Ingredients

The following ingredients have 4 Servings
  • 4 tablespoons oil
  • 2 eight oz. salmon fillets ((450g total, sprinkled lightly and evenly with salt))
  • ½ cup water
  • 3 tablespoons soy sauce
  • 1 teaspoon sugar
  • ¼ teaspoon sesame oil
  • ¼ teaspoon salt
  • 4 tablespoons ginger ((finely julienned))
  • 3 scallions ((very thinly julienned into 2-inch pieces))
  • 1/2 cup cilantro ((chopped))

Instruction

  • Place a frying pan (we used a cast-iron skillet), over medium-high heat. Spread two tablespoons of oil evenly in the pan. Place the salmon in the pan skin-side down. Cook the salmon on each side for 4-7 minutes, depending on the thickness of the piece. These somewhat thicker fillets took closer to 7 minutes on each side. Don’t fuss with the salmon while it cooks.
  • As a little cheat, look at the side of your filet. There should be no appearance of rawness in the middle. As the cooked salmon converges in the center of the cross-section of your filet as you sear each side, you’ll be able to get a decent sense of when your salmon is cooked.
  • While the salmon is cooking, in a small bowl, mix together the water, soy sauce, sugar, sesame oil, and salt. Set aside.
  • Transfer the cooked filets to a plate. In the same pan you seared the salmon in, add 2 tablespoons of oil, and lightly fry the ginger until crisp. Add the scallions and cook until wilted, followed by the prepared soy sauce mixture. Bring the sauce to a boil, and turn off the heat.
  • To serve the salmon, place on a bed of rice, and spoon the scallion and ginger evenly over the salmon. Pour the sauce over the top, and sprinkle with the chopped cilantro.