Why Chinese Seared Salmon is Better!

Learn how to make Seared Salmon from a 2x James Beard Award Winning Chinese Chef with 60+ years of experience

📝 Ingredients

• 12 oz salmon
• 0.5 tsp garlic salt
• 2 tbsp corn oil
• 2 tbsp cornstarch
• 0.25 tsp white pepper
• 1 tsp cooking wine

👨‍🍳 Instructions

1. 1Slice fillets: Cut the salmon into equal-length pieces, about 1.5 to 2 inches. Wipe each piece dry to ensures a better sear, easier handling, and less oil splatter.
2. 2Season salmon: Sprinkle a dash of white pepper and garlic salt in total, evenly over both sides of all pieces. Let the fish sit for a few minutes so the seasoning can penetrate and draw out moisture.
3. 3Coat salmon in cornstarch: Spread cornstarch on a flat plate. Dip each piece meat-side down first, then skin-side, rotating to lightly coat all four sides.
4. 4Sear salmon: Timing depends on your kitchen and the salmon. Here, we sear skin-side down for ~2 min, meat-side down ~3 min, and each side for ~30 sec. The exterior should be golden and crispy, and the internal temperature should reach 120°F (49°C) for medium rare to 140°F (60°C) for well done before pulling it from the pan.