Salmon lovers, this one’s for you. This Chinese Black Bean Sauce Salmon with Green Onions is everything you want in a weeknight salmon dinner—flavor-packed, quick to make, and just fancy enough to impress. The fermented black bean sauce brings that umami-rich, slightly salty, and funky depth you only get in great Chinese stir-fries, while green onions brighten everything with a sharp, fresh punch. It’s not your typical soy salmon recipe—it’s deeper, richer, and totally craveable. Whether you're into asian fish recipes or exploring more salmon asian recipes, this one should definitely be on your list.
Think of it as a cross between a Chinese shrimp recipe and a Korean salmon dish—bold, punchy flavors with that unmistakable Asian pantry influence. And the best part? It cooks in under 30 minutes, with no special tools required.
Chinese Black Bean Sauce Salmon with Green Onions
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Course Main Course
Cuisine Chinese
Non-stick or cast iron skillet A non-stick pan helps keep the salmon intact, but cast iron gives a better sear.
Small saucepan To build the black bean sauce separately for better flavor control.
Fish spatula Optional, but helps keep delicate fish from breaking apart.
Mortar and pestle (optional) Useful if you want to mash the fermented black beans for a smoother sauce texture.
Rice cooker or pot For cooking the jasmine rice or noodles to serve on the side.
For the Salmon
- 4 salmon fillets about 6 oz each, skin-on preferred
- Salt and freshly ground black pepper to taste
- 2 teaspoons vegetable oil or any neutral oil like canola or peanut
For the Black Bean Sauce
- 2 tablespoons fermented black beans also labeled as salted black beans
- 1 tablespoon finely minced garlic about 2 cloves
- 1 tablespoon finely minced ginger
- 1 tablespoon finely chopped shallots or red onion
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine or dry sherry
- 1 teaspoon sugar
- ¼ cup chicken broth or water
Finishing Touches
- 3 –4 stalks of green onions sliced into 1-inch pieces
- 1 teaspoon sesame oil
- ½ teaspoon crushed red pepper flakes optional
- Steamed jasmine rice or rice noodles for serving
Step 1: Prep the Fermented Black Beans
Rinse the fermented black beans under cold water briefly to remove excess salt. Drain and mash lightly with the back of a spoon or use a mortar and pestle. This helps release more flavor into the sauce.
Step 2: Make the Black Bean Sauce
Heat a small saucepan over medium heat. Add a splash of oil, then sauté the garlic, ginger, and shallots for about 1–2 minutes until fragrant. Stir in the mashed black beans and cook for another 30 seconds.
Add soy sauce, oyster sauce, Shaoxing wine, sugar, and chicken broth. Let the sauce simmer for about 3–5 minutes until slightly thickened. Turn off heat and stir in the sesame oil. Set aside.
Step 3: Cook the Salmon
Pat the salmon fillets dry with a paper towel and season both sides lightly with salt and pepper.
Heat a large non-stick or cast iron skillet over medium-high heat. Add oil and place the salmon fillets skin-side down. Cook for 4–5 minutes until the skin is crispy and the salmon is mostly cooked through.
Flip the salmon and cook for another 2 minutes on the flesh side. Spoon a bit of the black bean sauce over the salmon while it finishes cooking to help glaze the fish.
Step 4: Add Green Onions
Add the sliced green onions to the pan around the salmon and cook for 1 minute until just softened but still vibrant. Drizzle in a bit more sauce if needed and toss lightly to coat.
Step 5: Plate and Serve
Serve the salmon over a bed of jasmine rice or noodles. Spoon more of the black bean sauce and green onions on top, and finish with a light drizzle of sesame oil or crushed red pepper flakes for a little kick.
Pairings
This bold, umami-heavy salmon dish needs fresh and balanced sides to round out the meal. Here are some great pairings:
- Jasmine rice or rice noodles: These mild bases soak up all the black bean sauce and mellow out the richness of the salmon.
- Stir-fried bok choy or Chinese broccoli: A simple garlic sauté makes these greens a perfect, healthy contrast.
- Cucumber salad with rice vinegar and sesame: Crisp and cooling, ideal to cut through the salty depth of the black bean sauce.
- Thai papaya salad: If you're in the mood to bring in some thai fish recipes influence, this adds crunch and acidity.
- Chilled sake or light lager: The slight sweetness in sake pairs beautifully with the salty-savory black bean glaze.
FAQs
1. Can I use boneless, skinless salmon fillets?
Absolutely, but skin-on is recommended for a crispier texture and better presentation. Boneless and skinless fillets will work too—just reduce the searing time slightly to prevent overcooking.
2. Is this similar to Japanese salmon recipes?
While japanese salmon recipes often focus on miso glazes or teriyaki, this version leans more Chinese with the fermented black bean base. However, the overall flavor intensity and use of aromatics make it a cousin to many japanese fish recipes.
3. Can I substitute another type of fish?
Yes! You can easily swap salmon for cod, snapper, or even mackerel. Just adjust the cooking time for thinner fillets. This method works well for those exploring asian fish recipes beyond just salmon.
4. Can I make this into a salmon curry recipe?
Not directly—but you can adapt it. Add coconut milk to the black bean sauce and throw in Thai red curry paste for a fusion spin. That twist gives you a beautiful thai salmon curry hybrid, which fits nicely with salmon curry recipes.
5. How do I make this a complete easy asian salmon meal?
Serve it with rice, quick pickled veggies, and a light miso soup or egg drop soup. It transforms this asian glazed salmon into a full weeknight dinner that feels restaurant-worthy.
