Western
Pan-Seared Salmon with Garlic Onion Sauce
A simple yet elegant salmon dish seared to perfection and topped with a quick pan sauce made from garlic and onion.
About this recipe
Pan-Seared Salmon with Garlic Onion Sauce is a western dinner for one that is a fast, high-heat stir-fry — have everything chopped before the wok gets hot., and it takes around 25 min start to finish. We sized it for a solo cook and ranked it on OneToCook by how much of it you already have in the fridge.
Good to know
* Dietary flags are derived from the listed ingredients — always check labels and your own needs for allergens.
Ingredients
- 2 cloves, minced Garlic
- 1/4, finely chopped Onion
- 1 tbsp Soy sauce
- 2 tbsp Water
- 1 tbsp Cooking oil
- to taste Salt
- to taste Black pepper
- 150g Salmon fillet buy
Equipment
Method
- 1
Pat the salmon fillet dry. Season generously with salt and pepper.
~2 min
- 2
Heat 1/2 tbsp cooking oil in the frying pan/wok over medium-high heat (setting 7/9 on gas stove). SearSear.Brown the surface over high heat for deep flavour (the Maillard reaction). It adds taste — it doesn't 'seal in' juices.Glossary → the salmon, skin-side down first if applicable, for 4-5 minutes until golden brown and crispy.
~5 min
- 3
Flip the salmon and cook for another 3-5 minutes, depending on desired doneness. Remove salmon from the pan and set aside.
~4 min
- 4
Add the remaining 1/2 tbsp oil to the same pan. Add the finely chopped onion and sautéSauté.Cook quickly in a little fat over medium-high heat, keeping the food moving.Glossary → until softened and translucent, about 3 minutes.
~3 min
- 5
Add the mincedMince.Cut very finely (releases stronger flavour, but burns faster).Glossary → garlic and cook for 1 minute until fragrant. Be careful not to burn the garlic.
~1 min
- 6
DeglazeDeglaze.Add liquid to a hot pan to dissolve the tasty browned bits stuck to the base.Glossary → the pan by adding the water and soy sauce. Scrape up any browned bits from the bottom of the pan. Let the sauce simmerSimmer.Cook in liquid with gentle bubbling, just below a boil.Glossary → and reduceReduce.Simmer to evaporate water and concentrate the flavour of a sauce.Glossary → slightly for 2-3 minutes.
~3 min
- 7
Pour the sauce over the searedSear.Brown the surface over high heat for deep flavour (the Maillard reaction). It adds taste — it doesn't 'seal in' juices.Glossary → salmon and serve immediately.
~1 min
Smart swaps
Out of something? Try one of these.
- Garlic
- garlic powder (¼ tsp per clove) at a push.
- Soy sauce
- tamari (gluten-free) or, in a pinch, a mix of Worcestershire sauce and water.
Cook's notes
- Smash each clove with the flat of your knife first — the skin slips off and it minces in seconds. How to mince garlic →
- Dice the onion before anything heats up so it’s ready when the pan is — a even dice cooks evenly. How to dice an onion →
Storage & leftovers
Cool, then store airtight in the fridge for up to 2–3 days. Reheat until piping hot throughout; add a splash of water if it has dried out.
Frequently asked
How long does Pan-Seared Salmon with Garlic Onion Sauce take to make? +
Around 25 min from start to finish, almost all of it hands-on.
How many people does this recipe serve? +
As written it serves 1. To cook for 2–4, roughly multiply the ingredients — but cook in batches if the pan gets crowded, so things sear instead of steaming.
What equipment do I need? +
You’ll want: gas stove, frying pan / wok, pot. OneToCook only suggests recipes that fit the equipment you tell it you have, so you can filter these out if your kitchen is more minimal.
What can I use if I'm missing an ingredient? +
Common swaps for this dish: Garlic → garlic powder (¼ tsp per clove) at a push; Soy sauce → tamari (gluten-free) or, in a pinch, a mix of Worcestershire sauce and water. See the full list of smart swaps above.
Can I make Pan-Seared Salmon with Garlic Onion Sauce ahead of time? +
Cool, then store airtight in the fridge for up to 2–3 days. Reheat until piping hot throughout; add a splash of water if it has dried out.
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