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!
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.
Easy Salmon Salpicao https://www.rivertenkitchen.com/easy-salmon-salpicao.html June 19, 2019