Chinese-Style Flavorful Salmon

Total Time
Prep 5 mins
Cook 15 mins

DH and I really enjoyed this different way of preparing salmon. From Keiko O Aoki's "Easy and Healthy Japanese Food for the American Kitchen." It should be noted that DH and I skinned the salmon filets and it turned out great, but I am posting the recipe as it appears in the book. Also, make sure to use low sodium soy sauce. Even with this, I found the dish to be a little salty and might skip the teaspoon of salt next time to see how it turns out.

Ingredients Nutrition


  1. In a bowl, mix all the sauce ingredients.
  2. Cut salmon into bite-size pieces and sprinkle with 1 tsp salt and let sit for 5 minutes. Remove any excess moisture from the fish by patting with paper towels. Lightly coat the fish with flour, shaking off excess flour.
  3. Heat vegetable oil in a frying pan. Over medium heat, fry both sides of the fish for 2-3 mins on each side until the salmon skin becomes crispy.
  4. Pour off excess oil from frying pan. Add the sauce and fold the sauce over until the fish is evenly coated.
  5. Serve, garnishing with cilantro.
Most Helpful

Excellent ! I made the recipe as directed using 1/2 pound of salmon for the 2 of us. The sauce was great.

Lorac May 27, 2013

Sooo good! I left this whole and lightly sprayed the pan with Pam and sautéed the salmon. I liked the crispy coating the flour made. I 1/2 the salmon amount, but the full sauce amount so it wouldn't cook away. Will make this easy recipe again! Made for Spring PAC 2013.

AZPARZYCH April 16, 2013

This was delicious! The best salmon I have had in a long time! Thanks!

applesaucelove July 25, 2012