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Chinese Black Bean Sauce Salmon with Green onions

Chinese Black Bean Sauce Salmon with Green Onions

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Chinese
Servings 4

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Step 1: Prep the Fermented Black Beans

  1. 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

  1. 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.
  2. 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

  1. Pat the salmon fillets dry with a paper towel and season both sides lightly with salt and pepper.
  2. 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.
  3. 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

  1. 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

  1. 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.