Sweet and Sour Salmon
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Marinate
10 mins
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Total Time
25 mins
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Servings
4
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Calories
288 kcal
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Course
Main Course
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Cuisine
Chinese
Sweet and Sour Salmon
Description
Sweet and Sour Salmon blends a mixture of rice vinegar, tomato ketchup, soy sauce, Shaoxing rice wine, sugar, and white pepper to create a flavorful base sauce. The skin is brushed with olive oil and lightly salted to crisp during broiling, while the salmon filets marinate briefly in the sauce beneath them. This method steams the fish slightly while allowing the skin to become crisp and golden under the direct heat. The balance between the tangy, sweet sauce and the tender, flaky flesh creates a satisfying dish with textural contrast.
This salmon is best served immediately after broiling, garnished with finely chopped scallions that add a mild freshness. The recipe's flavor profile is suited for dinners where a pleasantly balanced, tangy fish entree is desired. The use of Shaoxing rice wine adds subtle depth without overpowering the fish.
Cooking times may vary depending on filet size; starting to check for doneness at eight minutes is advised. Using a meat thermometer can help ensure the salmon reaches a safe internal temperature of 145°F (63°C). Substitutions such as dry sherry for Shaoxing wine or cider vinegar for rice vinegar can be used without significantly altering the dish.
Ingredients
- 4 piece salmon filets
For the sauce
- 3 tablespoon white rice vinegar see note 1
- 3 tablespoon tomato ketchup
- 1 tablespoon soy sauce light
- 1 tablespoon Shaoxing rice wine see note 2
- 1½ tablespoon white sugar
- ¼ teaspoon ground white pepper
For the skin
- 1 teaspoon olive oil
- 1 pinch salt fine
For the garnish
- scallions finely chopped
Instructions
- Pat dry the salmon filets with kitchen paper to remove any moisture on the surface.
- In a microwave-safe bowl, mix all the ingredients for the sauce until well incorporated. Microwave for 20 seconds so that the sugar is fully dissolved.
- Pour the sauce into a roasting pan/oven dish. With the skin side facing up, lay the salmon filets over the sauce. Leave to marinate for 10 minutes or so.
- While waiting, prepare the oven by moving the rack up so that the salmon will be placed about 4 in/10 cm below the top heat element (not closer than that though). Preheat the oven to 425°F/220°C using the broil with fan setting (aka grill with fan).
- When the oven is preheated, brush a thin layer of olive oil over the skin, then sprinkle a little fine salt on top (do not overdo it).
- Put the pan/dish onto the oven rack. Leave to cook for about 10 minutes until the skin becomes crispy and the flesh is cooked (see note 3 for adjustment). Garnish with chopped scallions and serve immediately.
Notes
- Use either Chinese or Japanese white rice vinegar; cider vinegar is an acceptable substitute.
- Replace Shaoxing rice wine with dry sherry or dry white wine if unavailable.
- Check cooking time at 8 minutes to avoid overcooking; adjust as necessary depending on the thickness of the salmon filets.
- Use a meat thermometer if possible; the salmon should reach 145°F (63°C) internally.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 288 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 288kcal | 14% |
| Carbohydrates | 8g | 3% |
| Protein | 34g | 68% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 94mg | 31% |
| Sodium | 441mg | 18% |
| Potassium | 875mg | 19% |
| Fiber | 0.1g | 0% |
| Sugar | 7g | 14% |
| Vitamin A | 126IU | 3% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 24mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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