Crispy Pan-Fried Salmon
Soy and Scallions

A quick and savory pan-fried salmon dish featuring a perfectly golden crust, infused with the rich aromas of fresh scallions, ginger, and soy sauce.

Ingredients

• 500 g salmon fillets
• 1 tbsp steamed fish soy sauce
• 2 tbsp cooking oil
• 2 stalks scallions
• 1 thumb ginger
• 1 tbsp light soy sauce
• 1 tsp sesame seeds

Instructions

1. 1Cut the salmon fillets

   

   Place the salmon fillets onto a wooden cutting board and use a sharp knife to cut them into uniform 1-centimeter thick blocks. Uniform sizing ensures that all the pieces cook evenly and at the same rate in the pan.

   Tip: Keep your knife strokes steady and clean to avoid tearing the delicate fish flesh.
2. 2Season the salmon

   

   Transfer the sliced salmon pieces into a clean white bowl. Drizzle steamed fish soy sauce over the fish to impart a savory umami flavor and help tenderize the meat before cooking.

   Tip: Pour the soy sauce evenly over the pieces so every bite absorbs the seasoning.
3. 3Heat oil in the pan

   

   Place a flat-bottom pan over heat until warm, then pour in a moderate amount of cooking oil. Swirl the oil to coat the bottom evenly, creating a non-stick surface for pan-frying the fish.

   Tip: Ensure the pan is adequately heated before adding oil to prevent the fish from sticking.
4. 4Sauté aromatics

   

   Add sliced scallions and ginger into the hot oiled pan. Sauté them briefly until aromatic to infuse the oil with rich flavors, then remove them before cooking the fish.

   Tip: Remove the aromatics before adding the fish to prevent them from burning during the pan-frying process.
5. 5Pan-fry the salmon

   

   Carefully pick up the seasoned salmon pieces using chopsticks and place them in a single layer into the hot pan. Let them sear undisturbed to develop a golden crust.

   Tip: Do not overcrowd the pan; fry in batches if necessary to ensure proper searing.
6. 6Flip the salmon

   

   Monitor the salmon pieces until the bottom surface turns slightly browned and crisp. Use chopsticks to gently flip each piece over to cook the other side.

   Tip: Be gentle when flipping to keep the fish blocks intact without breaking them apart.
7. 7Return aromatics to the pan

   

   Return the previously sautéed scallions and ginger back into the pan along with the pan-fried salmon pieces, distributing them evenly among the fish to infuse flavor.

   Tip: Add them back gently to avoid breaking the seared salmon crust.
8. 8Season with soy sauce and sesame seeds

   

   Pour light soy sauce evenly over the salmon and scallions in the pan, then finish by sprinkling sesame seeds on top to enhance the aroma and taste.

   Tip: Drizzle the soy sauce around the edges of the pan so it caramelizes slightly against the hot surface.

Storage & Reheating

Burn It Off

Frequently Asked Questions