Description
Crispy salmon with a zesty kick will make your dinner table sizzle with excitement. Packed with bold flavors and a perfect crunch, this dish brings restaurant-quality seafood straight to your kitchen.
Ingredients
Scale
Protein:
- 1 lb salmon fillet
Coating and Seasoning:
- ⅓ cup cornstarch
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp paprika
Sauce and Flavor:
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon sriracha
- 1 tablespoon rice vinegar
- 1 clove garlic
- 1 teaspoon ginger
- 1 teaspoon cornstarch
- 1 tablespoon water
- Vegetable oil for pan-frying
Instructions
- Pat the salmon fillet completely dry using paper towels to ensure a crisp exterior during cooking.
- Mix ⅓ cup cornstarch with ½ teaspoon each of salt, black pepper, garlic powder, and paprika in a shallow bowl.
- Cut salmon into bite-sized chunks and thoroughly coat each piece in the seasoned cornstarch mixture.
- Heat 2-3 tablespoons vegetable oil in a non-stick skillet at 375°F over medium-high heat until shimmering.
- Carefully place coated salmon pieces into the hot oil, ensuring they are not overcrowded.
- Cook salmon for 2-3 minutes per side until golden brown and crispy, with an internal temperature of 145°F.
- Transfer crispy salmon to a paper towel-lined plate to absorb excess oil.
- In a small saucepan, combine 2 tablespoons each of soy sauce and honey, 1 tablespoon sriracha and rice vinegar.
- Mince 1 clove of garlic and 1 teaspoon of ginger, then add to the sauce mixture.
- Bring sauce to a gentle simmer over medium heat for 2-3 minutes.
- Whisk 1 teaspoon cornstarch with 1 tablespoon water to create a slurry for thickening.
- Stir cornstarch slurry into the sauce and cook for an additional 1 minute until slightly thickened.
- Gently toss crispy salmon pieces in the sweet and spicy glaze until evenly coated.
- Serve immediately over rice, in lettuce wraps, or as a standalone appetizer.
Notes
- Always thoroughly pat salmon dry to ensure maximum crispiness and prevent steaming instead of frying.
- Use a neutral oil with a high smoke point like vegetable or canola for the best crispy texture without burning.
- When making the glaze, adjust the sriracha amount based on your spice tolerance, starting with less and tasting as you go.
- For a gluten-free version, swap regular soy sauce with tamari and ensure cornstarch is certified gluten-free.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Salmon
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 2
- Calories: 520 kcal
- Sugar: 14 g
- Sodium: 850 mg
- Fat: 28 g
- Saturated Fat: 5 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 90 mg