THE NOODLEBOMB KITCHEN
Citrus Shoyu Glazed Salmon
Crisp-skinned salmon with a Citrus Shoyu pan glaze and jasmine rice.
LET’S MAKE IT
Step by step
- Pat the salmon dry and season lightly with salt. Have cooked rice ready.
- Heat the oil in a nonstick or well-seasoned pan over medium-high heat. Add the salmon skin-side down and gently press flat for about 30 seconds.
- Cook undisturbed for about 5 minutes, then turn. Continue until the thickest part reaches 145°F; use the temperature rather than a fixed cooking time.
- Reduce the heat, pour Citrus Shoyu around the fish and tilt the pan to coat. Do not let the glaze burn.
- Serve over jasmine rice with scallions, sesame and a squeeze of lemon.
Before you start
Cooking times vary with equipment and ingredient size. Prepare cooked rice, noodles or toppings in advance wherever the ingredients call for them.
The ramen sauce contains soy, wheat, milk and sesame. Check the labels on every other ingredient and topping for additional allergens.
FoodSafety.gov cooking temperatures ↗