispy and brown on the outside and spicy from the combination of seasonings. If you desire to tone it down a notch, cut the amount of cayenne pepper in half. I served each filet atop one serving of "Black Beans and Rice".

Provided by MarthaStewartWanabe

Categories     Very Low Carbs

Time 20m

Yield 2 serving(s)

Number Of Ingredients 8

2 salmon fillets, skin removed
2 tablespoons olive oil
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon cayenne pepper, ground
1/4 teaspoon sweet paprika, ground
1/4 teaspoon black pepper, freshly ground
1/4 teaspoon salt

Steps:

  • Drizzle olive oil into a medium skillet over medium-high heat.
  • In a small bowl, combine spices. Season all sides of salmon filets. Add to skillet when oil is glistening hot.
  • Cook for 5-7 minutes on each side or until a crispy, thin brown outside layer forms and fish flakes easily when fork-tested. Do not over-cook, or salmon will be tough.

Tips:

  • Choose the right salmon fillet. Look for a fillet that is about 1 inch thick and has a deep pink color. Avoid fillets that are thin or have white streaks, as these will be less flavorful and more likely to overcook.
  • Season the salmon liberally. Salt and pepper are the basics, but you can also add other seasonings like garlic powder, onion powder, or paprika.
  • Sear the salmon over high heat. This will create a nice crust on the outside of the fish while keeping the inside moist and flaky.
  • Reduce the heat and cook the salmon gently. Once the salmon is seared, reduce the heat to medium-low and continue to cook the fish until it is cooked through. This should take about 5-7 minutes per side.
  • Make the tangy Thai sauce while the salmon is cooking. This sauce is made with a combination of soy sauce, rice vinegar, brown sugar, ginger, and garlic. It is sweet, sour, and savory, and it pairs perfectly with the salmon.
  • Serve the salmon with the tangy Thai sauce and your favorite sides. Rice, roasted vegetables, or a salad are all good options.

Conclusion:

Pan-seared salmon with a tangy Thai sauce is a delicious and easy-to-make meal. The salmon is cooked perfectly and the sauce is the perfect complement. This dish is sure to please everyone at your table.

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