Need a quick weeknight dinner? You will love this Chinese pan-fried salmon because it's quick, easy, and delicious. It only takes 10 minutes to make, so you can spend more time with your family and less in your kitchen.
Weeknight dinners that are fast and easy to prepare, and don’t involve hitting the drive-thru or ordering takeout, are my kind of dinners. I love to cook fancy dinners, but without the time involved.
This type of cooking is one of the first that they teach you in high school culinary classes. It teaches you mise-en-place, keeps you on your toes, and adds a fast, easy dinner to your beginning menu.
Plus, the combination of ginger and garlic is standard in most stir-fry recipes, and, wow, it is delicious. I never get bored with stir-fries, because while the formula for them is pretty standard, you can switch out your spices, your protein, and your vegetables.
Different cuts of salmon
- Filet - A filet, sometimes also called a supreme, is a slice of fish cut from a side. It's the most commonly used cut of the fish.
- Steak - A steak or "darne" is a thick, cross-section cut around the fish, perpendicular to the spine. Steaks often retain part of the backbone.
- Side - A side of salmon, is a cut that removes the skin and bones and is sliced parallel to the spine.
Because salmon is a sturdy fish, you can use a variety of cooking methods that will hold its integrity too, and there’s a wide range of seasoning blends, glazes, or marinades that all marry perfectly with it. For this recipe, there’s no marinating time needed, but you will still be amazed by how well the flavors fused into the fish.
Although salmon is sturdy, you will need to pay some extra attention to it. You wouldn’t want to spoil this amazing salmon by letting it overcook and dry out, so make sure that you keep your eye on it and give it the TLC it deserves.
If you’re wondering why your salmon deserves that TLC, aside from being delicious, salmon is very beneficial to add to your diet. A 4-ounce serving of salmon gives you over 30 grams of protein, and your full daily value of vitamin D.
On top of this, salmon is an excellent source of Vitamin B6, niacin, potassium, and magnesium, and is very high in omega 3-fatty acids. Because of these fatty acids, the American Heart Association recommends that an individual eat two servings of fish per week, as doing so may reduce the risk of blood clots, heart disease, and stroke.
I love to serve this Chinese-style pan-fried salmon with rice, and you can take your choice of white, brown – whatever your preference is.
If you prefer low-carb, then feel free to leave it out. This pan-fried salmon is a quick, healthy, and delicious dinner option for any night of the week. Trust me, you will never get bored of it!
- salmon filets (best from wild-caught salmon)
- rice vinegar
- vegetable oil
- toasted sesame oil
- garlic clove
- ground ginger
How to make it:
- Rinse and pat dry salmon filets.
- Heat 2 tablespoons of vegetable oil in a nonstick skillet over medium-high heat. Add the salmon and fry for about 2-3 minutes on each side. Salmon is done when it easily flakes with a fork. Remove salmon from the pan.
- In a small bowl, whisk the rice vinegar, sugar, salt, sesame seed oil, minced garlic, ginger, and 1 tablespoon vegetable oil (or wok oil) together. Drizzle salmon filets with the marinade. Serve immediately.
You should also try:
- Best Crusted Salmon
- Cuban Marinated Grilled Salmon
- Honey-Mustard Glazed Salmon
- Blackened Salmon Focaccia
Quick and Easy Chinese Pan-Fried Salmon
- cast-iron or nonstick skillet
- 4 small salmon filets, or one side, cut into 4 filets
- 2 tablespoon rice vinegar
- 1 teaspoon sugar
- ½ teaspoon salt
- 3 tablespoon vegetable oil, divided
- 2 teaspoons toasted sesame oil
- 1 garlic clove, minced
- 1 teaspoon ground ginger
- Rinse and pat dry salmon filets.
- Heat 2 tablespoons of vegetable oil in a nonstick skillet over medium-high heat. Add the salmon and fry for about 3 minutes on each side. Salmon is done when it easily flakes with a fork. Remove salmon from the pan.
- In a small bowl, whisk the rice vinegar, sugar, salt, sesame seed oil, minced garlic, ginger,
and 1 tablespoon vegetable oil (or wok oil) together. Drizzle salmon filets with the marinade. Serve immediately.
- Replace sesame seed oil and 1 tablespoon vegetable oil with 2 tablespoons wok oil.
- This salmon is great over salad greens dressed with leftover marinade.