Photo: Randy Mayor; Styling: Cindy Barr
Total Time
10 Mins
Yield
4 servings

How to Make It

Step 1

Combine first 4 ingredients in a small bowl; mix well.

Step 2

Heat oil in a large nonstick skillet over medium-high heat. Add salmon, skin side down; cook 4 minutes on each side or until fish flakes easily with a fork or until desired degree of doneness. Arrange 1 fillet on each of 4 plates. Top fillets evenly with jalapeño slices. Spoon about 2 tablespoons soy sauce mixture over each serving; let stand 10 minutes before serving.

Ratings & Reviews

easy & good

allisonjessee
February 24, 2017
Made to recipe except we placed all the cooked salmon in one low-lipped serving bowl and topped with the pepper slices & sauce. We then basted the fish every so often during the 10 minutes, plated and transferred the basting sauce to a bowl for the table.  Served with CL's udon with carrot & onion and a side of steamed peas.  Good dinner  (We decided the raw jalapeno was just to gently flavor the cooling fish & add color to the plate, rather than to be eaten with the fish.)  

Susan's review

eskisa
April 15, 2015
I'm an avid Cooking Light subscriber and reader (we're talking, "it arrives, I devour it cover to cover, squealing at recipes I can't wait to make" avid!) and have been since 2007. It's basically My Bible (as I lovingly call it when people praise my food). However......this is the ONE recipe I made that, while making, was thinking it needed some tweaking. Here's what I came up with after eating it with my family and getting not-so-hot reviews (a pretty new thing.....kudos Cooking Light!): 1) after cooking the salmon (which I think should have been seasoned with S & P prior to cooking), the sauce should be added TO the pan for the last few minutes to infuse the salmon with its yummy flavor, and 2) the jalapeños needed to be either roasted or sautéed prior to just plopping them on top of the completed salmon. My husband, who LOVES spicy, said the raw slices of jalapeño where downright "unpleasant" to eat and really took away from the dish, overall.

pogomiss's Review

lsardes2
October 14, 2010
I had these candied jalapenos on hand so I minced them up and used that. Good recipe. I served it over spinach for a salad.

Bethro1's Review

Bethro1
October 01, 2010
I love this recipe! Quick, simple, easy, delicious.

eskisa's Review

jbmcilhaney
September 29, 2010
Very easy, very good. will definately make again. I just served it with white rice and green beans with sun dried tomatoes. and a salad of course.

allisonjessee's Review

carolfitz
May 23, 2010
The sauce was good, but the jalapeno flavor didn't come through. Overall it was fine, but might be better if you could taste the jalapeno more.

jbmcilhaney's Review

pogomiss
April 22, 2010
Easy mid-week meal. I did not use the jalapenos. My 3 year old ate it which is a plus. I will make this again. I did not soak it in the sauce for the suggested 10 minutes, as I am not an over indulgent sauce fan, although, I will try it the next time. I may even try an extra tbls of orange juice. I served the spring vegetable skillet side, with white rice which seemed to compliment it well.

lsardes2's Review

Susan
May 14, 2012
N/A