Pan Fried Salmon with Sweet Soy Sauce

Pan Fried Salmon with Sweet Soy Sauce
  • Serves 2
  • Prep Time: 10 mins
  • Cook Time: 6-8 mins


  • 2 x pieces salmon fillet with skin (+/- 175 g each)
  • 1 1/2 tbsp sweet soy sauce (Kecap Manis)
  • 3 tbsp dry sherry (or dry white wine)
  • 4 tbsp water
  • 1 cm fresh root ginger, peeled and cut into fine matchsticks
  • 1 x small clove of garlic, peeled and chopped
  • fresh chives or coriander to garnish


  1. 1

    Heat a heavy based frying pan until searingly hot

  2. 2

    Brush the cut side of salmon with olive oil and place in the non-greased pan cut side down. Cook for about 1 minute until browned underneath

  3. 3

    Brush the skin of the fillet with olive oil, turn over and cook for 2/3 minutes until the skin is crispy

  4. 4

    Remove from the pan and keep warm. Mix the sweet soy sauce with sherry and water and pour into the same pan

  5. 5

    Add garlic and ginger, bring to the boil, stir and simmer for a few minutes until reduced to a sticky glaze

  6. 6

    Return the fish to the pan and coat with sauce and bits of ginger & garlic. Serve immediately, sprinkled with herbs.

  7. 7

    Really nice served with boiled new potatoes and mange-touts or a crispy salad.


Perfect after a busy day at work. The addition of the sweet soy sauce gives this dish a delicious sweet & sour flavour. It’s a different way of enjoying salmon.

Recipe by: Lynn MacFarlane - Training/ Human Resources Officer, Scotland