My Hubby and I love a good piece of salmon and he takes choosing the perfect piece very seriously (it’s quite cute actually). So when we were at the market and I saw him eyeing up the perfect piece, I knew salmon was on the menu. While he usually makes the salmon for us, I wanted to give it an Asian influence so he graciously handed me the reins. This simple dish was served with Soba noodles for even more flavor. I hope you get the chance to enjoy this salmon dish sometime soon. Here is a link to my hubby’s excellent salmon too … My Hubby’s Salmon
Skillet Seared Asian Marinated Salmon
1(+) lb salmon filet Figure about 1/2 lb per person.
1 tbs olive oil
3 tbs Teriyaki Sauce
3 tbs peanut sauce
1 tbs soy sauce
2 tbs sesame oil
2 tbs fresh thyme
1 bunch scallions
Mix the Teriyaki Sauce, peanut sauce, soy sauce and sesame oil together in a bowl. In a Ziploc bag place salmon and half the marinade. Reserve the other half for after cooking. Marinate salmon for about 20 minutes to an hour.
Using a cast iron skillet, heat olive oil until it’s good and hot. Remove salmon from ziplock and discard bag. Sprinkle thyme over the top of the salmon and place salmon skin side up in the hot skillet. The hot skillet will begin searing the salmon right away.
Cook for 4 minutes and then using a metal spatula carefully turn the salmon over so it is skin side down. Cook an additional 4 to 5 minutes depending on how you like your salmon. By cooking it this way, the center will still have some medium rare spots while the less thick parts will be medium.
I cooked the Soba noodles according to the package instructions but sauteed peppers, onions and garlic to toss in at the end with the remaining marinade. Slice the scallions and top salmon for a delicious, moist and flavor filled meal. Enjoy!
8 thoughts on “Skillet Seared Asian Marinated Salmon With Soba Noodles”
Great fusion recipe!
I love the asian flare that you gave this beautiful salmon!
Thank you Julie, I love Asian flavors… and Mexican… and Italian…. and… Lol!
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I always thought the skin side should go in first but this makes a lot of sense and looks fantastic. N.
I do the skin side down when I bake, but in the hot skillet it keeps it moist.