Pan-Fried Scottish Salmon with Ginger, Garlic, Honey & Soy : TartanSpoon Recipe
There’s something undeniably comforting about the sizzle of Scottish salmon in a hot pan especially when it’s kissed with ginger, garlic, honey, and soy. This recipe celebrates the bold flavours of Scotland’s finest farmed salmon, sourced from Loch Duart, and pairs it with vibrant greens and aromatic touches that awaken the senses. Whether you’re cooking for family, friends, or just yourself, this dish brings a taste of the Highlands to your kitchen with every bite.
Why Scottish Salmon Deserves a Spot on Your Plate
Did you know that Scottish Salmon keeps your brain in tip top condition as well as your heart, your eyesight, your bones, joints and muscles, thanks to the long chain of Omega-3s in salmon, EPA and DHA. So why wouldn’t you want to eat Scottish Salmon??! Read more about Loch Duart Scottish Salmon HERE.
Here is another fantastic recipe using Scottish farmed salmon that was kindly gifted to me from the Scottish Salmon Producers Organisation from Loch Duart Farm.
PAN FRIED SCOTTISH SALMON WITH GINGER, GARLIC, HONEY AND SOY SAUCE
Ingredients
2 fillets of Scottish Salmon
Pak Choi
Sugarsnap peas
Sesame seeds
Coriander
Soy sauce
Chopped ginger
Chopped garlic
Wild garlic
Organic honey
Chili flakes
Sesame oil
Lemon
Salt and pepper to taste
Rice
Method
Chop and prep your vegetables. Cut the pak choi into halves, the sugarsnap peas lengthwise in half, chop up the coriander, and finely chop the garlic and ginger.
Salt your salmon fillets well.
Oil your salmon fillets and place in a hot pan skin side down.
Sear both sides of your salmon.
Add some chilli flakes over the top (optional).
Once one side of your salmon has been cooked, add the chopped garlic and ginger into the pan and start to cook it off.
Add a squeeze of fresh lemon into the pan over the garlic and ginger.
Now drizzle the soy sauce over the salmon fillets.
Now drizzle honey over the salmon fillets. Continue to cook.
In another pan, place the pak choi and drizzle with sesame oil. Cook off in the pan until the leaves are wilted and the main stem is tender.
Cook off your sugarsnap peas and towards the end add in a sprinkle of sesame seeds.
The salmon fillets should be cooked by now. Scatter a handful of fresh coriander over the fillets. If they are sticking to the frying pan add a teaspoon or two of water.
Cook off your rice as normal. I added wild garlic to mine but you can also add coriander or spinach.
Plate up and serve with a wedge of lime.
From the first crackle of skin-on salmon to the final drizzle of honeyed soy, this recipe is a celebration of Scotland’s natural bounty and bold culinary spirit. If you’ve tried it, I’d love to hear how you made it your own, did you add a twist, swap an ingredient, or serve it with a cheeky dram? Share your salmon stories in the comments below or tag @TartanSpoon on social media. Let’s keep the flavour conversation flowing!
This was a collaboration between myself and the Scottish Salmon Producers Organisation. The recipes are my own.
TartanSpoon is an Award-winning blog that brings you reviews and recommendations on the very best places to eat, drink and stay in Edinburgh, Scotland and beyond.
Adele is a writer, reviewer and judge living in Edinburgh. She sits on the Committee for the Guild of Food Writers (Scottish Events), is a Great Taste Judge for the Guild of Fine Food, Scottish Bakers, Scotland Food & Drink Excellence Awards and a Judge for the Gin Co-operative awards. Should you wish to work with, invite or collaborate with TartanSpoon, please email tartanspoon@yahoo.co.uk
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