Who doesn’t like salmon? Today, I am going to share another simple yet very flavorful salmon recipe I frequently use.
This is a simple and fast recipe. All you need is two ingredients: salmon and onion! You will be amazed by how taste it turns out. Give it a try! 🙂
Asian-Style Pan-Fried Salmon with Soy Glaze | 酱汁三文鱼
- 350 g salmon
- 100 g onion
- 1-2 tbsp olive oil
- some salt
- Spring onion & sesame seeds for garnishing (Optional)
- 3 tbsp soy sauce (I used Japanese soy sauce)
- 2 tbsp mirin
- 1 tbsp balsamic vinegar (or rice vinegar)
- ½ tsp white pepper
- 2 tsp white sugar (or honey)
Prepare the Raw Ingredients
- Rinse and tap dry the salmon with a kitchen towel.
- Sprinkle salt on the surface so that salmon can absorb some taste before cooking.
- Leave the light-salted salmon in the fridge for 10-30 mins.
- Cut the salmon into cubes (leave the skin on if possible).
- Sliced one onion.
Papare the Sauce
- Put all 5 ingredients in a bowl and mix them together.
- Heat 1-2 tbsp of olive oil (medium fire), depending on how much fat your salmon contains because salmon extracts its own fat or oil when being cooked.
- Put in all the salmon cubes (skin side touches the pan).
- Cook until the button slightly turn golden.
- Turn the cubes around and slightly cook all the sides.
- Put in the pre-made sauce (make sure there's enough liquid so that the sauce is not burned once touch the pan).
- Put in the sliced onion; put on a cap and cook for a few minutes.
- Once the onion is soften, stir and mix it with the salmon.
- Leave it to cook for 1 more minute (so that both salmon and onion absorb enough sauce)
- Taste & adjust the saltiness.
- Serve and enjoy when it's warm.
- It’s recommended to leave the light-salted salmon in the fridge for at least 10 mins, but no more than 1 hour. Because the longer you leave it like salted, the saltier it will get. And the texture of the salmon will harden with the time.
If you would like to do the salting process the night before, you can just wash off the salt when you get up and tap dry the salmon again.
- How do you the salmon cubes are cooked enough? Before pulling in the sauce, you can see plenty of parts are turning pale, which is a sign that it’s cooked enough. Don’t overcook it because we still want it to keep the tender texture.
- Once touching the hot pan, soy sauce-based sauce can evaporate and get burned very fast. So, make sure you have enough liquid before pulling the sauce in. If your pan is bigger or thicker than mine, you probably will need to add 1-2 spoons of water in the sauce, just to be sure you have enough liquid so that it won’t get burned the minute it touches the pan.
- The salmon was salted before cooking and it’s hard to tell how much salt you put during the salting process. So, it’s better to taste and try before serving. If it’s too salty, just add a bit of water. If it’s not salty enough, you can add a bit more soy sauce or salt to adjust the taste.