Easy Salmon Salpicao

Pan-seared salmon with crispy skin, tender and moist meat coated with garlicky and delicious salpicao sauce. This is an easy Salmon Salpicao recipe that you can make in under 20 minutes!

chunks of salmon in salpicao sauce

Salpicao is traditionally made with red meat. Its most popular version is Beef Salpicao. It is a quick stir-fry dish that uses the most tender cut of meat. It is not only delicious with rice but also good on its own by way of ‘pulutan’ or beer match.

Yes, you heard it right! Steaks for pulutan. Fancy eh?

Of course, to make the fish version of salpicao, salmon fillet is one of the best alternatives. Its rich flavor and buttery texture are a perfect match with the sweet, salty, and slightly tangy salpicao sauce.

Ingredients

  • Worcestershire sauce
  • soy sauce
  • garlic
  • sugar

Combine all the ingredients in a small bowl including half of the chopped garlic. Once the sugar has dissolved, taste test and adjust the seasonings accordingly.

There’s no need to marinate the salmon in the sauce. Its delicate flesh makes it easier to absorb any flavor.

How to make a delicious Salmon Salpicao

To make Salmon Salpicao, pan-sear salmon first in hot oil SKIN SIDE DOWN. This will make the skin crispy and cook through some of the meat. Season with a bit of salt and pepper while searing. Once the skin releases easily away from the pan, brown all the other sides of the salmon until firm (see video).

It’s important not to overcook the fish. Salmon fillet is so much more enjoyable with crisp skin, tender, and moist flesh.

Once the salmon is firm to touch, pour the salpicao sauce. Gently coat the fish with the sauce while simmering. Turn off the stove and allow the residual heat to finish cooking the salmon.

Note that cooking time for salmon varies, depending on the size of the fish. For the salmon chunks I used, it only took about a total of 9 minutes to cook all sides–frying and simmering with the salpicao sauce.

seared salmon in salpicao sauce

Pour over rice and top with more toast garlic.

I hope you give this a try soon. Enjoy!

Watch the video on how to make Easy Salmon Salpicao

More salmon recipes

chunks of salmon in salpicao sauce

Easy Salmon Salpicao

Rate this recipe
Pan-seared salmon with crispy skin, tender and moist meat coated with garlicky and delicious salpicao sauce.
Servings1 servings
preparation time8 minutes
Total cooking time12 minutes

Ingredients
 

  • 1 tbsp vegetable oil
  • 3 cloves garlic (finely chopped, divided)
  • 250 grams salmon fillet (deboned and cut into cubes)
  • 3 teaspoons Worcestershire sauce (see notes for substitute)
  • 1 ½ teaspoon soy sauce
  • ½ teaspoon sugar (add more if needed)
  • salt and pepper (to taste)
  • green onions (thinly sliced)
  • 1-2 tbsp water (optional)

Instructions

  • Combine Worcestershire sauce, soy sauce, sugar and ground black pepper in a small bowl. Stir until sugar is completely dissolved. Add half of the garlic into the sauce.
  • In a pan over medium heat, add oil. Fry half of the garlic until lightly brown and fragrant. Transfer to a small bowl. Set aside.
  • Set heat to medium-high, add the salmon chunks, fry skin side down. Cook for 2 to 3 minutes. Sprinkle the flesh side, with ground black pepper and salt.
  • Using a cooking thong, flip the salmon once the skin releases easily from the pan. Cook all other sides for about 1 to 2 minutes until firm.
  • Pour the sauce. Simmer for about 1 to 2 minutes while coating all sides of the fish with the sauce. Turn off the stove. Let the residual heat finish cooking the salmon. Sprinkle with sliced green onions.
  • Pour over warm rice. Sprinkle remaining toasted garlic and more green onions. Enjoy!

Recipe Notes & Tips:

  • Note that this is a small serving recipe. Double the recipe if needed.
  • Worcestershire sauce can be substituted with liquid seasonings such as Knorr, Maggi or Braggs.
  • Add a tablespoon of water for a saucier salpicao.
  • It’s important not to overcook the fish. Salmon fillet is so much more enjoyable with crisp skin, tender, and moist flesh.
  • Cooking time may vary, depending on the size of the fish. For the salmon chunks I used, total cooking time was exactly 9 minutes.
  • To prevent the salmon from sticking to the pan, make sure the oil is hot enough
  • Leaving the skin-on is one of the best tricks against overcooking. In the video, you will notice that the fish is initially fried skin side down.
Jump to Video
Author : Mella
Course : Main Course
Cuisine : Filipino
Keyword : salmon salpicao, salpicao
Nutrition Facts
Easy Salmon Salpicao
Amount per Serving
Calories
516
% Daily Value*
Fat
 
30
g
46
%
Saturated Fat
 
5
g
31
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
14
g
Monounsaturated Fat
 
8
g
Cholesterol
 
138
mg
46
%
Sodium
 
849
mg
37
%
Potassium
 
1424
mg
41
%
Carbohydrates
 
9
g
3
%
Fiber
 
0.3
g
1
%
Sugar
 
4
g
4
%
Protein
 
51
g
102
%
Vitamin A
 
115
IU
2
%
Vitamin C
 
5
mg
6
%
Calcium
 
68
mg
7
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
DID YOU MAKE THIS RECIPE?I love hearing how you went with my recipes! Tag @rivertenkitchen or leave a comment below!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe