Scallion Ginger Salmon
By :Instant Culinary Team
Scallion Ginger Salmon-min
Scallion Ginger Salmon-min
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Course Dinner, Lunch
Difficulty Easy
Browse Category Dinner, Lunch
Duration 20 Minutes
Cooking Technique Air Fry, Saute
Main Ingredient Cilantro, Ginger, Salmon, Scallion, Sesame
Keyword Asian, easy, salmon, Weeknight
Home Category Dinner
Prep Time 10 Minutes
Cook Time 10 Minutes
Servings
4 Servings
Ingredients
  • 4 6- oz salmon fillets
  • 1 tsp salt
  • ¼ c vegetable oil
  • 2- inch ginger root deskinned and julienned
  • 5 garlic cloves sliced
  • 8 scallions julienned
  • ¼ c soy sauce
  • 1 tbsp dark brown sugar
  • 2 tbsp sesame oil
  • 10 cilantro sprigs
  • 2 tbsp sesame seeds for garnish
Course Dinner, Lunch
Difficulty Easy
Browse Category Dinner, Lunch
Duration 20 Minutes
Cooking Technique Air Fry, Saute
Main Ingredient Cilantro, Ginger, Salmon, Scallion, Sesame
Keyword Asian, easy, salmon, Weeknight
Home Category Dinner
Prep Time 10 Minutes
Cook Time 10 Minutes
Servings
4 Servings
Ingredients
  • 4 6- oz salmon fillets
  • 1 tsp salt
  • ¼ c vegetable oil
  • 2- inch ginger root deskinned and julienned
  • 5 garlic cloves sliced
  • 8 scallions julienned
  • ¼ c soy sauce
  • 1 tbsp dark brown sugar
  • 2 tbsp sesame oil
  • 10 cilantro sprigs
  • 2 tbsp sesame seeds for garnish
Scallion Ginger Salmon-min
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Instructions
  1. Sprinkle the salt evenly on the salmon fillets. Place them in one layer in the air fryer basket.
  2. AIR FRY at 400°F for 8-10 minutes, until crisp around the edges and cooked through.
  3. Meanwhile, heat a saucepan over medium heat and add the vegetable oil.
  4. Add the julienne ginger, sliced garlic, and julienne scallions to the pan. Sauté for 1-2 minutes, until fragrant.
  5. Add the soy sauce, dark brown sugar, and sesame oil. Stir to combine and take off the heat.
  6. Arrange the cooked salmon fillets on a serving platter. Pour the ginger scallion sauce over the salmon.
  7. Top each fillet with cilantro sprigs and sesame seeds. Serve warm.
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