- Level: Easy
- Total: 45 min (includes marinating time)
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1038
- Total Fat
- 74 g
- Saturated Fat
- 15 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 1 g
- Sugar
- 4 g
- Protein
- 83 g
- Cholesterol
- 218 mg
- Sodium
- 1035 mg
- Level: Easy
- Total: 45 min (includes marinating time)
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1038
- Total Fat
- 74 g
- Saturated Fat
- 15 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 1 g
- Sugar
- 4 g
- Protein
- 83 g
- Cholesterol
- 218 mg
- Sodium
- 1035 mg
Ingredients
Directions
- Combine the olive oil, soy sauce, sesame oil, ginger, maple syrup, Chinese mustard, sriracha and garlic in a large bowl. Pour one-third into a small bowl and reserve. Add the salmon fillets to the large bowl. Marinate, covered, in the refrigerator for 30 minutes.
- Heat a large nonstick skillet over medium-high heat. Add a drizzle of olive oil to coat the skillet. Add the salmon skin-side down and cook until crispy, about 5 minutes. Baste the flesh side with the reserved marinade. Flip and cook until the salmon is cooked through and the flesh side is golden brown, an additional 3 to 4 minutes. Top with the scallions.
