1. Pan-fried lemon salmon


1 piece of skinless salmon

1/4 of lemon

Some salt

Some freshly ground black pepper

Preference amount of asparagus, mushrooms


1. After washing the salmon, soak up the water with a kitchen paper towel, and sprinkle fine salt or sea salt, and freshly ground black pepper on each side.

2. Cover with plastic wrap, put it in the refrigerator layer (not the frozen layer) and marinate for the afternoon.

3.Take 1/4 lemon, chop the yellow skin with a paring knife into fines.

4. After marinating the salmon for the afternoon, take out the salmon. Prepare side dishes such as asparagus and mushrooms.

5. Cut a slice of lemon and take 1/4 of the juice.

6. No oil is needed for the pan. Place the salmon in the pan after heating, and fry the marinated side for 3-4 minutes.

7, After one-sided is done , turn it over and fry for another 2-3 minutes. Pour in the chopped lemon, lemon juice and a pinch of rosemary when the dish is almost done.

8. Place it on a plate and done. Other side dishes can be stir-fried with the oil in the salmon.

2.Salmon Teriyaki


2 pieces of salmon

4 tablespoons of mirin

3 tablespoons of Japanese soy sauce

2 tablespoons of sake

1 small piece of ginger

2 scallions

1 tablespoon of starch


1. Clean the salmon, cut the scallion into sections and set aside. Grind the ginger into puree and filter to get a tablespoon of ginger juice.

2. Pour in soy sauce, mirin and sake and mix well to form the teriyaki sauce.

3. Put the salmon into a fresh-keeping bag, take out 3 tablespoons of teriyaki sauce and pour it into the bag. Seal them and place in the refrigerator to marinate for half an hour.

4. Take out the marinated salmon, absorb the moisture on the surface with kitchen paper, and then evenly put on the dried starch.

5. Pour a little oil into the pan, heat the salmon on medium heat with skin facing downwards.

6. Fry the green onion in the pan and turn it over after the fish skin is colored.

7. Pick out the scallion that has been fried brown, and fry each side of the salmon for 1-2 minutes.

8. Pour in the teriyaki sauce, let it boil for a while and then leave it to dry until the sauce becomes foamy. Ready the pan, and serve with fried scallions.

3.Smoked Salmon Spinach Omelet


150g of fresh spinach

A handful of fresh basil

2 teaspoon of fresh chopped dill

6 slices of smoked salmon

150g of cream cheese

3 egg yolks

3 egg whites

Half a lemon (juice)

Half lemon zest

Salt and black pepper


1. Preheat the oven to around 180°C. Softened out the cheese when removing it from the refrigerator.

2. Boil the water in a small pot, add spinach and cook for a minute or two. Take out the spinach and drain, use cold water to cool down, and dry out the water as much as possible.

3. Chop the spinach into fine pieces. Add 3 egg yolks, chopped basil leaves, salt and pepper to the chopped spinach and mix well.

4. Whip the egg whites until it becomes thick , then slowly pour it into the spinach egg yolk paste and mix.

5. Place the baking dish with greased paper, pour the spinach batter into the baking dish and smoothen it with a spatula. Bake at 180 degrees for 15 minutes.

6. Mix the softened cream cheese with dill, lemon zest, and lemon juice until it becomes smooth. Then, add salt and pepper as well.

7. When the spinach egg crust is done, tear off the greased paper and let it cool.

8. Spread the mixed cream cheese evenly and put smoked salmon slices on top. Roll it like a roll cake. Wrap both ends with baking paper to fixed the shape.

9. Refrigerate for a few hours before serving.

4.Homemade salmon stew with tofu


300g of salmon

300g of tofu

1 scallion

4 garlic cloves

1 small piece of ginger

1 stalk coriander


3 tablespoon of light soy sauce

1 teaspoon of dark soy sauce

1 tablespoon of white sugar

1/2 tablespoon of cooking wine

1/2 tablespoon of aged vinegar


1. Prepare the ingredients: Sliced ​​shallots, chopped green onions, sliced ​​ginger, peeled garlic and smashed, and then cut the coriander into sections. Cut the salmon and tofu into 2 cm square pieces and set aside.

2. Put a small amount of oil in the pan, add salmon and fry. Turn it over and fry until the salmon is golden on both sides.

3. Fry the tofu in a pan until the tofu is golden on both sides.

4. Take out the fried salmon cubes and tofu cubes, and use kitchen absorbent paper to absorb the oil on the surface.

5. Leave the oil used to fry salmon and tofu in the pot, add in green onion, ginger, garlic to grill.

6. Add in light soy sauce and boil over high heat. Then, add the fried salmon and tofu.

7. Add an moderate amount of water, dark soy sauce, white sugar, vinegar, and cooking wine as well. Bring the soup to a boil over high heat, cover the pot, and let it simmer for 10 minutes.

8. Open the lid and turn to high heat to collect the sauce. Sprinkle chopped green onion and coriander on the finished plate.


5. Pan-fried salmon with lemon and black pepper


1 piece of salmon

Half a lemon

Some black pepper

Cooking wine

A pinch of salt


1. Marinate the salmon with black pepper, salt, wine, and lemon juice for 30 minutes. Add oil to the pan and fry the salmon until both sides turns crispy.

2. After removing it from the pan, add in the lemon juice and cut small slices of lemon as decoration and serve with a plate

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