Chinese-Style Flavorful Salmon

"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."
photo by AZPARZYCH photo by AZPARZYCH
photo by AZPARZYCH
photo by Vicki in CT photo by Vicki in CT
Ready In:




  • In a bowl, mix all the sauce ingredients.
  • 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.
  • 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.
  • Pour off excess oil from frying pan. Add the sauce and fold the sauce over until the fish is evenly coated.
  • Serve, garnishing with cilantro.

Questions & Replies

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  1. Lorac
    Excellent ! I made the recipe as directed using 1/2 pound of salmon for the 2 of us. The sauce was great.
    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.
  3. applesaucelove
    This was delicious! The best salmon I have had in a long time! Thanks!
  4. yodastail
    easy and very good. I used salmon without skin and it was great.
  5. Vicki in CT
    This was a tasty dish. I liked the way the salmon was slightly crispy (I left whole and without skin) from the flour coating. My one problem was when I added the sauce to the pan it almost completely evaporated in an instant. Maybe my pan was too hot, but I think it was more just the fact that there was such a small amount of sauce. I grated the ginger and garlic on microplane which worked well. Next time will probably add a little siracha sauce for some zip and/or some thai peppers. Served with one of my favorite zaar recipes, Recipe #309257.


I work full-time as a School Psychologist in Michigan. Besides the kids, one of the best aspects of the job is summer vacation, when I can concentrate on doing more of the things that I like to do---like look up recipes and play games on Recipezaar!!! I married my wonderful and handsome husband, Sean, in August 2007. He is becoming a wonderful gardender and tends to both our veggie and herb gardens. We really enjoy cooking with our own fresh ingredients. We most often cook together, so my reviews typically reflect our joint opinions. He's the better cook, so I pick up a lot of my techniques from him. My other interests include reading (now that I have time), Irish dancing (I've taken a class for the last several years), "appreciating" wine (I use the term very loosely), and listening to and going to see Irish bands (I love the Pogues). I also enjoy travelling, especially around Western Europe, where I have been multiple times. One of my favorite places is Italy, and Sean and I had a great time on our honeymoon eating, drinking, and sightseeing in the Cinque Terre and in Tuscany. This July 2009, we expanded our horizons to Eastern Europe and visited the Czech Republic, Slovenia, and Croatia. Two of my favorite dishes on the trip were Croatian: fish brodet and Hvarska gregada. I am looking forward to trying my hand at making them at home as I see that someone on Zaar, who is Croatian, posted recipes for both! Besides my husband, the other lights of my life are my cats: Chloe, Pip, and my newest ragdoll cat, Giselle, all of whom I absolutely adore. <a href="¤t=PipChloe_web.jpg" target="_blank"><img src="" border="0" alt="Pip and Chloe"></a> <a href="" target="_blank"><img src="" border="0" alt="Giselle"></a> I've participated in the following events: <img src="" border="0" alt= "Photobucket"> <img src="" border="0" alt="Photobucket"> <img src="" border="0" alt="Photobucket"> <img src="" border="0" alt="Photobucket"> I most recently had the privelege of being on the ZWT5 Team, the Sultans of Spice, with a great group of people. We came in second place! <img src="" border="0" alt="Photobucket"> <img src=>
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