Why Chinese Seared Salmon is Better!
Why this recipe
Most seared salmon recipes online are tested only a handful of times. My dad used to make this dish multiple times a day, every day, for 60+ years and can make this in his sleep.
I know you'll love it as much as our community does! This recipe has over 0 views, 0 likes on YouTube.
My dad has cooked salmon tens of thousands of times over his 50 years as a Chinese chef, and his secret isn't expensive equipment or some complicated technique. It's 3 tablespoons of ingredients and one extra minute of prep!
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Ingredients
Picking the best salmon
First off, nothing in this recipe matters if you're not using fresh salmon. It sounds obvious, but how can you actually tell?
1) If you poke it (even through packaging), the meat should spring back.
2) It shouldn't feel slimy and sticky to the touch.
3) It should have a faint smell similar to cucumbers, not pungent or sour.
Use your best judgment, as the FDA recommends cooking or freezing salmon within 48 hours of purchase, whereas the Costco salmon we used in this recipe has a 7 day window.
Instructions
Slice fillets
Cut the salmon (12 oz) into equal-length pieces, about 1.5 to 2 inches. Wipe each piece dry to ensures a better sear, easier handling, and less oil splatter.
Season salmon
Sprinkle a dash of white pepper (0.25 tsp) and garlic salt (0.50 tsp) in total, evenly over both sides of all pieces. Let the fish sit for a few minutes so the seasoning can penetrate and draw out moisture.
Coat salmon in cornstarch
Spread cornstarch (2 tbsp) on a flat plate. Dip each piece meat-side down first, then skin-side, rotating to lightly coat all four sides.
Sear salmon
Heat a pan on high heat and add corn oil (2 tbsp), spreading it around. Once the oil is shimmering (or rippling), add each piece skin-side down, add a dash more oil to the edges, then lower to medium heat. Once the skin releases from the pan, scoot the pieces around to ensure even cooking, then flip after about 2 minutes.
With tongs, you can press each piece down toward the belly and fin side to sear it more evenly, then flip the pieces onto their sides to brown all edges.
Turn the heat to high. Partially cover the opening of a bottle of cooking wine (1 tsp) (we use Shaoxing wine) with your finger and splash it around the sides of the pan, then immediately cover the pan and turn off the heat. Uncover after about 30 seconds. The wine works like perfume hitting hot skin.
Alcohol evaporates much faster than water, and the moment it hits the hot pan, it flashes into steam and drags every aroma in the pan along with it: from the wine, the seared fond on the pan, and the garlic and white pepper on the meat.
Plate and enjoy immediately!
Made with love ❤️
We started Made With Lau to celebrate Cantonese culture and honor the legacy of our wonderful parents, Jenny and Chung Sun Lau.
Our hope is that these recipes and stories help you spread the joy, love, and nostalgia that I felt growing up.
