Pan-Seared Soy Sesame Arctic Char

Arctic Char vs Salmon

Arctic char and salmon are similar fish but have some notable similarities and differences.

Similarities

• They both belong to the family, “Salmonidae.”
• They both can alternate between saltwater and freshwater environments.
• They are both healthy and nutritious food sources. They both have high levels of omega-3 fatty acids. Other nutrients in both include Vitamin A, Vitamin E, potassium, calcium, and iron.
• They can both be cooked in similar ways such as baked, barbecued, or like this recipe (pan-searing).

Differences

• The species name for arctic char is salvelinus alpinus whereas the name for salmon is salmo salar.
• As the name implies, arctic char tend to live in more northern (and colder) habitats compared to salmon.
• Arctic char tends to cook faster than salmon.
• In terms of taste, salmon tends to have stronger flavor whereas char is more mild and subtle. Some people say that arctic char tastes like a mix between salmon and trout. However, we think that they are both delicious in their own ways.

Pan-Seared Arctic Char

Arctic char is related to salmon and trout and this recipe pairs it with a tasty glaze.

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Main Course

Cuisine Asian

Servings 5

Ingredients

  

• 1-2 lbs arctic char
• 4 tbsp soy sauce
• 4 tsp honey
• 2 tsp sesame oil
• 1 tsp mirin

Instructions

 

• Combine soy sauce, honey, sesame oil, and mirin in a bowl and mix until the honey is dissolved. Use a basting brush to baste half of this sauce on the flesh of the fish (reserve the other half). Place a seasoned cast iron skillet on high heat and when hot, place the fish in it, skin-side up.
• Cook fish for 2 minutes and then pour over the remaining glaze. Cook for another 2 minutes or until the flesh has been charred but not burnt. Flip fish so it is skin-side down and cook for another 2 minutes or until it flakes easily. If fish is not cooked through at this point, you can place it in a 400 degree oven for a few minutes.

Notes

You can substitute sake for the mirin.

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