Crispy Salmon with Ginger Soy Sauce

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Crispy Salmon Ginger Soy SauceI have not posted many fish recipes even though fish is on my dinner plate almost 3 times a week. 80% of the time, the weeknight fish dish is easy 10 mins Teochew Style Steamed Fish or Hong Kong Style Steamed Fish recipe. If you are like me who prefer hassle-free cleaning aftermath, then steaming food is one of the best cooking method. Not only that, most Asians kitchen do not have an oven, and I too am bias towards using the stove than the oven.

It was after purchasing my non-stick double-sided pan (as in my Favourite Kitchen Items List), that I started pan frying fish again. One of them is the scrumptious Crispy Salmon. The beauty of this pan is no oil is needed, and covering it up while pan frying food stops the oil from splattering everywhere. While pan frying salmon steak will produce oil/fat from the fish, crispy salmon fillet requires different cooking method – searing the skin side on high heat until crispy and 90% cook through. Then flip over for 15-20 sec kiss to firm up. If you are using an uncoated pan, heat it with high smoke point oil like safflower or grape seed oil (not olive oil).

Crispy Salmon Ginger Soy Sauce

The crunchy crispy skin on the salmon is the best part of the fillet. The crunch of the skin (crispier than a potato chip) is the perfect contrast to a piece of tender, juicy salmon. But if you are not careful, placing the fillet on a pan that’s not hot enough will get the skin gets solidly fused to the pan and you end up completely separating the meat from the skin as it cooks.  That’s what happened to me this time. Oh well, it’s not the end of the world – the skin is crispy and meat perfectly cooked, but it’s not going to impress the guest.

 

5.0 from 1 reviews
Crispy Salmon with Ginger Soy Sauce
 
Prep time
Cook time
Total time
 
Asian inspired Crispy Salmon with Ginger Soy Sauce. The crunch of the salmon skin is the perfect contrast to a piece of tender, juicy salmon.
Author:
Recipe type: Main
Cuisine: Asian Inspired
Serves: 2
Ingredients
  • 2 (about 125g each) skin-on Salmon Fillets - clean & scales removed
  • 2 tablespoon Soy Sauce or Tamari
  • 1 tablespoon Honey
  • 2 teaspoon grated Ginger
  • 1 tablespoon Sesame Oil
  • 2 bunch Bok Choy (or Chinese Kai Lan)
  • Steamed Brown Rice, to serve
  • 1 tablespoon Sesame Seeds - toasted, for garnish
Instructions
  1. Heat a large non-stick frying pan over high heat to almost smoking hot. Pat dry salmon with paper towel and place to the pan, skin-side down, and cook for 4-5 minutes or until crisp. Turn for a quick 15-20 secs sear.
  2. Meanwhile, combine soy sauce, honey, ginger and half the sesame oil in a small bowl.
  3. Put a medium pot with 2 inches of water to boil. Place bok choy for 30 seconds and drain.
  4. Plate salmon and boy choy over rice. Drizzle over ginger and soy sauce and sprinkle with toasted sesame seeds.
Notes
Note:
- Clean the salmon skin by running your chef’s knife along the skin with a bit of pressure, scraping the scales off

- If you are using an uncoated pan, heat it with high smoke point oil like safflower or grapeseed oil (not olive oil). Use a sturdy, metal turner/spatula that can really get under the fish, not one of those flimsy plastic ones.

 

8 Comments

  1. It’s incredible! I don’t like salmon at all (especially the farmed one, which is 99% of what I find in shops), but I love salmon skin! When it’s grilled and crunchy, I would happily give the rest of the fish for several strips of skin Your salmon looks delicious and I’m sure my husband would love it (he is a big salmon fan).
    I should eat more fish! Thank you for reminding me.
    Please post more fish recipes!
    (sorry, I think my previous comment has been cut by accident).
    Sissi recently posted..Greek Yogurt Mousse (Light Unbaked Cheesecake) with Canned PeachesMy Profile

  2. I agree. The best part of the pan seared salmon is the crispy skin. You salmon looks moist and flaky — perfectly done. Very simple and delicious dish. 🙂

  3. Thanks for dropping by my blog and joining my Giveaway, Shannon 🙂 Your blog is beautiful! Definitely going to use this sauce the next time we make salmon cos we’re salmon obsessed over here.
    Jayne @ Tenacious Tinkering recently posted..The Saponifist (Review & GIVEAWAY)My Profile

  4. Hi Shannon, Salmon is my favorite fish! Yours looks so crispy and tempting. Salmon is delectable no matter how we do it even with just a simple pan fried. Yours is so irresistible 🙂 Take care and cheers 🙂
    Ivy Sew recently posted..2nd Blogoversary and My Maiden Attempt in Chocolate CakeMy Profile

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