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Scallion Ginger Salmon with Soy Dressing

Pan-fried salmon with crispy skin seasoned with scallion & ginger infused oil and an umami-rich sauce. It only takes 15 minutes to cook. 

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 4
Calories: 318 kcal
Course: Main Course
Cuisine: Chinese

Ingredients

  • 1.3 lb salmon filet (skin on) see notes 1 & 2
  • ⅛ teaspoon salt
  • 6 stalks scallions
  • 5 sliced ginger
  • 2 tablespoon light soy sauce
  • 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
    Cup of Yum
  1. Pat dry salmon filet thoroughly with kitchen paper. Sprinkle salt evenly over the flesh side.
  2. Cut scallions into sections then slice them lengthwise into thin strips. Cut ginger into sticks.
  3. Mix light soy sauce, Shaoxing rice wine, sugar (or honey), and white pepper in a small bowl.
Pan-fry
  1. Pour oil into a skillet (frying pan). Add scallions and ginger. Fry over medium heat until the scallions start to wilt.
  2. 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.
  3. 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.
  4. 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.
  5. 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

  • I used a large piece of salmon filet. Small pieces work fine too. Reduce the cooking time accordingly as they’ll take a little less time to cook.
  • You can use cod, halibut, hake, or pollock filets as substitutes for this recipe. Adjust the cooking time if necessary.
  • Shaoxing rice wine can be replaced by dry sherry or white wine for this recipe. Skip it if you wish to make the dish alcohol-free.
  • To keep the skin side crispy, do not pour the sauce over it. Allow the flesh side to absorb the sauce on the plate and dip the fish in the sauce while eating.

Nutrition Information

Serving 1serving Calories 318kcal (16%) Carbohydrates 3g (1%) Protein 31g (62%) Fat 20g (31%) Saturated Fat 2g (10%) Polyunsaturated Fat 10g Monounsaturated Fat 5g Trans Fat 0.2g Cholesterol 81mg (27%) Sodium 646mg (27%) Potassium 796mg (23%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 238IU (5%) Vitamin C 3mg (3%) Calcium 33mg (3%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 318

% 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.