- Main
- Fish
- Japanese
- Stovetop
Ingredients
For the glaze
- 3 tbsp
soy sauce
- 3 tbsp
mirin
- 1 1/2 tbsp
honey
- 1 tsp
toasted sesame oil
- 1 clove
garlic, finely grated
- 1 tsp
fresh ginger, finely grated
For the salmon and asparagus
- 4
skin-on salmon fillets (about 6 oz each), patted very dry
- 1 lb
asparagus, woody ends trimmed
- 2 tbsp
neutral oil, such as canola
1 tbsp in step 2, 1 tbsp in step 4
salt, to taste
black pepper, to taste
To finish
- 1 tbsp
toasted sesame seeds
- 2
scallions, thinly sliced
- 1
lemon, cut into wedges (optional)
- Pescatarian
- Dairy-free
Contains soy (soy sauce), wheat (soy sauce), fish (skin-on salmon fillets (about 6 oz each)) and sesame (toasted sesame oil, toasted sesame seeds).
Worked out from the ingredients.
Steps
- Step 1
Stir the soy sauce, mirin, honey, sesame oil, garlic and ginger together in a small bowl until the honey dissolves. Set it near the stove.
3 min
- 3 tbsp soy sauce
- 3 tbsp mirin
- 1 1/2 tbsp honey
- 1 tsp toasted sesame oil
- 1 clove garlic
- 1 tsp fresh ginger
- Step 2
Pat the salmon dry again with paper towels and season both sides with salt and pepper. Toss the asparagus with 1 tbsp of the oil and a pinch of salt on a plate.
5 min
- 4 skin-on salmon fillets (about 6 oz each)
- 1 lb asparagus
- 1 tbsp neutral oil, such as canola
- salt
- black pepper
- Step 3
Heat a large heavy skillet (cast iron or stainless, 12-inch) over medium-high heat until hot, about 2 minutes. Add the asparagus in a single layer and cook without stirring for 2 minutes, until charred in spots, then toss and cook 2 minutes more, until just tender with a little bite. Move to a platter and keep warm.
5 min
- 1 lb asparagus
- Step 4
Add the remaining 1 tbsp oil to the same skillet over medium-high heat. Lay the salmon in skin-side down, pressing each fillet flat with a spatula for a few seconds so the skin makes full contact. Cook undisturbed for 5 to 6 minutes, until the skin is crisp and the flesh has turned opaque most of the way up the sides.
6 min
- 4 skin-on salmon fillets (about 6 oz each)
- 1 tbsp neutral oil, such as canola
- Step 5
Flip the fillets and cook 1 to 2 minutes more, just until the thickest part is barely firm. Brush the tops generously with about half the glaze, then move the salmon to the platter with the asparagus.
2 min
- 4 skin-on salmon fillets (about 6 oz each)
- Step 6
Turn the heat to medium and pour the remaining glaze into the empty skillet. Let it bubble for 30 to 60 seconds, scraping up the browned bits, until it is syrupy enough to coat a spoon. Spoon it over the salmon and asparagus.
1 min
- Step 7
Scatter the sesame seeds and scallions over everything and serve right away, with lemon wedges if you like.
- 1 tbsp toasted sesame seeds
- 2 scallions
- 1 lemon
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026