- 4 green onions, thinly sliced
- 1 garlic clove, minced
- 1 teaspoon olive oil
- 1 teaspoon minced fresh gingerroot
- 4 salmon fillets (5 ounces each)
- 1/4 cup white wine or reduced-sodium chicken broth
- 2 tablespoons reduced-sodium soy sauce
- 2 tablespoons oyster sauce
- In a large nonstick skillet over medium heat, cook onions and garlic in oil for 1 minute. Add ginger; cook 1 minute longer. Transfer to a small bowl; set aside.
- Spritz fillets with cooking spray; add to skillet. Cook for 4-6 minutes on each side or until lightly browned.
- Combine the wine or broth, soy sauce, oyster sauce and reserved onion mixture; pour over salmon. Cook for 2-3 minutes or until fish flakes easily with a fork. Remove fillets. Cook sauce 1-2 minutes longer or until thickened; serve over salmon. Yield: 4 servings.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Asian Salmon Fillets
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"Made this a few times already. You really need the oyster sauce."
"Best salmon we ever had. We had to substitute fish sauce for the clam sauce."
"We totally enjoyed this recipe! When I make it again, though, I will use half the amount of the reduced sodium soy, because we don't consume a lot of sodium and by the time you thickened the sauce, it was a bit too salty for us. But the recipe was wonderful and a keeper! Btw, I didn't have oyster sauce so I omitted it. Definitely worth trying!"
"What can you use in place of oyster sauce?"
"Wonderful recipe! I didn't have any oyster sauce and made it without and it was still delicious."