Maple Soy Pan Roasted Fish Recipe
Ingredients
- ¼ cup light tamari or soy sauce
- ¼ cup water
- 2 tbsp. brown sugar
- 1 tsp. minced fresh ginger or 1 frozen cube
- 2 cloves garlic, minced or 2 frozen cubes
- 2 tsp. sesame oil
- Pinch of dried chilies flakes (red pepper
- flakes)
- 2 fillets of fish, about 4-8 each (salmon)
- Salt and Pepper
Instructions
- 1
Preheat oven to 300˚F.
- 2
Mix the tamari or soy sauce, water, brown sugar, ginger, garlic, sesame oil, dried chilli flakes in a bowl, set aside.
- 3
Season the fish on both sides with a little salt and pepper. Heat an oven proof pan over med-high heat (I use cast iron), add oil.
- 4
Seer the flesh side of each fillet for about 1-2 minutes. Flip and repeat on the skin side. Remove from the heat and pour the sauce over the fish and into the pan.
- 5
Place pan in oven and cook for 12 minutes. Serves 2
Tips & Storage
- How to Store
- Fish is best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 2 days in an airtight container.
- Buying Tip
- Look for fish that smells fresh (like the ocean, not fishy), has firm flesh, and clear eyes if buying whole. Ask your fishmonger what's freshest that day.
- Cooking Tip
- Avoid overcooking fish — it should be opaque and flake easily with a fork. Most fish cooks in just 8-10 minutes per inch of thickness.
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Frequently Asked Questions
How do I make Maple Soy Pan Roasted Fish?
This Maple Soy Pan Roasted Fish recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 10 ingredients and the recipe is designed for home cooks of all skill levels.
Can I make this maple soy pan roasted fish ahead of time?
Yes! This recipe stores well in the refrigerator for 3-4 days and can be frozen for up to 3 months. Reheat gently before serving.