Sweet and Spicy Pan-Seared Salmon

This easy Asian-Inspired salmon dish is a great weekday meal that comes together very quickly. The most time-consuming part is simply mixing together the ingredients for the sauce. I adapted this from an Instagram account named thatfoodiejess, together with the pan-frying technique featured on Serious Eats. Serve the finished salmon over rice, add several slices of avocado, and then eat each biteful with some nori. 

Ingredients

• 2 tablespoons neutral oil (vegetable, canola, avocado, or light olive oil)
• 2 salmon filets
• 1 tbsp oyster sauce
• 1 1/2 tbsp soy sauce
• 2 tbsp brown sugar
• 1 tsp garlic-ginger paste
• 1/2 tsp chili flakes
• 1/2 toasted sesame oil
• 1 tbsp water
• Handful chopped cilantro
• Steamed rice
• Avocado
• Nori (Japanese dried seaweed)

Instructions

1. Mix sauce ingredients together in a bowl.
2. Press salmon fillets between paper towels to dry surfaces thoroughly. Season on all sides with salt and pepper.
3. In a large stainless, cast iron, or carbon steel skillet, heat oil over medium-high heat until shimmering. Reduce heat to medium-low, then add a salmon fillet, skin side down. Press firmly in place for 10 seconds, using the back of a flexible fish spatula, to prevent the skin from buckling. Add remaining fillets one at a time, pressing each with spatula for 10 seconds, until all fillets are in the pan.
4. Cook, pressing gently with a fish spatula on the back of fillets occasionally to ensure good contact with skin, until skin releases easily from pan, about 4 minutes. If skin shows resistance when you attempt to lift a corner with spatula, allow it to continue to cook until it lifts easily. Continue to cook until salmon registers 110°F (43°C) in the very center for rare, 120°F (49°C) for medium-rare, or 130°F (54°C) for medium, 5 to 7 minutes total.
5. Using spatula and a fork, flip salmon fillets and cook on second side for 15 seconds, then transfer to a paper towel–lined plate to drain. 
6. Lower heat to low and then pour sauce into pan, and cook until sauce is reduced by half.
7. Pour thickened sauce over salmon to coat it. Serve over rice or noodles, sprinkled with chopped cilantro, and sliced avocado. 

Serves 1-2.