As you all will come to realize, I like to have a sweet & spicy or tangy twist on most of my recipes. This salmon is no different! Although I am a fan of teriyaki, I felt like it didn’t have enough of that kick to it that I love so much.
3 salmon fillets, fairly thick
4 tablespoons olive oil
1 tablespoon salt
1 tablespoon pepper, freshly ground
1 tablespoon onion powder
¼ cup red onion, thinly sliced
¼ cup green onions, chopped
½ cup red pepper, thinly sliced
3 garlic cloves, thinly sliced
1 ½ cups oyster sauce
2 tablespoons soy sauce
4 tablespoons Chinkiang vinegar
½ cup brown sugar
1 tablespoon cayenne pepper
2 tablespoons fresh ginger, minced
1. Preheat oven to 400°F with rack in upper third. Lightly oil a baking pan. My preference is to use cast iron skillets when I prepare salmon (and most other dishes haha) because I have a slight bias. You can use any oven safe dish you prefer that can fit all 3 fillets and gives about 1 inch of space between each.
2. After you have lightly oiled the pan, place the 3 fillets in the dish, skin down, with 1 inch of space between each. Season each fillet evenly with the salt, pepper, and onion powder.
3. Now you want to add your red onion, green onion, red pepper, and garlic to the dish. I prefer larger pieces (Ie. Thinly sliced red pepper and garlic) but if you prefer to dice or chop, you can do that as well. You can garnish each piece with the mixture and set that to side.
4. Meanwhile, in a medium mixing bowl add your oyster sauce, soy sauce, vinegar, brown sugar, cayenne pepper, and ginger. Take 1/3 of the mixture and set it aside. Pour the sauce onto the 3 fillets, cover the dish with foil, and place in the oven to cook for 20 minutes.
5. Once 20 minutes has gone by, take the dish out of the oven and increase the oven temperature to broil on high. Remove the foil. Brush the remaining sauce mixture that you set aside in the beginning on each fillet and place back into the oven for about 5 minutes, or until you see the salmon look like the glaze has a slight crisp to it.
I prefer to serve the salmon over a bed of brown jasmine rice, and with a side of Bok choy.