EFK Kitchen Ready
EFK One-Pan Salmon with Burst Tomatoes & Ginger-Soy Butter
Salmon finished in a warm ginger-soy butter sauce with blistered tomatoes for a fast, bright family dinner.
From the EFK recipe collection
- Prep
- 15 min
- Cook
- 20 min
- Yield
- 6 servings
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- Pat salmon dry and season. Heat oil and sear salmon until browned; turn and cook until 145°F, then transfer to a plate. Add tomatoes and cook until blistered. Add garlic for 30 seconds. Lower heat and stir in butter, soy, ginger, and lemon. Return salmon briefly to coat and finish with green onions.
Equipment
Wüsthof IKON Chef’s Knife; Asahi Hi-Soft cutting board; de Buyer 12.5-inch skillet; fish spatula; BlueStar range; instant-read thermometer.
Food safety & storage
Cook salmon to 145°F. Prevent contact between raw fish and ready-to-eat foods. Refrigerate leftovers promptly and use within 2–3 days.
View this recipe on the original EFK website ↗