Hunan Style Chili Salmon
Bring bold, spicy flavors to your dinner table with this irresistible Hunan Style Chili Salmon. Perfectly seared salmon fillets are paired with a vibrant, aromatic sauce made from Hunan-style chili paste, fresh red chilies, garlic, and ginger for a tantalizing heat that will excite your taste buds. A splash of Shaoxing wine, soy sauce, and rice vinegar adds layers of umami and tangy complexity, while a touch of sugar balances the fiery kick. This quick and easy recipe, ready in just 30 minutes, is both weeknight-friendly and impressive enough for special occasions. Top it off with sliced scallions and sesame seeds, and serve over steamed jasmine rice for an unforgettable meal. Ideal for fans of Chinese cuisine, this spicy salmon dish is a flavorful fusion of heat, texture, and richness.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces (6 oz each) salmon fillets
- 3 tablespoons soy sauce
- 2 tablespoons Shaoxing wine (or dry sherry)
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 4 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 2 chilies fresh red chilies, finely chopped
- 2 tablespoons Hunan-style chili paste (or sambal oelek)
- 1 tablespoon dark soy sauce
- 1 teaspoon sugar
- 1 teaspoon rice vinegar
- 2 stalks scallions, sliced
- 1 teaspoon white sesame seeds (optional, for garnish)
Instructions
In a small bowl, combine soy sauce, Shaoxing wine, sesame oil, and cornstarch. Mix well until smooth and set aside.
Pat the salmon fillets dry with paper towels, then season lightly with salt and pepper on both sides.
Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium-high heat. Add the salmon fillets, skin side down, and cook for 3-4 minutes until the skin is crispy and golden. Flip the salmon and cook for an additional 2-3 minutes, or until cooked to your desired doneness. Remove the salmon from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil over medium heat. Add the minced garlic, ginger, and chopped red chilies. Stir-fry for 1 minute until fragrant.
Add the Hunan-style chili paste, dark soy sauce, sugar, and rice vinegar to the skillet. Stir to combine, then pour in the prepared sauce mixture from step 1. Simmer for 2 minutes until the sauce thickens slightly.
Return the cooked salmon fillets to the skillet and spoon the sauce over them. Cook for 1-2 minutes, allowing the salmon to absorb the flavors of the sauce.
Garnish the dish with sliced scallions and a sprinkle of sesame seeds, if desired. Serve hot with steamed jasmine rice or stir-fried vegetables.
Nutrition Facts
Calories |
1763 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.2 g | 152% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 272 mg | 91% | |
| Sodium | 3762 mg | 164% | |
| Total Carbohydrate | 26.3 g | 10% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 9.2 g | ||
| Protein | 149.5 g | 299% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 78 mg | 6% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 617 mg | 13% | |
*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.
