If you’re looking for a dinner that’s fast, flavourful, and utterly addictive, this sizzling sauce salmon might just become your new favorite. Inspired by the London culinary academy School of Wok (I’ve simplified the recipe further for lazy cooks like myself ahem), this recipe combines lightly fried salmon cubes with a simple yet aromatic sauce that comes together in minutes.
No heavy seasoning, no fishiness. Just pure, clean flavours with a little kick from fresh chili.
Perfectly Pan-Fried Salmon Cubes
To start, I use fresh salmon fillets cut into bite-sized cubes. A light sprinkle of salt is all they need before hitting a hot, lightly oiled pan. The key here is not to overcook the salmon. You want it just cooked through, with the outside slightly crisp and golden while the inside stays tender and juicy.
Once the salmon pieces are ready, set them aside while you build the aromatic sauce that gives this dish its signature flavour.
Building the Aromatic Sauce
In a clean pot, add a drizzle of oil followed by finely sliced ginger, minced garlic, spring onions, and shallots. The moment these aromatics hit the heat, your kitchen will fill with the most incredible scent.
Let them sizzle just until fragrant, then pour in light soy sauce with a splash of water to form a savoury base. Slide the salmon cubes back in, toss gently to coat, and finish with a topping of thinly sliced red chili and fresh coriander leaves.
Bringing It All Together
Now cover the pan with a lid for just ten seconds to let the flavours meld, and that’s it!
And that’s it. Serve it over a bowl of steaming white rice, and you’ll see why this dish is on repeat in my home.
If you love Chinese-style cooked fish, try out my killer steamed fish recipe!
Sizzling Sauce Salmon
Equipment
- Deep pot, nonstick saucepan
Ingredients
- 1 salmon fillet cubed
- 1/4 tsp salt
- 1 tbsp oil
- 1 thumb-sized piece ginger sliced
- 3-4 garlic cloves minced
- 2 spring onions sliced
- 3-4 shallots or 1/2 big onion thinly sliced
- 1 tbsp light soy sauce
- 3-4 tbsp water
- 1 red chili sliced
- Fresh coriander leaves
Instructions
- Season the salmon cubes with salt.
- Lightly coat a nonstick pan with oil. Place pieces of salmon and panfry on both sides until skin starts to brown and flesh is just cooked through. Set aside.
- In a clean pot, add a little oil, then stir-fry ginger, garlic, spring onions, and shallots/onion until fragrant.
- Drizzle in light soy sauce and water, then return salmon to the pan.
- Add sliced chili and coriander, cover with a lid for 10 seconds, and serve immediately..
Notes
1. What kind of salmon works best for this recipe? Fresh salmon fillet with skin removed works best. Choose thicker fillets so the cubes stay juicy and don’t dry out. 2. How big should I cut the salmon cubes? Aim for bite-sized pieces, around 2–3 cm. Smaller cubes cook too fast and break apart; larger pieces won’t absorb the sauce as well. 3. How do I prevent the salmon from breaking when pan-frying? Use a non-stick pan, don’t flip too early, and handle the salmon gently with a spatula. Lightly pat the cubes dry before seasoning. 4. Why is my salmon turning dry? It was overcooked. Cook salmon on medium heat, just until the centre turns opaque. It continues cooking slightly after being removed from the pan. 5. Can I air-fry the salmon instead of pan-frying? Yes! Air-fry at 180°C for 6–8 minutes, lightly brushed with oil. Then toss in the sizzling sauce. 6. What aromatics do I need for the sauce? A simple but powerful combo: Ginger Garlic Shallots Spring onion They build the fragrant base that defines the dish. 7. Can I make this dish less spicy? Of course. The red chilli is optional — leave it out or replace with a milder chilli. The sauce remains flavourful without heat. 8. What soy sauce should I use? Light soy sauce only. Dark soy will overpower the dish and make the sauce too strong or too dark. 9. Can I swap salmon with other fish? Yes — firm white fish works well: Barramundi Sea bass Snapper
Avoid delicate fish like dory, which can break apart easily. 10. What do I serve this salmon with? It’s perfect with: Steamed white rice Garlic fried rice Stir-fried greens (choy sum, kalian, broccoli) Noodles tossed with sesame oil and soy sauce
Alexandra Wong is a Malaysian food writer, recipe developer and the author behind Cook With Ipohbunny. She shares practical family recipes, restaurant recreations and home-cooking tips inspired by Malaysian Chinese cuisine.