Best Szechuan Salmon Recipes

SZECHUAN-STYLE SMOKED SALMON

Steps:

• Combine marinade ingredients (soy, rice wine, ginger, sugar) in a wide bowl.
• Add salmon and turn to coat in marinade.
• Cover and refrigerate for 20 minutes and up to 1 hour.
• Line a stir-fry pan or deep skillet and the inside of pan lid with heavy-duty foil.
• Combine smoking mixture (brown sugar, rice, tea leaves, anise, cinnamon, peppercorns) and spread evenly in the bottom of pan.
• Set a round cake rack over smoking mixture (Be sure the smoking element does not touch rack).
• Remove fish from marinade and place on rack.
• Pour marinade into a small saucepan and set aside.
• Place pan, uncovered, over high heat.
• When mixture begins to smoke, cover pan; reduce heat to medium-low and smoke until salmon turns a rich deep color, about 10 minutes.
• Turn off heat; let stand for 5 minutes, undisturbed, or longer before removing lid.
• Bring reserved marinade to a boil; add cornstarch solution and cook, stirring, until sauce thickens.
• Strain sauce into a bowl, discarding solids.
• If you plan to serve the fish hot, serve with the sauce on the side.
• Otherwise, serve at room temperature with no sauce.

SZECHUAN SALMON

Steps:

• Coat 1side salmon darne with 1tbsp crushd szechuan peppercorns & 1tsp sea salt. Dry fry, pepper side first, 3mins each side.

SZECHUAN PEPPERCORN SALMON

Steps:

• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a baking sheet with aluminum foil.
• Using a mortar and pestle or spice grinder, grind the peppercorns, chopped garlic, lime zest, and salt until the peppercorns are finely ground. Rub salmon fillets with olive oil, then place onto the prepared pan, skin side down. Rub spice mixture onto top of salmon fillets.
• Broil until the salmon is flaky and no longer pink in the center, 10 to 15 minutes. Drizzle with soy sauce and serve.