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Crispy Salmon with Ginger Soy Sauce

5 from 2 votes
This recipe combines the delicate flavor of Chinese steamed fish with the crispy skin of grilled salmon in one dish. You don’t need to marinate the fish, and you can achieve it on the stovetop in 10 minutes. Isn’t it perfect?
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Course: Main
Cuisine: Chinese
Servings: 2
Author: Maggie Zhu

Ingredients

  • 2 pieces SizzleFish salmon fillet
  • Sea salt
  • 3 tablespoons olive oil
  • 4 cloves garlic
  • 2 teaspoons ginger , minced
  • 2 green onion , chopped
  • 2 teaspoons light soy sauce (or tamari for gluten-free) (or to taste)

Instructions

  • Check salmon carefully. Use a paring knife to scale the salmon (if any scales remain) and use a pair of fish tweezers to remove pin bones (if necessary). Thoroughly pat dry salmon with paper towel.
  • Lightly season the skin side of the salmon with sea salt.
  • Heat 1 tablespoon olive oil in a nonstick skillet over medium high heat until hot.
  • Place one piece of salmon into the skillet, skin side down. Immediately use a spatula to push the salmon against the skillet (*see footnote 1) and turn to medium low heat. Let cook for 1 minute without moving your spatula. Continue cooking and move spatula around the salmon to press the fillet firmly and thoroughly, 2 to 3 minutes. When the shape of the skin is set, you can add the second piece of salmon and cook with the same method. Cook salmon until the skin is nicely browned and crispy, and the flesh is mostly cooked through. It takes 6 to 8 minutes, depending on the thickness of the salmon. Flip and cook the other side until just cooked, 1 minute or less.
  • Transfer fish to serving plate, skin side up.
  • Add 1 teaspoon minced ginger and half the chopped green onion onto each piece of fish.
  • Return the skillet to the stove. Add the remaining 2 tablespoons olive oil and garlic. Cook over medium heat until the oil is hot and the garlic is slightly charred on the edges.
  • Remove the skillet from stove and drizzle half of the hot oil and garlic onto each piece of fish. You should hear a nice sizzling. Immediately drizzle 1 teaspoon light soy sauce onto each piece of fish while the oil is still hot.
  • Serve immediately as a main dish.

Notes

  1. Salmon skin will shrink when heated. By pushing the salmon against the skillet, you can create evenly browned skin that is flat and crispy. You can use two spatulas to do this if you’re grilling two pieces of salmon at the same time.

Nutrition

Serving: 152g, Calories: 234kcal, Carbohydrates: 5g, Protein: 23.3g, Fat: 14.2g, Saturated Fat: 2g, Cholesterol: 50mg, Sodium: 505mg, Potassium: 542mg, Fiber: 0.8g, Sugar: 0.6g, Vitamin A: 250IU, Vitamin C: 6.6mg, Calcium: 70mg, Iron: 1.4mg