Scallion Ginger Salmon with Soy Dressing
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
4
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Calories
318 kcal
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Course
Main Course
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Cuisine
Chinese
Scallion Ginger Salmon with Soy Dressing
Description
The recipe calls for drying the salmon filet thoroughly and seasoning with salt. Scallions are sliced lengthwise into thin strips and ginger is cut into sticks. The soy dressing is combined from light soy sauce, Shaoxing rice wine, sugar or honey, and ground white pepper before cooking.
In a skillet, neutral oil is heated and the scallions and ginger are fried until the scallions begin to wilt and release aroma. The salmon filet is placed skin-side down in the hot oil, pressed gently for even contact to promote crisping. The salmon is cooked over medium heat, flipped after about 3 minutes to cook the other side for an additional 4 minutes. Scallions and ginger are removed once browned to prevent bitterness.
Before serving, the salmon is flashed on high heat skin-side down briefly to further crisp the skin. The soy dressing is typically served on the side or drizzled on the flesh to keep the skin crisp.
The dish offers crispy salmon skin with tender, flavorful fish complemented by the savory, slightly sweet soy dressing and fragrant scallion-ginger aroma. It can be prepared with various fish fillets, and wine can be substituted or omitted for an alcohol-free version.
Ingredients
- 1.3 lb salmon filet see notes 1 & 2, skin on
- ⅛ teaspoon salt
- 6 talks scallions
- 5 liced ginger
- 2 tablespoon soy sauce light
- 1 tablespoon Shaoxing rice wine see note 3
- ½ teaspoon sugar or honey
- ¼ teaspoon ground white pepper
- 4 tablespoon neutral cooking oil
Instructions
Prepare
- Pat dry salmon filet thoroughly with kitchen paper. Sprinkle salt evenly over the flesh side.
- Cut scallions into sections then slice them lengthwise into thin strips. Cut ginger into sticks.
- Mix light soy sauce, Shaoxing rice wine, sugar (or honey), and white pepper in a small bowl.
Pan-fry
- Pour oil into a skillet (frying pan). Add scallions and ginger. Fry over medium heat until the scallions start to wilt.
- Push the scallions and ginger to the side of the skillet leaving most of the oil over the empty surface. Place the salmon, skin side down, over the hot oil. Press with a spatula to ensure the skin is in contact with the oil.
- Leave to cook for about 3 minutes (remain on medium heat) then flip over to cook the other side for a further 4 minutes. During the process, as soon as the scallions and ginger start to brown, pick them out to avoid burning.
- Finally, turn the heat to high, and flip over the salmon again to crisp the skin side for a minute. Once it browns nicely, turn off the heat. Transfer the salmon to a serving plate (skin side up). Pour the oil around it.
- Pour the sauce mixture into the skillet. Use its remaining heat to bubble up the sauce for 5 seconds or so. Pour it around the salmon (see note 4). Sprinkle the fried scallions and ginger over the fish and serve immediately.
Notes
- Adjust cooking time according to size of salmon pieces to avoid overcooking.
- Substitute cod, halibut, hake, or pollock for salmon with adjusted cooking times.
- Replace Shaoxing rice wine with dry sherry or white wine, or omit for alcohol-free.
- To keep the skin crispy, avoid pouring sauce over the skin; serve sauce on the flesh side instead.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 318 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 318kcal | 16% |
| Carbohydrates | 3g | 1% |
| Protein | 31g | 62% |
| Fat | 20g | 31% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 81mg | 27% |
| Sodium | 646mg | 27% |
| Potassium | 796mg | 17% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 238IU | 5% |
| Vitamin C | 3mg | 3% |
| Calcium | 33mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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