Learn how to make flaky, buttery sautéed salmon with a crispy golden crust using a handful of seasonings, fresh ginger, and a dash of soy sauce. It’s delicate yet ultra-flavorful and comes together in minutes!
Cut the salmon filet into 1-inch cubes. Pat them dry with a paper towel.
In a bowl, combine all the ingredients except for the salmon. Add the salmon and gently mix until coated.
Add oil to a large skillet and place over medium-high heat. Sauté the salmon for 2-3 minutes on each side or until golden brown.
Serve immediately.
Notes
TO STORE. Leftovers can be stored in an airtight container in the fridge for up to 3-4 days.TO FREEZE. Allow the leftover pan salmon to cool completely, then transfer it to a freezer-safe container and freeze for up to 3 months. Let the leftovers thaw overnight in the fridge before reheating.TO REHEAT. Place the cooked salmon on a skillet with oil and heat at medium heat for several minutes, flipping periodically until it’s reheated. You can also microwave the salmon for 30-40 seconds, though I’ve found this tends to dry out the salmon.