In an attempt to try a different asian marinade for salmon, I went back to the basics. The following recipe is simple but flavorful. Enjoy!
2 salmon fillet
1/2 cup soy sauce
2 tablespoons rice vinegar
2 tablespoons lemon juice
1 teaspoon Fish Sauce
2 teaspoons Sesame Oil
1/2 teaspoons chili paste
1/2 cup sliced scallions
1 tablespoon minced garlic
2 tablespoons minced fresh ginger
1 cup Panko Bread Crumbs
- Preheat the oven to 350 degrees F.
- Whisk soy sauce, rice vinegar, lemon juice, fish sauce, sesame oil, chili paste, scallions, garlic, ginger in a bowl. Keep 4 tablespoons separate for use as a sauce later.
- Place salmon skin side down into the mixture. Allow to sit for 10 minutes. Take it out of the mixture onto a plate, sprinkle the panko evenly over the fillet. Pour the soy marinade evenly over the panko with a spoon.
- Place the salmon skin side down on the hot iron skillet, which has been covered with grapeseed or olive oil on medium heat.
- Cook for 3 minutes then turn using a fish spatula (spat). Turn carefully cook for another 3 minutes. Transfer the pan to the oven to cook through. Check the internal temperature, it should be 140 degrees F, about 5 to 8 minutes.
- Transfer the fish to a flat plate, skin side down. Allow the fish to rest for 10 minutes.
- Serve with rice, and remaining soy mixture.