Chiu Chow Chilli Oil Salmon with Sticky Soy, Ginger & Lime

Chiu Chow chilli oil salmon with sticky soy, ginger and lime glaze, garnished with sesame seeds, spring onions and fresh chilli

Chiu Chow Chilli Oil Salmon with Sticky Soy, Ginger & Lime

A restaurant-style salmon recipe featuring Lee Kum Kee Chiu Chow Chilli Oil. Pan-seared salmon is lacquered with a spicy sticky soy, garlic and ginger glaze, then finished with fresh lime, spring onion and sesame.

Course Dinner, Main Course

Cuisine Asian Fusion, Chinese-Inspired

Diet Low Fat

Keyword Asian Salmon Recipe, Chilli Garlic Salmon, Chiu Chow Chilli Oil Salmon, Lee Kum Kee Chilli Oil Recipe, Spicy Salmon Recipe, Sticky Soy Salmon

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 430

Author Nicol Retailer Limited

Equipment

Large non-stick frying pan
Small mixing bowl
Fish spatula
Fine grater

Ingredients

For the Salmon

4 salmon fillets approximately 150–180g each
1 tbsp neutral cooking oil
1/2 tsp fine sea salt
1/4 tsp white pepper

For the Chiu Chow Chilli Glaze

2 tbsp Lee Kum Kee Chiu Chow Chilli Oil include some chilli solids
1 1/2 tbsp light soy sauce
1 tbsp runny honey
1 tbsp Shaoxing wine
2 tsp rice vinegar
1 tsp sesame oil
2 garlic cloves finely grated
2 tsp fresh ginger finely grated
2 tbsp water
1 tsp fresh lime juice

For the Finishing Chilli Oil

To Garnish

2 spring onions finely sliced
toasted sesame seeds to taste
fresh coriander leaves
fresh red chilli thinly sliced
lime wedges for serving

Get Instant Help

Instructions

Prepare the salmon: Remove the salmon from the fridge approximately 15 minutes before cooking. Pat thoroughly dry and season lightly with sea salt and white pepper.
Make the glaze: Combine the Chiu Chow Chilli Oil, soy sauce, honey, Shaoxing wine, rice vinegar, sesame oil, garlic, ginger and water. Keep the lime juice separate until the end.
Sear the salmon: Heat a large frying pan over medium-high heat and add the neutral oil. If using skin-on salmon, place skin-side down and gently press for the first 20–30 seconds. Cook for approximately 4–5 minutes until the skin is crisp.
Turn the salmon carefully and cook for another 1–2 minutes. Transfer temporarily to a plate.
Create the sticky glaze: Reduce the heat to medium and pour the prepared Chiu Chow sauce into the same pan. Allow it to bubble for 1–2 minutes until glossy and slightly reduced.
Return the salmon to the pan and spoon the bubbling glaze repeatedly over each fillet for 30–60 seconds. Remove from the heat and stir the fresh lime juice into the sauce.
Make the finishing oil: Combine 1 tablespoon Chiu Chow Chilli Oil with the fresh lime juice and lime zest.
Finish and serve: Spoon a small amount of chilli-lime finishing oil over the salmon. Garnish with spring onions, toasted sesame seeds, coriander, fresh chilli and lime wedges. Serve immediately.

Notes

Chef's Tips: Stir the Chiu Chow Chilli Oil before measuring so you capture both the aromatic oil and chilli-garlic solids. Do not overcook the salmon. Reduce the sauce into a glaze rather than simmering the fish for a long period. Add lime juice at the end to preserve its fresh citrus flavour. Taste before adding extra salt because the soy sauce and chilli oil already provide significant savouriness.

Air-Fryer Variation: Air fry lightly oiled salmon at 190°C for approximately 7–10 minutes depending on thickness. Reduce the glaze separately, brush over the salmon and return to the air fryer for another 1–2 minutes until lacquered.

Serving Suggestion: Serve with steamed jasmine rice, egg fried rice or noodles to capture the spicy Chiu Chow glaze.

Star Ingredient: Lee Kum Kee Chiu Chow Chilli Oil 880g – https://nicolretailer.com/product/lee-kum-kee-chiu-chow-chilli-oil-880g/

Recipe and image created by Nicol Retailer Limited.

Nutrition