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Sweet and Sour Salmon
5 from 9 votes

Sweet and Sour Salmon

Salmon fillets are seared to golden brown perfection then covered with an easy, homemade sweet and sour sauce. We all love sweet and sour chicken but now is the time to try that flavor combo on salmon. It's so delicious!

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4
Course: Main Course
Cuisine: Asian

Ingredients

  • 4 (6 oz) salmon skinless fillets
  • 3 1/2 tsp olive oil divided, or vegetable oil
  • 2 tsp ginger finely peeled and minced
  • 2 tsp garlic minced
  • 2 tsp cornstarch
  • 1 1/2 Tbsp soy sauce
  • 1/3 cup pineapple juice
  • 2 Tbsp honey
  • 1 1/2 Tbsp light brown sugar packed
  • 3 1/2 Tbsp rice vinegar
  • 1 1/2 Tbsp ketchup
  • 1/4 tsp red pepper flakes optional
  • salt
  • green onion or cilantro, chopped
  • white sesame seeds

Instructions

    Cup of Yum
  1. Remove salmon from refrigerator and let rest at room temperature for 10 minutes. Meanwhile prepare sweet and sour sauce.
  2. For the sauce, in a small bowl whisk together cornstarch and soy sauce,  add in pineapple juice, honey, brown sugar, rice vinegar, ketchup and red pepper flakes. 
  3. Heat 1 1/2 tsp of the oil in small saucepan over medium heat, add ginger and garlic and saute until lightly golden brown, about 30 seconds - 1 minute. 
  4. Whisk pineapple juice mixture once more then pour into saucepan. 
  5. Bring mixture to a boil stirring constantly, then allow to boil, stirring constantly until thickened, 1 minute. 
  6. Remove from heat, cover and set aside.
  7. Dab both sides of salmon dry with paper towels, season both sides with salt (use about a heaping 1/2 tsp total). 
  8. Heat remaining 2 tsp oil in a (heavy) 12-inch non-stick skillet over medium-high heat. 
  9. Once oil is shimmering add salmon and cook about 4 minutes on the first side until golden brown on bottom then flip and cook salmon on opposite side until salmon has cooked through, about 2 - 3 minutes longer.
  10. Plate salmon, spoon sweet and sour sauce over salmon, sprinkle with green onions or cilantro, and sprinkle with sesame seeds. Serve immediately.

Notes

  • *If you don't want to buy one of those really big cans of pineapple juice, then just buy the mini cans or use the juice from a can of chunk pineapple or pineapple slices and serve the pineapple with the salmon. Or even use just a portion of a can of the frozen pineapple juice concentrate (and reconstitute the portion you use) and reserve the rest to make this again another time.