Pan-Seared Salmon Cheeks with Soy-Fish Sauce Glaze
Recipe GLPR68409c2a70e031
Tender, delicate salmon cheeks seared until golden and finished with an umami-rich soy and fish sauce glaze. This Nordic-inspired main celebrates a prized, often-overlooked cut of salmon with simple technique and bold flavors.
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Ingredients
1 bag (1/2 pound) salmon cheeks
flour
sea salt
black pepper
oil for frying
1/4 cup Tamari or regular soy sauce
1 tablespoon fish sauce
hot sauce (optional)
Directions
Pat the salmon cheeks dry with a clean kitchen towel to remove excess moisture. Lightly dust both sides with flour, shaking off any excess.
Season the floured salmon cheeks generously with sea salt and black pepper on both sides.
Heat oil in a large skillet over medium-high heat until shimmering and hot.
Carefully place the salmon cheeks in the hot oil, working in batches if needed to avoid overcrowding. Sear for 3-4 minutes on the first side until golden and crispy, being careful not to disturb them during cooking.
Gently flip the salmon cheeks and sear the other side for another 3-4 minutes until golden and cooked through, reaching an internal temperature of 145°F.
In a small bowl, whisk together the soy sauce and fish sauce. Add a couple drops of hot sauce if desired for a touch of heat.
Reduce the heat to low and pour the soy-fish sauce mixture into the skillet, gently shaking the pan to coat the salmon cheeks evenly. Allow the glaze to coat and slightly reduce for 1-2 minutes.
Transfer the glazed salmon cheeks to a serving platter and spoon any remaining glaze from the pan over the top. Serve immediately.
