Crispy Salmon with Ginger Soy Sauce

This is a yummy, quick way to prepare salmon. You will love it!

Ingredients:

2 pieces salmon filet 6 to 8 ounces per piece

Sea Salt

3 tablespoons olive oil

4 cloves garlic, sliced

2 teaspoons ginger, minced

2 green onions, sliced

2 teaspoons light soy sauce (or soy sauce, 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 the salmon dry with paper towels.

Lightly season both sides of the salmon with sea salt.

Heat 1 tablespoon olive oil in a medium-sized 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 and turn to medium heat. Let cook for 1 minute without moving your spatula. Continue cooking and move spatula around the salmon to press the filet down firmly and thoroughly, 1 to 2 minutes. When the shape of the skin is set you can add the second piece of salmon and cook it using the same method. Cook the salmon until the skin is nicely browned and crispy, and the flesh is 3/4 cooked through on the edges. It can take anywhere from 5 to 8 minutes in total (from the time you add the salmon to the pan), depending on the thickness of the salmon. Check on the skin occasionally. If the skin is cooking too fast, turn to medium-low heat. Flip and cook the other side until just cooked, 1 minute or so. Transfer the cooked salmon to serving plates, skin side up. 

Spread 1 teaspoon minced ginger and half the chopped green onion onto the top of each piece of salmon. 

Add the remaining 2 tablespoons of olive oil and garlic into a small skillet or saucepan.  Cook over medium heat until the oil is hot and the garlic is slightly caramelized on the edges.

Remove the skillet from the stove and drizzle half of the hot oil and garlic onto each piece of fish.  You should hear a nice sizzling sound. Immediately drizzle 1 teaspoon light soy sauce onto each piece of fish while the oil is still hot. Serve immediately as a main dish. 

Crispy Bang Bang Salmon Bites

I saw this recipe from Dr. Barbara O'Neill’s Flavorful Life and it looks so good. I'll try it before I recommend it. 

Crispy Bang Bang Salmon Bites

Ingredients:

For the Salmon Bites:

1 1/2 pounds salmon fillets (skin removed, cut into bite-sized pieces)

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1/2 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon cayenne pepper (optional, for extra heat)

For the Bang Bang Sauce:

1/2 cup mayonnaise

1/4 cup Thai sweet chili sauce

1 tablespoon sriracha sauce (adjust for preferred heat level)

1 tablespoon honey

1 tablespoon lime juice (freshly squeezed)

Optional Garnish:

Fresh parsley or cilantro, chopped

Green onions, sliced

Sesame seeds

Directions:

Step 1: Prep the Salmon

Pat the salmon fillets dry with paper towels to ensure a crispy texture. Remove any skin and cut the salmon into 1-inch bite-sized cubes.

Place the salmon pieces in a large bowl. Drizzle with olive oil and sprinkle with garlic powder, onion powder, smoked paprika, salt, black pepper, and cayenne pepper (if using).

Toss gently to coat the salmon evenly with the seasoning.

Step 2: Make the Bang Bang Sauce

In a small mixing bowl, whisk together mayonnaise, Thai sweet chili sauce, sriracha, honey, and lime juice until smooth and creamy.

Taste and adjust the sauce—add more sriracha for heat or honey for sweetness. Set aside.

Step 3: Cook the Salmon

Heat a large non-stick skillet over medium-high heat and add a small amount of olive oil to prevent sticking.

Once the oil is hot, add the salmon pieces in a single layer, making sure not to overcrowd the pan. Work in batches if needed.

Sear the salmon for 2-3 minutes per side, gently turning to brown all sides. Cook until the salmon is golden and crispy on the outside, tender and flaky inside.

Transfer cooked salmon bites to a plate lined with paper towels to absorb excess oil.

Step 4: Coat in Bang Bang Sauce

Choose your serving style:

Drizzle it: Place the salmon bites on a serving platter and drizzle the sauce over them.

Toss it: Add the salmon bites to a bowl, pour the sauce over, and gently toss to coat.

Step 5: Garnish and Serve

Garnish the salmon bites with chopped parsley, green onions, or sesame seeds for extra flavor and color.

Serve immediately to enjoy their crispy texture and vibrant flavors.

All reactions

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Asian Salmon

1 side salmon fillet cut in steaks (I got 5 steaks out of it)

2 T. spicy brown mustard
3 T. soy sauce
6 T. Olive oil
1/2 t. garlic
1/4 t. grated ginger
2-4 drops sesame oil


Mix marinade and pour half over salmon. Let sit in marinade 10-20 min. Put some foil on cookie sheet, spray with cooking spry and lay salmon on foil skin side down. Broil for 10 min in oven (this is what I did since we don't have a grill) or grill on grill for 4-5 min per/side.
Once out of oven or grill, pour remaining sauce over fish and let sit for a few min. then serve.

Salmon with Blueberry Mango Salsa

1/3 c. blueberries

1/3 c. peeled diced mango

2 T. red onion

1/3 c. red bell pepper diced

1 T. minced fresh cilantro

juice of 1 lime

1/2 t. minced jalapeno pepper

1 T agave necter or 1 t sugar

1/4 t salt

serve over grilled salmon seasoned with creole seasoning

Asian Salmon Burgers with Cabbage Slaw

(makes about 2-3 burgers)

2 frozen and thawed salmon fillets
1/8 c. Panko Bread crumbs
1 green onion chopped
a big 1/4 t. minced ginger
1/2 t. minced garlic
1/2 of a whipped egg
1/3 of a yellow pepper diced
salt and pepper
1/2 t. soy sauce

Cut up Salmon into food processor and pulse only to get into smaller chucks, don't turn into paste! Add all ingredients and mix together by hand and make patties. Heat about 2-3 T. oil in fry pan and cook about 3-4 min per side.

Slaw:
1/2 head cabbage
2 carrots, shreaded
1-2 T. toasted sesame seeds
1 T. sesame oil (* if you don't have toasted seeds or the oil just toast seeds in fry pan with 2 T olive oil)
1/3 c. mayo
1-2 T. vinegar
1-2 t. Soy sauce
pinch of crushed red pepper flakes
Salt and pepper

Serve patties on whole wheat buns and top with slaw! Mayo is good on the bun as well!

Gomakuzushi (Salmon rice)

Cook rice for sushi.

Use "Sushinoko" or make it yourself. (See Sushi rice recipe)

Grilled, salted salmon broken into small pieces; set aside

Scrambled egg; set aside.

Toasted seaweed (nori), cut into strips; set aside.

Put rice in a bowl, add salmon and sprinkle in white toasted sesame seeds, mix together.  Layer scrambled egg on top, then seaweed.  Eat.

Teriyaki Salmon with Mango Salsa

Teriyaki Marinade:

1/2 c. soy sauce

1/4 c. water

3 T. mirin (sweet rice wine)

2 T. packed brown sugar

1/4 c. granulated sugar

3 cloves garlic, minced

2 tsp. peeled, minced fresh ginger

3 pounds salmon fillet, skinned and cut into 6-8 equal portions, each about 4 inches square

Salsa:

2 cups diced fresh pineapple

1 c. chopped English cucumber

1/2 c. red onion

2 T. seasoned rice vinegar

1 tsp. hot sauce

1/2 tsp. salt

Teriyaki marinade: Combine soy sauce, water, mirin, brown sugar, granulated sugar, garlic and ginger in a saucepan over medium heat.  cook, stirring occasionally , until the sugar dissolves and the mixture comes to a gentle boil, about 3 minutes.  Remove fromheat and set aside to cool completely.

Place salmon fillets in a 1 gallon lock-top plastic bag or in a shallow dish; add marinade, coating all sides well.  Squeeze all the air out of the bag or cover the dish.  Refrigerate 1-4 hours. 

Salsa: Combine mango and the remaining ingredients.

Heat grill to medium-high and coat with nonstick cooking spray.  Lay salmon on barbecue. Close and cook for 4-5 minutes until sear marks are visible. Rotate 45 degrees and repeat.  Flip salmon when criss-cross pattern is visible.  Cook until firm and done.

Serve teriyaki salmon topped with the salsa.

Miso Broiled Tuna/Salmon

1/4 c. miso

2 T. brown sugar

1 T. rice vinegar (seasoned)

2 tsp. fresh grated ginger

1 garlic clove, crushed

4 tuna or salmon steaks

2 green onions, thinly sliced

1. Preheat broiler.  Grease rack in broiling pan or you can grill the fish.

2. In small bowl, mix miso sugar, vinegar, ginger, and garlic.   Set aside.

3. Broil fish 4 minutes at closest position in oven.  Remove.  Spread 1/2 of miso mixture on fish; broil one minute.

4. Remove pan from broiler, turn fish over and spread with remaining miso.  Broil fish 3-4 minutes longer until miso is bubbly and fish is opaque.  Sprinkle with green onion.