Garlic Soy and Butter Salmon Fillets

Compared to teriyaki salmon, this garlic soy and butter version gives you a lighter tasting result. It doesn't mean that the seasonings can be quite plain, just not as thick and sweet. More so refreshing thanks to the help of freshly squeezed lemon, that really makes a difference.

Garlic soy and butter salmon fillets -

Ingredients (for 4 fillets)?

• 4 pieces salmon fillets
• 2 tablespoons unsalted butter
• 2 tablespoons soy sauce
• 1 tablespoon Chinese rice cooking wine
• 2 garlic cloves
• 1 string scallion
• 1 lemon

How? 

Use medium to medium large thick pieces of salmon. Simply marinate the fish with 1 tablespoon of Chinese rice cooking wine, make sure all sides have been in contact with it. Set aside while prepping other ingredients.

Destem and chop just 1 string of scallion and save the green part, which will be used as garnish in the end. Peel and chop the garlic cloves. Slice lemon into 6 wedges.

Take a non-stick pan, add in the butter and turn to medium low heat. Wait till the butter melts then add in the garlic. Continue to cook for about 30 seconds, make sure not to burn the garlic or dry out the melted butter.

Pat dry salmon fillets with kitchen towel. Transfer the fish to the pan and leave them undisturbed at first. Wait till the bottom seems to get a slightly browned color. Flip and continue to sear the other side. Make sure all sides, including the thick sides have been seared and the center just about fully cooked through. Perhaps lower the heat while doing so and try not to burn the garlic bits.

Add 2 tablespoons of soy sauce along with the juice of 2 lemon wedges. Gently mix the sauce and flip the salmon so all sides can get a nice color coating. Cook till the sauce has been reduced, perhaps switch up the heat a little bit here.

Once ready, plate and garnish with chopped scallion that we saved earlier, the green section. Also serve the fish with some lemon wedges on the side.

If you prefer juicer result instead, double the amount used for soy sauce and lemon juice. In that case, it's not necessarily to reduce all the sauce, just make sure the salmon gets a nice darker color coating then the dish will be ready to serve.

A refreshing direction as opposed to the popular teriyaki salmon. Usually I would go with brown rice since that's my main diet at home, but I think white grains, especially basmati rice works better with this lighter-tasting recipe. If you're on a diet, I think cauliflower rice works just as well. 

   

Other salmon recipes:

• Oven-baked gochujang salmon fillets
• Salmon and cabbage miso stir-fry
• Colorful roasted veggies with salmon
• Edamame and smoked salmon toast