Ingredients
Scale
- 1 pound skinless salmon fillets cut into 1-inch pieces
- ½ teaspoon salt divided
- ¼ teaspoon black pepper
- 2 tablespoons soy sauce
- 3 tablespoons honey
- 1 large orange juiced and zested, about ½ cup of juice and 1 teaspoon of zest
- 1 teaspoon minced fresh ginger
- 1 teaspoon toasted sesame oil
- 2 teaspoons vegetable oil divided
- 2 cloves garlic minced
- 1 tablespoon sesame seeds optional
- cooked rice for serving
Instructions
- Pat the salmon dry, then season with ¼ teaspoon salt and pepper.
- In a medium bowl, mix soy sauce, honey, orange zest, orange juice, ginger, and sesame oil. Add the salmon, toss gently, and marinate for 10 minutes.
- Heat 1 teaspoon of vegetable oil in a large nonstick skillet over medium-high heat. Add garlic and cook for 30 seconds until fragrant.
- Use a slotted spoon to remove the salmon from the marinade (keeping the marinade) and add it to the skillet in a single layer. Cook for 2 minutes without stirring until lightly browned, then flip and cook another 2 minutes until just cooked through. Set aside on a plate.
- Pour the reserved marinade into the skillet, lower the heat to medium, and simmer for 3 to 4 minutes, stirring gently until the sauce thickens and becomes glossy. Return the salmon to the sauce and stir to coat.
- Serve sprinkled with sesame seeds over cooked rice.
Notes
For extra flavor, try adding sliced green onions on top before serving.
Ensure the salmon is cooked through but remains tender for the best texture.
You can substitute the rice with quinoa or cauliflower rice for a healthier option.
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Category: Entrees
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 50mg