Crispy Scallion Ginger Salmon
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4
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Calories
308 kcal
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Course
Main Course
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Cuisine
Chinese
Crispy Scallion Ginger Salmon
Description
This salmon recipe involves pan-searing fillets skin-side down in cooking oil until the skin crisps up and the fish cooks through evenly. The doneness is judged by observing the opaque flesh progressing toward the center. While the salmon cooks, a sauce is prepared blending water, soy sauce, sugar, sesame oil, and salt, which adds a balance of sweet and savory notes. After transferring the cooked salmon to a plate, fresh ginger julienne is fried in the same pan until crisp, followed by scallions cooked until just wilted. The prepared soy-based sauce is then added back to the pan to infuse the aromatics and garnish. This method results in tender salmon with contrasting crispy skin and a flavorful scallion-ginger accompaniment.
Ingredients
- 4 tablespoons neutral cooking oil generic cooking oil
- 2 salmon fillet 450g total, sprinkled lightly and evenly with salt, eight oz
- ½ cup water
- 3 tablespoons soy sauce
- 1 teaspoon sugar
- ¼ teaspoon sesame oil
- ¼ teaspoon salt
- 4 tablespoons ginger (finely julienned)
- 3 scallions (very thinly julienned into 2-inch pieces)
- 1/2 cup cilantro (chopped)
Instructions
- Place a frying pan (we used a cast-iron skillet), over medium-high heat. Spread two tablespoons of oil evenly in the pan. Place the salmon in the pan skin-side down. Cook the salmon on each side for 4-7 minutes, depending on the thickness of the piece. These somewhat thicker fillets took closer to 7 minutes on each side. Don’t fuss with the salmon while it cooks.
- As a little cheat, look at the side of your filet. There should be no appearance of rawness in the middle. As the cooked salmon converges in the center of the cross-section of your filet as you sear each side, you’ll be able to get a decent sense of when your salmon is cooked.
- While the salmon is cooking, in a small bowl, mix together the water, soy sauce, sugar, sesame oil, and salt. Set aside.
- Transfer the cooked filets to a plate. In the same pan you seared the salmon in, add 2 tablespoons of oil, and lightly fry the ginger until crisp. Add the scallions and cook until wilted, followed by the prepared soy sauce mixture. Bring the sauce to a boil, and turn off the heat.
- To serve the salmon, place on a bed of rice, and spoon the scallion and ginger evenly over the salmon. Pour the sauce over the top, and sprinkle with the chopped cilantro.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 308 kcal
% Daily Value*
| Calories | 308kcal | 15% |
| Carbohydrates | 4g | 1% |
| Protein | 24g | 48% |
| Fat | 22g | 34% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 62mg | 21% |
| Sodium | 954mg | 40% |
| Potassium | 649mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 270IU | 5% |
| Vitamin C | 2.6mg | 3% |
| Calcium | 23mg | 2% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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