Here's one of my favourite staples that I've been making ever since uni. Not only is this recipe absolutely DELISH, but it's quick too! We're talking flavourful, saucy salmon that's ready in under 30 minutes. The salmon is marinated in a sweet, savoury and slightly spicy sauce before being pan-fried until juicy and coated in a glossy glaze. Serve it over rice, noodles, salad or whatever you're feeling.
2 servings
Some secret knowledge
Store leftover salmon in an airtight container in the fridge for up to 3 days.
To reheat, gently warm the salmon in a pan over low-medium heat with a splash of water, or microwave until heated through.
Store leftover salmon in an airtight container in the fridge for up to 3 days.
To reheat, gently warm the salmon in a pan over low-medium heat with a splash of water, or microwave until heated through.
Add the oyster sauce, light soy sauce, brown sugar, garlic ginger paste, water, chilli flakes, sesame oil and chopped coriander to a bowl.
Mix well and taste the marinade. Adjust to your liking - more chilli for heat, sugar for sweetness or soy for saltiness.
Add the salmon fillets and coat well in the marinade.
Leave to marinate for at least 15 minutes or cook straight away.
Heat a drizzle of neutral oil in a frying pan over medium heat.
Remove the salmon from the marinade, allowing any excess to drip off, and place into the pan.
Pan-fry the salmon for around 2 minutes on each side, carefully turning so each side gets some colour.
Then place the salmon skin-side down and continue cooking for around 6–8 minutes, depending on the thickness of your fillets.
When the salmon is almost cooked through, pour the remaining marinade into the pan.
Let it bubble for a couple of minutes while spooning the sauce over the salmon, until it becomes glossy and coats the fillets.
Make sure the salmon is cooked through before serving.
Serve the salmon over steamed rice, noodles, salad or whatever you're feeling.
Spoon that delicious sweet and spicy sauce over the top, finish with some extra coriander and enjoy!
Place a large sheet of foil into a baking dish and add the marinated salmon fillets along with the marinade.
Fold the edges of the foil up and over the salmon to create a sealed parcel.
Bake at 190°C for 10–15 minutes, depending on the thickness of your salmon.
For fillets around this size, I usually cook them for approximately 12 minutes.
Carefully open the foil parcel to expose the top of the salmon.
Increase the temperature to 200°C and continue cooking uncovered for around 3-5 minutes, or until the top is slightly browned and the salmon is cooked through.
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