Crispy Blooming Salmon with Sweet & Sour Sauce
Crispy Blooming Salmon is a crispy fried salmon dish cut in a crosshatch pattern so it opens into a blooming shape and served with a tangy sweet and sour sauce.
Ingredients
For the crispy blooming salmon
- 1 pound salmon fillets, skin on
- 1/8 teaspoon salt
- 1/8 teaspoon white pepper
- 2/3 cup cornstarch
- 4 cups cooking oil, for frying
For the sweet and sour sauce
- 1 cup water
- 3 tablespoons ketchup
- 1 tablespoon rice vinegar
- 3 tablespoons sugar
- 1 tablespoon cilantro stems, thinly sliced
- 1 tablespoon red bell pepper, minced
- 1 tablespoon cornstarch for slurry
- 3 tablespoons water for slurry
Instructions
- To prepare the salmon, place the salmon fillets skin-side down and slice crosswise about ½ inch apart without cutting through the skin. Turn the fillets and slice again in the opposite direction to create a crosshatch pattern. Season with salt and white pepper. Coat the salmon with cornstarch and shake off the excess.
- To fry the salmon, in a pot over high heat, add cooking oil and heat to 325°F (163°C). Carefully add the salmon fillets and fry until golden and crispy, about 3 minutes. Remove and drain on paper towels.
- To make the sweet and sour sauce, in a pot over medium heat, combine the water, ketchup, rice vinegar, sugar, cilantro stems, and red bell pepper. Bring to a simmer. Stir in the cornstarch slurry and cook until the sauce thickens.
- To serve, arrange the crispy blooming salmon on a plate and serve with the sweet and sour sauce on the side or drizzle it over the salmon.
Video
Notes
• Keep the skin intact: When cutting the crosshatch pattern, avoid slicing through the skin. The skin helps hold the salmon together while the pieces open up during frying.
• Coat evenly with cornstarch: Make sure the salmon is fully coated, then shake off the excess. A thin, even layer helps create a crisp crust without becoming heavy.
• Maintain the right oil temperature: Frying at about 325°F (163°C) allows the salmon to cook through while developing a golden, crispy exterior.
• Avoid overcrowding the pot: Fry the salmon in batches if needed so the oil temperature stays steady and the coating stays crisp.
• Stir the slurry before adding: Cornstarch settles quickly in water, so give the slurry a quick stir before pouring it into the sauce to ensure it thickens evenly.
• Serve the sauce just before eating: Drizzling the sauce right before serving—or serving it on the side—helps keep the salmon crispy.
• Protein swap: This technique also works well with firm white fish such as cod, halibut, or sea bass.