If you’re looking for a quick, delicious dish that combines healthy ingredients, look no further! The Salmon and Kimchi Skillet is not just tasty; it’s also packed with nutrients. In just a few simple steps, you can have a flavorful meal that everyone will love.
Why Make This Recipe
This recipe is perfect for busy weeknights when you want something nutritious without spending hours in the kitchen. The unique flavor of the kimchi pairs wonderfully with salmon, making it a favorite in my home. Plus, it comes together in a snap, so you can spend more time enjoying your meal with family!
How to Make Salmon and Kimchi Skillet
Ingredients:
- 2 tablespoons unsalted butter
- 1 tablespoon toasted sesame oil
- 1 (16-ounce) jar chopped cabbage kimchi (about 2 cups)
- 1/2 teaspoon sugar
- 4 (6- to 8-ounce) salmon fillets, patted dry
- Salt
- Chopped scallions and sesame seeds, for topping (optional)
Directions:
- Heat the oven to 450 degrees. Melt the butter with the sesame oil in a 12-inch, oven-safe skillet over high heat.
- When the butter’s foam goes down, add the kimchi along with its liquid to the skillet. Stir in the sugar. Cook, stirring now and then, until most of the liquid has bubbled away and the kimchi has softened, about 3 to 5 minutes. If the liquid cooks off too quickly, lower the heat to medium and stir more often.
- Lightly season the salmon with salt. Nestle the fillets in the skillet, skin-side down if they have skin, spooning kimchi on top. Roast in the oven for 6 minutes.
- Switch the broiler to high. Place the skillet about 5 inches from the broiler heat. Broil, turning and checking the fish and kimchi once, until the kimchi is nicely browned in spots, about 3 to 4 minutes. Serve topped with scallions and sesame seeds, if you want.
How to Serve Salmon and Kimchi Skillet
This dish is best served hot, right from the skillet. You can enjoy it on its own or over rice for a heartier meal. Adding a sprinkle of scallions and sesame seeds on top enhances the flavor and gives it a lovely finish.
How to Store Salmon and Kimchi Skillet
If you have leftovers, store them in an airtight container in the fridge. It will keep well for about 2 days. Reheat gently on the stove or in the microwave before serving again.
Tips to Make Salmon and Kimchi Skillet
- Make sure the salmon fillets are patted dry; this helps them get a nice sear.
- Feel free to adjust the amount of kimchi based on your taste. If you love kimchi, add a bit more!
- For extra flavor, you can add some garlic or ginger when sautéing the kimchi.
Variation
You can easily swap out the salmon for another fish like trout or use shrimp instead. Just adjust the cooking time accordingly.
FAQs
Q: Can I make this dish in advance?
A: While it’s best fresh, you can prepare the kimchi mixture ahead of time and just add the salmon when you’re ready to cook.
Q: What if I don’t like kimchi?
A: You can use stir-fried vegetables instead. Just make sure they’re cooked well so they complement the salmon.
Q: How spicy is this dish?
A: The spice level depends on the kimchi you use. If you prefer a milder flavor, look for a less spicy kimchi variety.
