Chinese-Style Seared Salmon

Tutorial video

Ingredients (13)

• 2 pieces salmon fillet (skin-on), about 200 g each
• 2 tablespoons vegetable oil
• 1 pinch salt
• 1 pinch white pepper
• 1 tablespoon light soy sauce
• 1 teaspoon dark soy sauce
• 1 teaspoon sesame oil
• 1 tablespoon Shaoxing cooking wine
• 1 tablespoon rice cooking wine
• 1 tablespoon oyster sauce
• 1 teaspoon chili oil
• 1 teaspoon hoisin sauce (optional)
• 1 green onion, sliced for garnish

Nutrition (per serving)

Calories

310 kcal

Carbohydrate

2 g

Protein

22 g

Fat

22 g

Fiber

0 g

Sodium

600 mg

Calcium

20 mg

Potassium

400 mg

Iron

1 mg

Zinc

1 mg

Magnesium

30 mg

Cholesterol

60 mg

Instructions

• Pat the salmon fillets dry with paper towels and season both sides with a pinch of salt and white pepper
• Heat the vegetable oil in a hot wok or skillet over medium‑high heat
• Place the salmon skin side down and sear without moving until the skin is golden and crisp, about 3–4 minutes
• Flip the fillets and immediately add the light soy sauce, dark soy sauce, sesame oil, Shaoxing wine, rice cooking wine, oyster sauce, chili oil, and hoisin sauce if using
• Stir the sauce gently to coat the salmon and cook for another 2 minutes until the glaze thickens and the fish is cooked through
• Transfer the salmon to a serving plate, drizzle any remaining glaze over the top, and garnish with sliced green onion