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!
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.
- Worcestershire sauce
- soy sauce
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.
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
Easy Salmon Salpicao
- 1 tablespoon 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 tablespoon water (optional)
- 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 and 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.