Today, we’ll slice the salmon fillets into a crisscross blooming shape, fry them until crispy, and pair them with a glossy teriyaki sauce. Let’s get started with Crispy Teriyaki Blooming Salmon Recipe!
Crispy Teriyaki Blooming Salmon Recipe
Serving: 2 to 4
Prep time: 20 minutes
Cook time: 10 minutes
For the salmon:
1 pound salmon fillet, skin on
1/10 teaspoon salt
1/10 teaspoon white pepper
1/2 cup cornstarch
4 cups oil, for frying
1 ½ tablespoons scallions, julienned, for garnish
For the teriyaki sauce:
1 cup chicken stock
2 tablespoons soy sauce
1 tablespoon sake (optional)
2 tablespoons sugar
1 tablespoon cornstarch
3 tablespoons water
1 ½ tablespoons scallions, minced
Crispy Teriyaki Blooming Salmon Instructions
To prepare the salmon:
- Slice each salmon fillet diagonally into a crisscross blooming shape, without cutting through the skin. Each cut is about ½ inch apart.
- Season them with the salt and white pepper.
- Coat them with the cornstarch and dust off the excess.
To fry the salmon:
- In a pot over high heat, add the oil. Heat it up to 325 degrees F or 163 degrees C. Carefully put in the salmon fillet, one at a time. Fry until golden brown for about 3 minutes. Remove and drain.
- Repeat with the other one.
To make the teriyaki sauce:
- In a pot over medium heat, add the chicken stock, soy sauce, sake, and sugar. Whisk and bring it to a simmer, and add the cornstarch slurry (1 tablespoon of cornstarch and 3 tablespoons of water.) Stir until the sauce is thickened. Then place the scallions inside and mix well.
To serve:
- Serve the sauce on the side, or drizzle them over the salmon. Garnish with the scallions and enjoy!
Did you know?
When Chinese people eat, we emphasize eating a balanced meal. When we eat a crispy teriyaki salmon dish, we would also pair it with a healthy soup and lots of vegetables.
