Can I use frozen salmon fillets for this recipe?

Absolutely. Just thaw them completely in the fridge first and pat dry before seasoning and cooking. This helps ensure an even sear and the perfect texture.

What if I can’t find fresh lemongrass?

No worries! Substitute with some finely grated lemon zest for a similar bright, citrusy note. The flavor is a bit different, but it keeps the dish lively and fresh.

Is this recipe gluten-free?

If you use a gluten-free soy sauce (like tamari), you’re all set! Everything else in the recipe is naturally gluten-free, including the sauce thickened with cornstarch.

How do I avoid overcooking the salmon?

The key is not to walk away from the pan. Once you start to see a pale ring around the salmon’s edge and can flake the thickest part easily with a fork, it’s done. A hint of translucency in the center is a good sign for moist, juicy fish.

Ginger Lemongrass Salmon Recipe

Name: Ginger Lemongrass Salmon Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Asian-inspired
Ingredients: 4 salmon filets (about 6 ounces each); Kosher salt, to taste; Freshly ground black pepper, to taste; 1 teaspoon cornstarch; 2 tablespoons vegetable oil; 1 teaspoon minced garlic; 2 tablespoons minced lemongrass (white part only); 2 teaspoons minced fresh ginger; 2 scallions, trimmed and thinly sliced (white and green parts); 2 tablespoons soy sauce (preferably less sodium); 2 tablespoons water (plus 1 tablespoon for cornstarch slurry); 2 teaspoons brown sugar; 1 tablespoon mirin; 1 teaspoon lime juice; Hot cooked rice (optional)

Description

This Ginger Lemongrass Salmon recipe delivers perfectly seared salmon filets coated in a fragrant, vibrant sauce made with fresh lemongrass, ginger, garlic, and scallions. The combination of soy sauce, brown sugar, mirin, and lime adds an irresistible balance of savory, sweet, and tangy flavors. It’s a quick and elegant main course perfect for weeknights or special occasions.

Ingredients

Scale

Salmon

4 salmon filets (about 6 ounces each)
Kosher salt, to taste
Freshly ground black pepper, to taste

Sauce

1 teaspoon cornstarch
2 tablespoons vegetable oil
1 teaspoon minced garlic
2 tablespoons minced lemongrass (white part only)
2 teaspoons minced fresh ginger
2 scallions, trimmed and thinly sliced (white and green parts)
2 tablespoons soy sauce (preferably less sodium)
2 tablespoons water (plus 1 tablespoon for cornstarch slurry)
2 teaspoons brown sugar
1 tablespoon mirin
1 teaspoon lime juice

To Serve

Hot cooked rice (optional)

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Instructions

Season the Salmon: Pat the salmon filets dry and season them lightly with kosher salt and freshly ground black pepper on both sides. Set aside while you prepare the other ingredients.
Make the Cornstarch Slurry: In a small bowl, dissolve 1 teaspoon of cornstarch in 1 tablespoon of water to create a smooth slurry. Set aside for thickening the sauce later.
Sear the Salmon: Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Carefully add the salmon filets and cook for about 5 minutes per side, flipping gently, until the fish is cooked through and golden. Once done, transfer the salmon to a plate and tent with foil to keep warm.
Sauté Aromatics: Return the skillet to medium heat. Add minced garlic, lemongrass, ginger, and sliced scallions. Stir and cook for about 1 minute until the mixture is fragrant and the garlic is just turning golden.
Build the Sauce: Stir in the soy sauce, remaining 2 tablespoons of water, brown sugar, and mirin. Bring the mixture to a simmer so the flavors meld together.
Thicken the Sauce: Stir the prepared cornstarch slurry into the pan. Allow the sauce to simmer and reduce by about one-third, for 2 minutes, until it has thickened nicely.
Finish Sauce with Lime: Remove the skillet from heat, then stir in the lime juice for a bright, tangy finish.
Serve: Pour the hot lemongrass-ginger sauce over the cooked salmon. Serve immediately, alongside hot cooked rice if desired.

Notes

Be careful not to overcook the salmon to maintain its moist texture.
Lemongrass is most flavorful in its white part; avoid using the green, woody stems.
You can substitute mirin with a splash of dry sherry or rice vinegar if needed.
The sauce can be made spicier with a pinch of chili flakes or sliced fresh chili.
This recipe also works well with other firm fish like cod or sea bass.

Nutrition

Serving Size: 1 salmon filet with sauce
Calories: 340
Sugar: 3g
Sodium: 480mg
Fat: 18g
Saturated Fat: 3.5g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 7g
Fiber: 0.5g
Protein: 34g
Cholesterol: 80mg