Chinese Five Spice Salmon with Ginger Broth
Elevate your weeknight dinner with this vibrant and flavor-packed Chinese Five Spice Salmon with Ginger Broth. Perfectly seared salmon fillets are seasoned with the warm, aromatic blend of Chinese five spice powder, creating a crispy, golden crust that pairs beautifully with the tangy and fragrant ginger-infused broth. A touch of soy sauce, rice vinegar, and fresh aromatics like garlic, green onions, and cilantro bring depth to the broth, while an optional hint of red chili adds a subtle kick. This healthy and elegant recipe comes together in just 35 minutes, making it a perfect balance of simplicity and sophistication. Serve this dish as a light yet satisfying meal, ideal for impressing guests or adding variety to your weekly rotation. Keywords: Chinese five spice salmon, ginger broth, quick salmon recipes, healthy Asian-inspired dinner, weeknight meal idea.
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Recipe Information
Ingredients
- 4 pieces (6 ounces each) salmon fillets
- 2 teaspoons Chinese five spice powder
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons cooking oil
- 2 tablespoons (grated) fresh ginger
- 2 cloves (minced) garlic cloves
- 4 cups chicken or vegetable stock
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 stalks (sliced thinly) green onions
- 2 tablespoons (chopped) fresh cilantro
- 1 whole (thinly sliced) red chili (optional)
Instructions
Pat the salmon fillets dry with paper towels. Rub each fillet with Chinese five spice powder, salt, and black pepper, ensuring an even coating.
Heat 1 tablespoon of cooking oil in a large nonstick skillet over medium-high heat. Once hot, sear the salmon fillets skin-side down for 3-4 minutes until the skin is crispy. Flip the fillets and cook for another 3 minutes until the flesh is just cooked through. Remove the salmon from the skillet and set aside.
In a medium saucepan, heat the remaining 1 tablespoon of cooking oil over medium heat. Add the grated ginger and minced garlic, stirring frequently, and sauté for 1-2 minutes until fragrant but not browned.
Pour the chicken or vegetable stock into the saucepan and bring to a gentle simmer. Stir in the soy sauce and rice vinegar. Let the broth simmer for 5-7 minutes to allow the flavors to meld.
Taste the broth and adjust seasoning if needed by adding more soy sauce or a pinch of salt.
To serve, ladle the ginger broth into shallow bowls. Gently place a salmon fillet in the center of each bowl, crispy skin side up.
Garnish with sliced green onions, chopped cilantro, and red chili slices if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
1623 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.8 g | 137% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 272 mg | 91% | |
| Sodium | 6331 mg | 275% | |
| Total Carbohydrate | 16.0 g | 6% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 3.4 g | ||
| Protein | 152.4 g | 305% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 116 mg | 9% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 579 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
