Pan Fried Salmon (香煎三文鱼)
User Reviews
4.8
18 reviews
Excellent
-
Prep Time
12 mins
-
Cook Time
12 mins
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Total Time
20 mins
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Servings
4 servings
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Calories
260 kcal
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Course
Main Course
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Cuisine
Chinese
Pan Fried Salmon (香煎三文鱼)
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These pan fried salmon bites are crispy on the outside and soft and moist on the inside. They are served with a gingery, garlicky savory sauce and steamed bok choy. {Gluten-Free Adaptable}
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Ingredients
Salmon
- 1 lb (450 g) salmon , diced into 1” (2 cm) pieces
- 2 teaspoons Shaoxing wine
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Sauce
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 1/2 teaspoons sugar
Stir fry
- 1/4 cup water (or chicken broth) (*Footnote)
- 1 tablespoon peanut oil (or vegetable oil)
- 2 cloves garlic , minced
- 1/2 thumb ginger , minced (and extra sliced for garnish, optional)
- 2 green onions , sliced
- 4 heads baby bok choy , halved (quartered if using larger heads)
Instructions
- Combine the salmon and Shaoxing wine in a medium sized bowl. Mix well and marinate for 10 minutes while preparing the other ingredients. Once done, drain off any excess liquid. Sprinkle it with salt and pepper and mix well.
- Mix the sauce ingredients together in a small bowl.
- Add 1/4 cup water (or chicken broth) to a large nonstick pan and heat over medium-high heat until boiling. Add the baby bok choy, sprinkle with a pinch of salt, and cover the pan. Cook for 1 minute or until the bok choy has softened to your desired texture. Transfer the bok choy to a large plate and wipe any residual water using a paper towel.
- Add 1/2 tablespoon of oil into the same skillet and heat over medium-high heat until hot. Spread out the salmon without overlapping. Let cook, flipping occasionally, until both sides have become golden brown, about 2 minutes per side.(*Footnote 2) Transfer to the same plate with the baby bok choy.
- Add the remaining 1/2 tablespoon oil (if the salmon is fatty and releases a lot of oil, skip the additional oil), garlic, ginger, and green onion. Stir a few times to release the fragrance.
- Pour in the sauce and turn to medium heat. Stir and cook until the sauce thickens slightly, 1 minute or so. Pour the sauce with aromatics over the salmon and bok choy. Garnish with sliced ginger, if using. Serve hot as a main dish.
Notes
- You can use water to steam the bok choy. Sometimes I like to use a splash of chicken broth to further add flavor.
- Sometimes for a more buttery texture, I leave the center of the salmon a bit undercooked. You can watch the sides of the salmon pieces, and make sure the center has not turned entirely pale pink. The salmon will be great either way, but leaving it a bit medium creates a very tender and juicy texture.
Nutrition Information
Show Details
Serving
1serving
Calories
260kcal
(13%)
Carbohydrates
21.4g
(7%)
Protein
28.6g
(57%)
Fat
10g
(15%)
Saturated Fat
1.5g
(8%)
Cholesterol
35mg
(12%)
Sodium
921mg
(38%)
Potassium
2463mg
(70%)
Fiber
8.7g
(35%)
Sugar
11.7g
(23%)
Calcium
920mg
(92%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 260 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 260kcal | 13% |
| Carbohydrates | 21.4g | 7% |
| Protein | 28.6g | 57% |
| Fat | 10g | 15% |
| Saturated Fat | 1.5g | 8% |
| Cholesterol | 35mg | 12% |
| Sodium | 921mg | 38% |
| Potassium | 2463mg | 52% |
| Fiber | 8.7g | 35% |
| Sugar | 11.7g | 23% |
| Calcium | 920mg | 92% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
18 reviews
Excellent
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