Oyster sauce glazed salmon

The best way to use oyster sauce!

This oyster sauce glazed salmon is the perfect easy and tasty weeknight recipe. The hero in this marinade is the oyster sauce that adds a lovely umami and savoury flavour to the salmon without the need to marinade it!

This salmon is best served with with a spicy chilli crispy rice that you can make in the air fryer or oven in less than 15min!

🌱Vegetarian

🍽️ 2 portions

Ingredients

For the glazed salmon:

• 2 1/2 tbsp Lee Kum Kee Premium Oyster Sauce 

• 1 tsp garlic powder 

• 1/2 tbsp honey 

• 1/2 tbsp Lee Kum Kee Seasoned Rice Vinegar

• 1 1/2 tbsp Lee Kum Kee Premium Light Soy Sauce

• 1 tsp Lee Kum Kee Premium Dark Soy Sauce

• Chopped coriander

• 2 salmon fillets

• 1 tbsp Lee Kum Kee Sesame Wok Oil

For the rice

• 220g cooked rice

• 2 tbsp LKK Chiu Chow Chilli Oil

• 1 tsp salt

Optional toppings: avocado, edamame beans, sesame seeds.

Method

• Make the glaze in a bowl by mixing all the ingredients well with a spoon

• Brush the salmon fillets with the sauce and then reserve the rest of the glaze in the bowl for later. Leave the fillets to marinade in the fridge for 15min minutes

• Meanwhile make the crispy rice by mixing 200g of cooked rice with the chilli oil and salt. Spread the rice flat on a baking tray. Bake at 180C in an air fryer for 15min or alternatively in the oven at 200C until golden and crispy.

• Take a frying pan, add the sesame oil and bring it to medium heat. Add the salmon fillets and cook on both sides for 3-4 minutes until the skin gets crispy and golden. Now add the rest of the glaze sauce to the pan and cook for 1 more minute.

• Plate your salmon along with the crispy rice and your toppings.

FAQS and Tips

• You can store the prepared this in an airtight container for up to 3 days