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Delicious Salmon Belly

Crispy salmon belly with soy-ginger glaze served alongside steamed rice and sautéed greens
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This mouthwatering salmon belly recipe combines rich, buttery fish with a savory soy-ginger glaze for an unforgettable dining experience. The crispy skin contrasts perfectly with the tender flesh, creating layers of flavor and texture that will impress even the most discerning palate. Perfect for dinner parties or weeknight meals, this dish is both indulgent and easy to prepare. Its versatility makes it suitable for low-carb diets while still delivering on taste.

Ingredients

  • 4 pieces of salmon belly (about 6 oz each)
  • 2 tbsp soy sauce
  • 1 tbsp honey or maple syrup
  • 1 tsp grated fresh ginger
  • 2 cloves garlic, minced
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 1/4 cup chopped green onions (for garnish)
  • 1 tsp toasted sesame seeds (optional, for garnish)
  • Salt and pepper to taste
  • Neutral oil (e.g., avocado or grapeseed oil) for cooking
 

Optional Accompaniments:

 
  • Steamed jasmine rice
  • Sautéed spinach or bok choy
  • Pickled vegetables

Instructions

Step 1: Prepare the Marinade

In a small bowl, whisk together soy sauce, honey, ginger, garlic, sesame oil, and rice vinegar until well combined. Set aside.

 
Step 2: Season the Salmon Belly

Pat the salmon belly dry with paper towels, paying extra attention to the skin side. This step ensures crispiness when cooked. Season lightly with salt and pepper on both sides.

 
Step 3: Marinate the Fish

Place the salmon belly in a shallow dish, skin-side up. Pour half of the marinade over the fish, ensuring it coats evenly. Let it marinate for 15–30 minutes at room temperature.

 
Step 4: Cook the Salmon Belly

Heat a large non-stick skillet over medium-high heat. Add enough neutral oil to coat the bottom of the pan. Once hot, place the salmon belly skin-side down. Press gently with a spatula to ensure even contact with the pan. Cook undisturbed for 4–5 minutes, or until the skin is golden brown and crispy.

 

Flip the salmon carefully and cook for another 3–4 minutes, depending on desired doneness. For medium-rare, the internal temperature should reach 125°F (52°C); for fully cooked, aim for 145°F (63°C).

 
Step 5: Apply the Glaze

During the last minute of cooking, brush the remaining marinade onto the top side of the salmon belly. Allow it to caramelize slightly before removing from the heat.

 
Step 6: Garnish and Serve

Transfer the salmon belly to serving plates, skin-side up. Garnish with chopped green onions and toasted sesame seeds. Serve immediately with steamed rice and your choice of sides.

Notes

  • Tip: To achieve maximum crispiness, ensure the salmon belly is completely dry before cooking. Patting it thoroughly with paper towels is key.
  • Substitution: If you prefer a spicier kick, add a dash of red pepper flakes or sriracha to the marinade.
  • Serving Suggestions: Pair this dish with a light salad dressed in citrus vinaigrette or a bowl of miso soup for a complete meal. For dessert, consider serving fresh fruit or mochi for a traditional touch.

Nutrition

Find it online: https://yumchefrecipes.com/salmon-belly/