Chinatown supermarkets sell these 1-lb salmon fillets for $7.49 and it’s kind of great. I chopped it up and cooked it three simple ways. Only one is new, but all three are solid.
- Take 4-8 oz salmon fillet, score skin side halfway through when holding salmon rolled.
- Season inside lightly and top with kosher salt.
- In smoking-hot olive oil, Pan fry skin side down, pressing flat.
- When salmon is cooked 2/3 up, flip. Tilt pan so thickest section cooks more.
- Serve with lemon.
This baked salmon is a staple in my household, taught to us by our family friend who is from Spain. Not really sure where it came from though.
Baked soy sauce salmon
- Rub 6-12 oz salmon fillet lightly with salt and pepper.
- Bake at 350 F for 15-25 minutes, depending on thickness of fish (15 min for 3/4 in, 25 min for 5/4 in).
- Top with 2-3 scallions chopped. Pour over 1-2 tbsp soy sauce.
- Pour over 1-2 tbsp olive oil heated to be smoking hot.
- Serve on rice.
This is actually the only new recipe that I cooked and it’s hardly a recipe! This sweet-savory flaky salmon reminded me so much of a kind of smoked salmon that I had it room-temp on a cream cheese bagel.
- Marinate 6-8 oz salmon fillet, skinned, in 3 tbsp miso, 1 tsp cooking wine, 3/4 tbsp sugar overnight. Scrape off marinade.
- Pan fry in olive oil 4-6 minutes on each side, taking care not to burn.