Salmon is a staple at my house so I am constantly looking for new salmon recipes. This salmon with oyster sauce and basil recipe caught my attention because it is different from my usual way of cooking salmon. I would normally bake or pan-fry salmon as a fillet, but in this recipe, the salmon fillet is cut into cubes, coat with oyster sauce and pan-fried. It is then finished cooking in a mixture of white wine and water. Fresh chopped basil is later added at the end of cooking. The salmon cubes were perfectly cooked. They were tender, moist and delicious. The combination of oyster sauce and basil gives this dish a unique taste and flavor. It reminds me of one of my favorite dishes, Fried Eggplant with Basil which uses oyster sauce and basil as well. My family loves this salmon dish so much; I have already cooked it twice in the past two weeks. We enjoyed this satisfying dish with steamed rice and vegetables. Yummy!
Cooking Tips for Perfect Salmon
Getting the salmon just right can make a huge difference in this dish. Start by choosing the best quality salmon you can find. Fresh salmon will have a bright color and a clean smell. If possible, look for wild-caught salmon as it typically has a better flavor and texture compared to farmed. When cutting the salmon into cubes, aim for uniform pieces. This helps them cook evenly, so you don’t end up with some pieces overcooked while others are underdone. Make sure your pan is hot before adding the salmon. This helps to get a nice sear on the outside, which adds flavor and keeps the fish moist inside. When you add the oyster sauce, do it in stages. Start with a light coating, then adjust according to taste. This way, you can control the saltiness of the dish. Lastly, fresh basil should be added at the end of cooking. This keeps its vibrant flavor intact, giving your dish that fresh herbaceous note that pairs so well with the richness of the salmon.
Serving Suggestions and Variations
This salmon dish pairs beautifully with a variety of sides. Steamed jasmine rice is a classic choice, as it absorbs the sauce well. You might also consider serving it with quinoa for a nutty flavor and added protein. For veggies, sautéed bok choy or green beans complement the dish nicely. If you want to add some crunch, sprinkle toasted sesame seeds over the top before serving. For a twist, try experimenting with different herbs. Cilantro or mint can give this dish a fresh spin. If you’re in the mood for a bit of heat, add some sliced fresh chilies or a dash of chili flakes to the oyster sauce. For a different protein option, this recipe can easily be adapted to shrimp or tofu. Just adjust the cooking time accordingly. Both alternatives will soak up the flavors of the sauce beautifully. Lastly, if you have leftovers, don’t hesitate to turn them into a salad the next day. Just flake the salmon over mixed greens and drizzle with a simple vinaigrette for a quick and delicious meal.
Frequently Asked Questions
What can I substitute for oyster sauce?
If you don’t have oyster sauce, soy sauce mixed with a bit of sugar can give you a similar flavor profile. Alternatively, hoisin sauce works well in a pinch, but it will be sweeter.
How should I store leftovers?
Store any leftover salmon in an airtight container in the fridge. It will keep well for up to three days, but for the best taste, try to eat it within two.
Can I prepare this dish ahead of time?
You can cut the salmon into cubes and mix the sauce ingredients ahead of time, storing them separately in the fridge. Just cook it fresh when you’re ready to eat for the best texture and flavor.
What sides go well with this salmon dish?
This salmon pairs beautifully with steamed rice and a side of sautéed vegetables. A simple salad or some roasted potatoes can also complement the flavors nicely.
What are common mistakes to avoid when cooking salmon?
One common mistake is not preheating the pan enough, which can lead to sticking. Also, cutting the salmon too large or unevenly can result in uneven cooking, so aim for uniform pieces.
Salmon with Oyster Sauce and Basil
Ingredients
- 1 1/2 pounds skinless salmon fillet cut into 1 1/2-inch cubes
- 2 tbsp oyster sauce
- Sea salt and freshly ground pepper
- 1 tbsp vegetable oil
- 4 green onions cut into 1-inch lengths
- 1 tbsp dry white wine
- 2 tbsp water
- 3 tbsp chopped fresh basil
Instructions
- In a large bowl, toss the salmon cubes with the oyster sauce; season lightly with salt and pepper.
- In a large non-stick skillet, heat the oil. Add the salmon and cook over medium high heat, turning once, until browned but barely cooked through, about 6 minutes.
- Reduce the heat to medium; add the wine, water and green onions; gently stir and let simmer for a minute or until the salmon is just cooked through. Stir in the basil.
- Served with steamed rice and vegetables.
Notes
Nutrition
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