Crispy Scallion Ginger Salmon

The centerpiece of each celebratory meal for Chinese New Year’s Eve, a grandparent’s birthday, or a huge family gathering around the holidays has been a whole fish steamed with ginger, scallion, cilantro, and a simple and wonderful fried soy sauce, making for a crispy scallion ginger salmon.

The Perfect Match

There is a tried-and-true Steamed Whole Fish recipe in the family cookbook, but this Crispy Scallion Ginger Salmon is a great time saver that still delivers on flavor.

Traditional flavor comes from a blend of ginger, onion, cilantro, and soy sauce, but the addition of simple yet luscious salmon elevates this dish to a whole new level.

Furthermore, salmon is a meal that has been stereotyped by the mainstream food industry. It seems like I’m either eating fantastic salmon sushi or a bland salmon fillet that’s been seared or grilled. We think salmon is worthy of better treatment. We’ve found a new favorite way to prepare one of our favorite fishes thanks to this dish.

Finally, the icing on the cake. You only need to wash one pot! I don’t know what we’re holding our breath for. Okay, so let’s get going.


  • 2 eight oz. of salmon fillets (with sprinkled lightly and evenly salt)
  • 3 thinly julienned scallions
  • ½ cup of water
  • 1/2 cup of chopped cilantro
  • 4 tablespoons of finely julienned ginger
  • 4 tablespoons of oil
  • 3 tablespoons of soy sauce
  • 1 teaspoon of sugar
  • ¼ teaspoon of sesame oil
  • ¼ teaspoon of salt


  1. Set a skillet (we used cast iron) over medium heat. Oil the pan thoroughly with two teaspoons. Put the skin side down of the salmon into the pan. Salmon, depending on thickness, should be cooked for between four and seven minutes per side. For these slightly more substantial fillets, the cooking time was closer to 7 minutes per side. Don’t disturb the fish while it’s cooking.
  2. You can use the filet’s side as a little shortcut. The center must not look unfinished or rough. When searing a salmon filet, you’ll know it’s done when the cooked meat has moved to the center of the cross-section from both sides.
  3. As the salmon is cooking, combine the water, soy sauce, sugar, sesame oil, and salt in a small bowl. Dedicate a separate space for.
  4. Put the finished filets on a platter. In the same pan, you used to sear the salmon, heat 2 tablespoons of oil and cook the ginger until it is crisp. Cook the scallions until they are wilted, then add the soy sauce mixture. Put the sauce over high heat until it reaches a boil, then turn it off.
  5. The salmon should be served on top of rice and top with a generous helping of the scallion and ginger mixture. The sauce should be poured over, along with the chopped cilantro.
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