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Pan Fried Salmon (香煎三文鱼)
4.8 from 12 votes

Pan Fried Salmon (香煎三文鱼)

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}

Prep Time
12 mins
Cook Time
8 mins
Total Time
20 mins
Servings: 4 servings
Calories: 260 kcal
Course: Main Course
Cuisine: Chinese

Ingredients

Salmon
  • 1 lb (450 g) salmon , diced into 1” (2 cm) pieces
  • 2 teaspoons Shaoxing wine
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper ground
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 ginger minced (and extra sliced for garnish, optional, thumb-sized piece
  • 2 green onions , sliced
  • 4 baby bok choy halved (quartered if using larger heads, heads

Instructions

    Cup of Yum
  1. 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.
  2. Mix the sauce ingredients together in a small bowl.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 260

% 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.