Ginger Garlic Chili Salmon


2 salmon fillets (about half pound each)
1 tbs minced ginger
2 cloves of crushed garlic
2 tbs brown sugar
1/4 cup of rice vinegar
1 tsp of hot chili sauce (add or reduce the amount as you like)
1 tsp of soy sauce
1/4 cup of water
2 stalks of green onions
salt and pepper for seasoning the salmon


Season both sides of salmon fillets with salt and pepper. Chop green onions and put them aside. In a bowl, combine minced ginger, crushed garlic, brown sugar, rice vinegar, hot chili sauce, soy sauce and water. This is the sauce for simmering the salmon.
In a deep skillet, pan sear the salmon on medium high heat for 4-5 minutes or until it's almost half done on the side. Flip the salmon to the other side and sear for 2 minutes.
Pour in the sauce when the salmon is still slightly raw in the middle, and let it simmer for 10 minutes on medium heat. When the sauce is reduced, add in the chopped green onions. Continuously scoop the sauce over the salmon for at least one minute to let the top side of the salmon absorb the sauce.
Remove the salmon carefully from the skillet and transfer to a dish. If the sauce is not reduced to the desired consistency, leave it in the skillet and let it continue to reduce. Pour the sauce over the salmon and serve.


I eat a lot of salmon, so I always seek different ways to cook it. Ginger garlic chili salmon is one recipe I keep coming back to. It is saucy, tasty, and very appetizing. The rice vinegar is the key ingredient of the sauce, which gives it the perfect tang. Don't forget to pair this delicious dish with a bowl of jasmine rice!




Friday, April 6, 2012 - 9:36am


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