Karry Hosford
4 servings (serving size: 1 fillet and 1 1/2 tablespoons sauce)

Sautéing the salmon in a little oil creates a beautiful crust. This sweet-and-sour sauce is thin but flavorful--perfect with salmon.

How to Make It

Step 1

Heat oil in a large nonstick skillet over low heat.

Step 2

Combine broth and next 5 ingredients (broth through garlic).

Step 3

Increase heat to medium-high, and heat 3 minutes.

Step 4

While pan heats, sprinkle fillets with salt and pepper. Add fillets to pan; cook 4 minutes on each side or until fish flakes easily when tested with a fork. Remove fillets from pan.

Step 5

Drain fat from pan, and discard fat. Add broth mixture to pan, scraping to loosen browned bits. Bring to a boil; cook 30 seconds. Remove from heat. Serve sauce over fish.

Ratings & Reviews


April 16, 2015
This is a lovely alternative to the typical grill/bake/broil method of preparing salmon. The crispy fry is delicious and the sweet and sour sauce really knocks this dish out of the park. I wouldn't hesitate to serve this to company. 

MeiniD's Review

August 13, 2014
The key to this awesome dish is knowing how to cook salmon properly. Once you master that and are careful to not overheat the sauce - this dish is company worthy. Serve it over a bed of fraagrant rice and pair with fresh, Asian veggies. Yummy.

Beaner29's Review

June 02, 2011
This recipe was delicious. I love salmon and the sauce to this is amazing.

hvmjill's Review

March 02, 2009
The pan-seared salmon was delicious. The sauce, however, smelled like wet dog. Reminds me of a ponzu sauce I made from another Cooking Light recipe.

stlarchitect27's Review

November 08, 2008
Very easy and tasty. Not sure if I would serve it to company, but great for a weeknight dinner. The crust on the salmon didn't turn out quite as well as the photo, but it was still terrific.