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Hong Kong-Style Salmon with Aromatic Soy Glaze

Hong Kong-Style Salmon with Aromatic Soy Glaze
Logged by @okkai

Nutrition Facts

Per 220g serving

% Daily Value based on a 2000 kcal diet

Calories 420 kcal
21% DV
Total Fat 26.0g
40% DV
Monounsaturated Fat10.0g
Polyunsaturated Fat7.0g
Saturated Fat5.0g
Total Carbohydrate 10.0g
3% DV
Fiber1.0g
Starch6.0g
Sugars4.0g
Protein 34.0g
68% DV
Animal Protein34.0g

About

Salmon prepared in a traditional Hong Kong-style savory sauce, likely pan-seared or lightly braised.

Ingredients

Vitamins & Minerals

Vitamins

NutrientAmountDV%Half-life
Biotin (B7)6.0mcg20%
Choline120.0mg22%
Folate (B9)25.0mcg6%
Niacin (B3)12.0mg75%
Pantothenic Acid (B5)3.0mg60%
Riboflavin (B2)0.3mg23%
Thiamin (B1)0.2mg17%
Vitamin A60.0mcg7%
Vitamin B124.5mcg188%
Vitamin B61.1mg65%
Vitamin C2.0mg2%
Vitamin D12.0mcg60%
Vitamin E3.0mg20%
Vitamin K1.0mcg1%

Minerals

NutrientAmountDV%Half-life
Calcium35.0mg4%
Chromium2.0mcg6%
Copper0.1mcg0%
Iodine35.0mcg23%
Iron1.2mg7%
Magnesium45.0mg11%
Manganese0.1mg2%
Molybdenum5.0mcg11%
Phosphorus380.0mg54%
Potassium650.0mg14%
Selenium45.0mcg82%
Sodium750.0mg33%
Zinc1.2mg11%

Hong Kong-Style Salmon with Aromatic Soy Glaze

A dish of quiet precision, this preparation sets the richness of salmon against the depth of a soy-based Hong Kong-style sauce. The cooking is brief and exact, preserving a moist, silken interior while building a lacquered surface with restrained intensity. It is a composed plate, direct in flavor and disciplined in finish.

Recipe essentials



  • Dish category: Main course

  • Cuisine or origin: Hong Kong-style

  • Course type: Seafood

  • Yield: 1 portion

  • Serving size: 220 g

  • Prep time: 5 minutes

  • Cook time: 8 minutes

  • Total time: 13 minutes

  • Difficulty: Easy


    • Equipment



  • 24 cm heavy sauté pan

  • Small mixing bowl

  • Spatula or fish turner

  • Plate for serving


    • Ingredients



    Main component


  • Salmon fillet, skin-on if available: 170 g


    • Sauce and seasoning


  • Soy-based Hong Kong-style sauce: 30 g

  • Aromatics and seasonings, finely prepared: 10 g


    • Cooking fat


  • Cooking oil: 10 g


    • Method



  • 1. Pat the salmon fillet dry with paper towel. The surface must be free of moisture so the fish sears cleanly and the glaze adheres evenly.


  • 2. Heat the cooking oil in the sauté pan over medium-high heat for 1 minute, until the oil shimmers and moves freely across the pan.


  • 3. Place the salmon in the pan presentation-side down. Cook for 3 minutes without moving it, until the underside is deeply golden and releases cleanly from the pan.


  • 4. Turn the salmon and cook for 2 minutes on the second side. The flesh should remain just opaque at the edges and still slightly translucent at the center.


  • 5. Add the aromatics and seasonings to the pan and stir them briefly in the hot oil for 15 to 20 seconds, just until fragrant.


  • 6. Add the soy-based Hong Kong-style sauce and spoon it over the salmon continuously for 1 minute. The sauce should reduce lightly and coat the fish in a glossy, concentrated layer.


  • 7. Remove the pan from the heat and allow the salmon to rest in the glaze for 1 minute. The flesh should settle to a moist, tender finish with a delicate flake.


    • Plating and serving



    Set the salmon slightly off-center on a warm plate and nap it with the remaining glaze. Present it with a clean edge and a visible sheen, allowing the sauce to frame rather than bury the fish.

    Professional notes



  • Keep the heat controlled; aggressive heat will tighten the salmon before the glaze can form.

  • The sauce should lacquer the fish, not pool beneath it.

  • Serve immediately while the surface remains glossy and the interior is still supple.
    • Low-carbGluten-freeDairy-freePaleoMediterranean
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