Chinese-Style BBQ Salmon Bowls

Chinese-Style BBQ Salmon Bowls

Ingredients

 

Try this sweet-and-sticky (in a good way) Salmon, served on top of a bed of rice with your choice of side veggie which gets the same glaze. This recipe for Chinese-style BBQ Salmon Bowls was modified specifically for Wild For Salmon to use their Wild Salmon.

Salmon in pan with glaze

The term Chinese-BBQ is a little misleading because it is not actually cooked on a barbeque grill. In Hong Kong, the average person eats Siu Mei, meat roasted on an open fire or wood burning stove, nearly twice a week. The inspiration dish here was the Cantonese pork dish, Char Siu, but it was converted to be more accessible to the average kitchen and to take advantage of the flavor profiles which pair so well with Salmon.


One great thing about Wild Salmon for this dish is that it is a hearty fish which holds up to the counterpart dish which uses pork, but since the fish flakes apart, you don’t need a knife to eat this meal. And that means less dishes!
[[ recipeID=recipe-sf0emg9jgq, title=Chinese-Style BBQ Salmon Bowls ]]

Button to shop our wild caught salmonNancy with fork and spoonAUTHOR PROFILE

Nancy Ingersoll is a recipe developer and food photographer in San Diego, California. Always up for adventure, she learned the art of sauces and soufflés from one of James Beard Award winner Roy’s Yamaguchi’s executive chefs, and her curious spirit has been fed with cooking classes domestically and abroad. Nancy is also known as The Creative Resource and you can find her work on nancyingersoll.com and on instagram as @thecreativeresource.

← Older Post Newer Post →

Leave a comment

Please note, comments must be approved before they are published

Recipes

Shrimp Shawarma with Toum

Shrimp Shawarma with Toum

Bring the vibrant flavors of the Middle East to your kitchen with this Wild for Salmon Shrimp Shawarma recipe. Featuring our sustainably caught, tender white...

Read more
Chamomile Poached Salmon with Yogurt Dill Sauce

Chamomile Poached Salmon with Yogurt Dill Sauce

Our Chamomile Poached Wild Sockeye Salmon with Yogurt Dill Sauce brings together the gentle floral notes of chamomile and the bright freshness of dill and...

Read more

Chinese-Style BBQ Salmon Bowls

This Chinese BBQ Salmon Bowl recipe is a delicious and easy way to incorporate more omega-3 rich salmon into your diet. Double up the sauce and use on a different protein the next day with new vegetables, even substitute the rice for quinoa and have another quick and easy meal! The sweetness of the sauce is balanced nicely with the richness of salmon making all ages a fan this dish!

Keywords: Asian Salmon, Chinese Salmon, Easy Salmon Recipe, Wild Caught Salmon, Wild Seafood, Salmon Bowl

  • Cook Time: 15 mins

Ingredients

Instructions

Ingredients

  • 4 Portions Wild for Salmon salmon
  • Salt and Pepper, for seasoning
  • 1 Tbs Oil
  • 4 Tbs Hoisin Sauce
  • 4 Tbs Ketchup
  • 2 Tbs Brown Sugar
  • 2 Tsp White Wine Vinegar
  • 2 Medium Zuccini (or other vegetable of choice)
  • 1 Tbs Sesame Oil
  • 1 Clove Garlic, minced
  • 1 Tsp Ginger, minced
  • 1 Tbs Soy Sauce
  • White Rice

Optional Toppings

  • 2 Tbs Sesame Seeds
  • 2 Tsp Gochugaru Chili Flakes

Instructions

  1. Cook rice (in your preferred method, this part usually takes the longest)
  2. Wash, dry and cut all produce
  3. In a small sauce pan, combine hoisin, ketchup, brown sugar and vinegar and heat on low
  4. Meanwhile, pat dry the portions paper towels and season with salt and pepper
  5. Heat oil in a large skillet on medium-high heat and place salmon portions skin side down in the hot pan for about 1-2 minutes, then flip the salmon (taking care not to splash any oil in the pan) and cook the other side for about 1 minute
  6. Move the seared salmon to a baking sheet, leaving any oil behind in the pan
  7. If you are a fan of crispy skin, top the salmon with a thin smear of the sauce you have nearby in the saucepan (If you are not a salmon skin eater, remove the skin before topping the other side with the sauce)
  8. Pop the sheet in the oven to caramelize the sauce and finish cooking the fish through until it flakes (this only takes about 5 minutes, which is about how long the veggies will take unless you chose an overly hard vegetable (like carrots)
  9. Add the sesame oil to the same pan the fish was seared in (no need to wash it), turn the burner back onto medium-high heat and when hot, add the vegetables
  10. Flip or stir vegetables after 1 minute, then add the garlic, ginger & soy sauce, and turn the head down a bit to medium
  11. At this point, you should have just enough time to plate the rice into the bowls, pull the fish from the oven, check for done-ness (being careful not to overcook it) and add a portion to each bowl of rice
  12. When the veggies are done add them to bowls
  13. Optionally, garnish with sesame seeds and/or gochugaru (red chili flakes)
  14. Serve with the extra sauce and enjoy!