P F Chang Style Steamed Sockeye Salmon
Discover the perfect harmony of flavors in this P.F. Chang-style Steamed Sockeye Salmon recipe, where tender, flaky salmon is infused with bold Asian-inspired ingredients for a restaurant-quality dish at home. Marinated in a savory blend of low-sodium soy sauce, grated ginger, garlic, rice vinegar, sesame oil, and honey with a hint of red chili flakes, each fillet bursts with layered flavors that balance sweet, tangy, and spicy notes. The steaming technique locks in moisture and highlights the fish’s naturally rich taste, while aromatic scallions and optional sesame seeds elevate the presentation. Ready in under 30 minutes, this healthy and elegant salmon recipe pairs beautifully with steamed rice or sautéed vegetables, making it ideal for weeknight dinners or impressive entertaining.
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Recipe Information
Ingredients
- 4 pieces (6 ounces each) Sockeye salmon fillets
- 3 tablespoons Low-sodium soy sauce
- 1 tablespoon (grated) Fresh ginger
- 2 cloves (minced) Garlic
- 2 tablespoons Rice vinegar
- 1 teaspoon Sesame oil
- 1 tablespoon Honey
- 3 stalks (thinly sliced) Scallions
- 0.5 teaspoon Red chili flakes
- 1 teaspoon (optional, for garnish) Sesame seeds
Instructions
Rinse the sockeye salmon fillets under cold water and pat them dry with a paper towel. Set aside.
In a small mixing bowl, combine low-sodium soy sauce, grated ginger, minced garlic, rice vinegar, sesame oil, honey, and red chili flakes. Whisk together until smooth to create the marinade.
Place the salmon fillets in a shallow dish or a sealable plastic bag, then pour the marinade over the fillets. Ensure each piece is well-coated. Marinate for 10 minutes while preparing the steamer.
Prepare your steamer by adding water to the base of the pot and bringing it to a gentle boil. Ensure your steamer basket or rack is clean and ready.
Line the steamer basket with parchment paper or a layer of thinly sliced scallions to prevent sticking and add an aromatic flavor.
Remove the salmon fillets from the marinade and let the excess drip off. Reserve the leftover marinade for later use.
Place the salmon fillets on the lined steamer basket in a single layer, ensuring there is space between each fillet for proper steam circulation.
Cover the steamer with its lid and steam the salmon over medium heat for 10-12 minutes, or until the flesh turns opaque and flakes easily with a fork.
While the salmon steams, pour the reserved marinade into a small saucepan. Heat it over medium heat and simmer for 2-3 minutes to reduce and thicken slightly.
Once cooked, carefully remove the salmon from the steamer and transfer to serving plates.
Drizzle the reduced marinade over the salmon, garnish with sliced scallions, and sprinkle with sesame seeds if desired.
Serve immediately with steamed rice or sautéed vegetables for a complete meal.
Nutrition Facts
Calories |
509 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.2 g | 35% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 71 mg | 24% | |
| Sodium | 1578 mg | 69% | |
| Total Carbohydrate | 27.0 g | 10% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 18.5 g | ||
| Protein | 38.6 g | 77% | |
| Vitamin D | 16.2 mcg | 81% | |
| Calcium | 58 mg | 4% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 616 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.
