Best 2 Asian Salmon Fillets Recipes

Embark on a culinary journey to the vibrant flavors of Asia with our enticing selection of salmon fillet recipes. These delectable dishes capture the essence of various Asian cuisines, offering a harmonious blend of aromatic spices, zesty sauces, and fresh ingredients. From the bold and fiery flavors of Szechuan Salmon to the delicate and nuanced flavors of Miso-Glazed Salmon, each recipe promises a unique and unforgettable dining experience. Whether you prefer the sweet and tangy notes of Teriyaki Salmon or the savory and umami-rich flavors of Salmon with Black Bean Sauce, our diverse collection caters to a wide range of palates. Prepare to tantalize your taste buds and immerse yourself in the culinary traditions of Asia with these exceptional salmon fillet recipes.

Here are our top 2 tried and tested recipes!

ASIAN SALMON FILLETS

Asian Salmon Fillets image

"This is a recipe I concocted after a visit to Hawaii," writes Susan Coryell. The Huddleston, Virginia reader shares her flaky salmon in a flavorful sauce that would be perfect for a rushed-for-time weeknight or special event alike.

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

4 green onions, thinly sliced
1 garlic clove, minced
1 teaspoon olive oil
1 teaspoon minced fresh gingerroot
4 salmon fillets (5 ounces each)
1/4 cup white wine or reduced-sodium chicken broth
2 tablespoons reduced-sodium soy sauce
2 tablespoons oyster sauce

Steps:

In a large nonstick skillet over medium heat, cook onions and garlic in oil for 1 minute. Add ginger; cook 1 minute longer. Transfer to a small bowl; set aside. , Spritz fillets with cooking spray; add to skillet. Cook for 4-6 minutes on each side or until lightly browned. , Combine the wine or broth, soy sauce, oyster sauce and reserved onion mixture; pour over salmon. Cook for 2-3 minutes or until fish flakes easily with a fork. Remove fillets. Cook sauce 1-2 minutes longer or until thickened; serve over salmon.

Nutrition Facts : Calories 300 calories, Fat 17g fat (3g saturated fat), Cholesterol 84mg cholesterol, Sodium 725mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 30g protein. Diabetic Exchanges

TASTY SALMON FILLETS ASIAN STYLE

Tasty Salmon Fillets Asian Style image

If you enjoy Asian flavors, then this fast and easy dish is the one to try. Fresh salmon fillets are placed on a bed of Chinese/Napa Cabbage. Then "Topped Off" with green onions, ginger, soy sauce and hot sesame oil. Served this lunch dish warm or at room temperature, it is "Simply Delicious."

Provided by SkipperSy

Categories Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 lb salmon, 4 fillets (or one big piece)
1/2 cup fresh dill, chopped and washed to remove sand
3 green onions, clean and cut up into long thin 1 inch strips
2 tablespoons grated fresh ginger
3 -4 cups napa cabbage or 3 -4 cups Chinese cabbage, cut up into medium bite size pieces
2 tablespoons cornstarch
1/4 cup chicken stock
salt
1 tablespoon chinese rice wine
3 tablespoons sesame oil
4 tablespoons light soy sauce
2 tablespoons peanut oil or 2 tablespoons vegetable oil
2 -3 tablespoons fresh rosemary needles, remove needs from the hard stems

Steps:

Preparation.
In a dish pour the wine on the salmon, sprinkle with a little salt (optional), then turn fish over to coat the other side, on the non-skin side of the salmon, place the rosemary needles, then set aside.
In a small frying pan, add 2 or more tablespoons of sesame oil, set aside.
Mix in a cup the corn starch and chicken stock, set aside.
Cooking Instructions.
In a non-stick frying pan add 1 tablespoon of oil and then place the fish (4 fillets or 1 big piece) with the skin side down and cook for about 3-4 minutes.
Then turn the fish over and cook the second side (with the rosemary needles) for about 3 minutes, do not over cook, then remove from stove top.
If using one big piece of fish, cut into four individual fillet servings, set aside.
In a non-stick frying pan add 1 tablespoon of oil, add the Chinese/Napa Cabbage, a little salt to taste and stir-fry for about 1-2 minute.
Then add the dill, toss, next add the cornstarch/chicken stock and stir-fry 1 minute longer, make sure it is not over cooked.
Place the cabbage in four separate serving dished, then place the four salmon fillets on top of the bed of cabbage.
Next place some scallions and ginger on top of the individual salmon fillets.
Pour 1 tablespoon of soy sauce on each piece of fish.
Next heat the sesame oil until almost smoking, then pour a little over each fish, this will cook the scallions and ginger slightly, (be careful that the hot oil does not splatter as you pour).
Serve and Enjoy!

Tips:

Mise en place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid scrambling during the cooking process.
Choose the right salmon fillets: Look for fillets that are firm and have a bright pink color. Avoid fillets that are soft or have any brown spots.
Cook the salmon fillets to the correct temperature: The ideal internal temperature for cooked salmon is 145 degrees Fahrenheit. You can check the temperature using a meat thermometer.
Don't overcook the salmon fillets: Overcooked salmon will be dry and tough. Cook the fillets just until they are cooked through, but still moist and flaky.
Use fresh herbs and spices: Fresh herbs and spices will add a lot of flavor to your salmon fillets. Some good choices include dill, parsley, thyme, rosemary, and lemon zest.
Serve the salmon fillets immediately: Salmon is best served immediately after it is cooked. This will help ensure that it is moist and flaky.

Conclusion:

Asian salmon fillets are a delicious and healthy meal that can be prepared in just a few minutes. With a variety of flavors to choose from, there is sure to be an Asian salmon fillet recipe that everyone will enjoy. So next time you are looking for a quick and easy weeknight meal, give Asian salmon fillets a try. You won't be disappointed.