How to cook the perfect Salmon
This is my go to method of cooking salmon. I have seasoned this beautiful fillet with easy and aromatic Chinese flavors. It is juicy, tender and has crispy skin.
Equipment
- Non stick pan
- Flat metal spatula
- Small mixing bowl
- Brush
Ingredients
- 3 Salmon fillets with skin
Ginger glaze marinade -
- 3 tbsp Soya sauce
- 1 tbsp Rice vinegar
- 1 tbsp Ginger garlic paste
- 1 tsp Honey
- 1 tsp Hot sauce
- 1 tsp Sesame seed oil
- 1/2 tsp Salt
- 1/2 tsp Black pepper
Garnish -
- Sesame seeds
- Spring onions
- Salt
Instructions
- Prepare the marination by mixing all the ingredients together.
- Make sure the fish is room temperature or fridge cold. If you are using frozen fish, allow it to thaw first.
- Using kitchen paper towel, dab the fish fillets until dry.
- Marinate the fillets in the sauce and let it get to know each other for 10-15 mins.
- Let the excess marinade drip out and place the fillet, skin side down in a cold non stick pan. Place on the stove and turn on the heat to medium.
- Cook for 2-3 mins, brushing with the excess marinade and flip once the color starts to change. If might take longer depending on the size of the fillet/size and thickness of the pan.
- Cook for another 2 minutes until the color has changed and is not bright orange anymore. Serve it how you like.
Notes
- If you are using frozen fish, allow it to thaw first.
- If you like the fish a bit more firm cook it for a few minutes more on the heat.
- I like serving it skin side up so it stays crispy.