Pan Seared Salmon with Tare Sauce
Elevate your dinner table with this **Pan Seared Salmon with Tare Sauce**, a dish that perfectly balances crispy, golden salmon skin with a rich, homemade Japanese-inspired glaze. The tare sauce, made with soy sauce, mirin, sake, brown sugar, garlic, and ginger, creates a sweet-savory coating that complements the flaky, tender salmon beautifully. This recipe showcases the art of achieving perfectly seared salmon with a caramelized crust and serves it drizzled in warm, umami-packed sauce. Garnished with sesame seeds and green onions for a touch of texture and freshness, this dish pairs wonderfully with steamed rice or sautéed vegetables for a complete meal. Ready in just 35 minutes, it's an easy yet elegant option that's sure to impress!
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Recipe Information
Ingredients
- 4 pieces salmon fillets (skin-on)
- 75 ml soy sauce
- 50 ml mirin
- 50 ml sake
- 2 tablespoons brown sugar
- 2 cloves garlic
- 1 teaspoon ginger
- 2 tablespoons vegetable oil
- 1 tablespoon sesame seeds (optional, for garnish)
- 2 stalks green onions (optional, for garnish)
Instructions
Prepare the tare sauce: Mince the garlic cloves and grate the fresh ginger. In a small saucepan, combine soy sauce, mirin, sake, brown sugar, minced garlic, and grated ginger. Heat over medium heat until the sugar is dissolved, then lower the heat and simmer for 5-7 minutes until slightly thickened. Remove from heat and set aside.
Pat the salmon fillets dry with paper towels and season lightly with salt and pepper on both sides.
Heat a large skillet over medium-high heat and add 2 tablespoons of vegetable oil. Once the oil is shimmering, carefully place the salmon fillets skin-side down in the skillet.
Sear the salmon for 3-4 minutes on the skin side, pressing gently with a spatula to ensure even contact with the pan for a crispy skin.
Flip the salmon fillets and cook on the other side for another 2-3 minutes, or until the fish is just cooked through and flakes easily with a fork. Remove the salmon from the skillet and set aside.
Using the same skillet, pour the tare sauce into the pan and heat it gently for 1-2 minutes, stirring to pick up any browned bits left behind by the salmon.
Plate the salmon fillets on a serving dish and spoon the warm tare sauce over each piece.
Garnish with sesame seeds and finely sliced green onions, if desired. Serve immediately with steamed rice and vegetables or a side of your choice.
Nutrition Facts
Calories |
1434 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.1 g | 107% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 252 mg | 84% | |
| Sodium | 3173 mg | 138% | |
| Total Carbohydrate | 57.7 g | 21% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 46.0 g | ||
| Protein | 98.2 g | 196% | |
| Vitamin D | 52.6 mcg | 263% | |
| Calcium | 209 mg | 16% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 2026 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
