Top 10 Most Delicious Salmon Dishes

Ingredients:

• 200g fresh salmon fillet
• 2 tablespoons vegetable butter
• 2 teaspoons soy sauce
• 1 lemon
• 1 teaspoon sugar
• 1 teaspoon cornstarch
• 1 teaspoon pepper
• 1/2 teaspoon salt
• 1 ginger
• 1 garlic

Instructions:

• Marinate the salmon: Prepare the fish, wash it thoroughly, pat dry, then add half a teaspoon of soy sauce, squeeze half a lemon, half a teaspoon of salt, pepper, and massage evenly over the fish, marinate for about 15 - 20 minutes.
• Sear the salmon: Take 1 tablespoon of vegetable butter and spread evenly over the pan, heat until the butter melts, then add the fish and sear each side for 1 minute over the highest heat, then transfer to a plate.
• Make the lemon butter sauce: Add 1 teaspoon of cornstarch, 1 tablespoon of water, 1 teaspoon of soy sauce, 1 teaspoon of sugar, 1 tablespoon of squeezed lemon juice into a bowl, then stir until the sugar dissolves. Heat the pan, add 1 tablespoon of butter, let it melt, then add crushed garlic, a few slices of ginger, lemon peel cut into strips. Pour the sauce mixture and stir until thickened, then turn off the heat.
• Finish: Pour the sauce over the cooked fish, garnish the serving plate with lemon slices, sliced chili,...

The pan-seared salmon with crispy skin, tender juicy flesh, combined with the sweet and tangy sauce, is extremely irresistible. Enjoy it hot with rice or potatoes!

Ingredients:

• Salmon: 400 gr
• Garlic: 1 bulb
• Shallot: 1 bulb
• Spring onion: 1 branch
• Chili: 3 pieces

Instructions:

• Prepare ingredients: Clean the salmon, remove fins, scale the fish, completely remove the belly fat and guts of the fish. Rub the surface and inside the belly with salt to remove grease and reduce the fishy smell. Finally, rinse the fish with fresh lime and a little white wine or use fresh milk to completely remove the fishy smell. Clean and mince the garlic and shallot. Wash and slice the chili. Clean the spring onion, chop it, and keep the onion head.
• Marinate the fish: Place the salmon in a bowl and marinate with 2 teaspoons of MSG, 2 teaspoons of seasoning powder, 1/3 teaspoon of salt, 1 teaspoon of sugar, 1 teaspoon of pepper, and 3 tablespoons of fish sauce. Mix well and marinate for 30 minutes.
• Braise the fish: Add 50 ml of cooking oil to a pot, add 2 tablespoons of sugar and the onion head. When the water turns slightly yellow, add the shallot and garlic and sauté until fragrant. Add the entire salmon to braise over low heat until the water is evaporated. When the water is evaporated, add half a cup of broth to braise. When the braising liquid thickens, add the spring onion and chili. Braise for another minute, then turn off the heat.

The finished braised salmon has a beautiful golden color, flavorful fatty salmon meat, and spicy braising liquid that pairs perfectly with rice.

Ingredients:

• 200g salmon fillet.
• 1 teaspoon salt.
• 1 tablespoon olive oil or vegetable oil.
• 1 tayberry or lime.
• Shredded cheese.
• 1 onion.

Instructions:

• Clean the salmon, pat dry to remove excess moisture, then rub salt on both sides of the salmon. Wait for about 15 minutes, then rub with oil to prevent the salmon from drying out and let sit for another 5 minutes.
• Slice the tayberry into 0.5cm slices, soak the onion slices in water to reduce pungency, then drain.
• Place aluminum foil on a baking sheet, then arrange the onion, tayberry, and salmon on top, sprinkle shredded cheese on top. If desired, you can also add slices of tomato or zucchini on top of the salmon.
• Wrap the aluminum foil tightly, place it in a preheated oven at 180°C, and bake for 20 minutes.

Ingredients:

• 300g salmon fillet.
• 1 orange.
• 100g celery.
• 1 carrot.
• 2 teaspoons salt.
• 1 teaspoon white peppercorns.
• 1 teaspoon seasoning powder.
• 1 teaspoon sugar.
• 1 teaspoon olive oil.

Instructions:

• Marinate the salmon: Clean and pat dry the salmon fillet, then rub with 1/3 teaspoon salt, 1/4 teaspoon white pepper evenly. Marinate for about 20 minutes.
• Prepare other ingredients: Wash the celery, cut into sections, separate the leaves and stems. Clean and peel the carrot, then thinly slice. Peel the orange, separate the orange pulp into a bowl. Peel the outer layer of the orange peel, then cut into strips (10 - 15 strips). Soak the orange peel strips in diluted saltwater for about 5 minutes.
• Make orange sauce: Finely chop the orange pulp or use a blender to puree it, then add 1 teaspoon sugar, half a teaspoon of cornstarch, and 40ml of water. Place a small saucepan on the stove, add the sauce mixture, cook and stir until the sauce boils and thickens.
• Sear the salmon: Heat olive oil in a pan, when the oil is hot, add the salmon and sear each side for about 2 - 3 minutes. At the same time, add celery, carrot, and orange peel strips and stir-fry them one by one. You can sprinkle a little salt and pepper to enhance the flavor of the vegetables.
• Assembly: Arrange the salmon and vegetables on a plate, pour the orange sauce over them. You have completed the flavorful and nutritious pan-seared salmon with orange sauce, featuring tender and juicy salmon fillets complemented by the tangy sweetness of the orange sauce!

Ingredients:

• Salmon heads: 2 pieces (about 1kg)
• Sour bamboo shoots: 0.5 kg
• Tomatoes: 3 fruits
• Veal bones: 0.5 kg
• Hotpot accompanying vegetables: Celery, water spinach, banana flowers,…
• Herbs: Shallots, coriander, garlic, basil leaves.
• Seasonings: MSG, fish sauce, seasoning powder, chili sauce
• Vermicelli, instant noodles, or glass noodles for serving (optional)

Instructions:

• Step 1: Prepare ingredients: To prevent the fish heads from being fishy, sprinkle with salt and rinse with white wine to remove the fishy taste. Split the salmon heads in half, marinate with a little soup powder, ginger, pepper, and basil leaves to enhance the flavor when cooked. Chop the veal bones into small pieces and boil them. Occasionally skim off the foam to make the broth clearer. Wash and drain the vegetables, finely chop the herb. Tear the sour bamboo shoots into bite-sized pieces, you can also blanch them in boiling water for 1-2 minutes to remove toxins.
• Step 2: Make the hotpot broth: Heat up oil in a pan, add minced garlic and stir-fry until fragrant, then add tomatoes and stir-fry. When the tomatoes are soft, add the sour bamboo shoots and stir-fry for 1-2 minutes, then pour into the prepared hotpot broth and add chili sauce to make the broth more attractive. In the same pan, briefly fry the salmon heads before adding them to the hotpot broth, let it simmer for 10 minutes, then season to taste. When serving, arrange the vegetables around the hotpot, add shallots, coriander, and enjoy!

Ingredients:

• Fresh salmon: 100 gr
• Thinly sliced white radish: 200 gr
• Perilla leaves: 1 sprig
• Pickled ginger: 20 gr(prepared)
• Soy sauce: 1 tablespoon
• Wasabi: 1 tablespoon

Instructions:

• Prepare the salmon: It's best to buy pre-sliced salmon fillets from reputable supermarkets or grocery stores to save time. If you buy fillets with skin, use a knife to remove the skin before proceeding with the remaining meat. Then gently rinse the fish under clean water. Pat the fish dry with paper towels or a clean cloth.
• Cut the salmon: After preparing the fish, place it on a clean cutting board with the red flesh facing up. Use a sharp knife to slice it into bite-sized pieces. Cut the fish into slices about 2.5 cm wide, 4 cm long, and approximately 0.5 cm thick. You can adjust the thickness of the slices according to your taste preferences and desired level of rawness.
• Prepare other ingredients: Peel and wash the radish, then julienne them into small strips. Rinse the perilla leaves with clean water and let them drain.
• Arrange the salmon on a plate according to your preference. Add perilla leaves, radish, and dipping sauce, then it's ready to enjoy.

Salmon sashimi is a famous and beloved dish for many people. The tender and fragrant fish meat retains its natural sweetness, enhanced by dipping in soy sauce and wasabi, which not only eliminates the fishy smell but also elevates the flavor of the dish. Let's give it a try!

Ingredients:

• Rice porridge
• Salmon
• Potatoes
• Scallions
• Olive oil

Instructions:

• Clean the salmon and soak it in unsweetened milk for 30 minutes. Pat dry with paper towels, then steam with a little ginger. Peel and clean the potatoes, cut them into small pieces, and steam them as well.
• Boil some dashi broth and cook the rice porridge until it thickens.
• Mash the potatoes and flake the salmon into small pieces, then add them to the congee.
• Bring to a boil, scoop into a bowl, add a drop of olive oil, sprinkle with chopped scallions, and you have a delicious and nutritious bowl of congee for your little one.