The belly, which is the fatty and flavorful part of the salmon, is a popular seafood choice for many. It has a rich taste, and the fatty meat is tender and moist.
Salmon is full of healthy nutrients, such as essential fatty acids, proteins, vitamins D and B, and minerals such as selenium. It doesn't matter if the fish is wild-caught or farmed. Both wild-caught and farmed salmon can be sustainable and of high quality. Grocery stores with sustainable seafood certifications or labels indicate responsible sourcing and environmental stewardship.
How can you cook it? You can grill, oven roast, broil, or braise the fish. You can also make sushi and sashimi with it. There are many ways you can enjoy this healthy and tasty seafood. Our salmon belly recipe is Asian-inspired. It's effortless to make, and combined with rice or noodles, it makes dinner on a plate.
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Ingredients
1. Main
- Salmon belly — 12 pcs., approximately 1 ½ pounds
- Canola oil — 2 tbsp.
- Onion — 1 pc., medium-sized, peeled and thinly sliced
- Garlic — 4 cloves, peeled and crushed
- Ginger — 1 pc., 1-inch, grated
- Red bell pepper — 1 pc., chopped into small cubes
- Yellow bell pepper — 1 pc., chopped into small cubes
- Green bell pepper — 1 pc., chopped into small cubes
- Baby corn — 8 pcs., canned
- Broccoli florets — 1 cup
- Green onions — 2 pcs., white parts, finely chopped
2. For the marinade
- Brown sugar — 1 tbsp.
- Soy sauce — 3 tbsp., low sodium
- Sesame oil — 2 tbsp.
- Lemon juice — 4 tbsp.
- Rice vinegar — 2 tbsp.
3. For garnishing
- Green onion — Green leaves, very finely chopped
- Roasted sesame seeds — ½ tsp. for each serving
Instructions
- First, prepare the marinade for the fish. Combine the marinade ingredients in a mixing bowl large enough to hold all the salmon belly pieces. Stir until the brown sugar is completely dissolved.
- Put the fish in the bowl. Stir and make sure all the pieces are covered with the marinade. Cover the bowl with a plastic wrap and let the fish sit in the marinade for half an hour in the fridge.
- In the meantime, cut and prepare the vegetables.
- Place a large skillet or a wok on the stove. Heat in a medium-high setting. Add 1 tablespoon of the canola oil to the pan. Heat until the oil becomes smokey.
- Add the marinated salmon pieces (reserving the marinade) to the pan. Stir-fry the salmon for about 2-3 minutes or until it's lightly browned. Remove the salmon pieces from the pan and set them aside on a plate.
- In the same pan, add the remaining oil. When the oil is heated, add the minced garlic and grated ginger, and stir-fry for about 30 seconds or until fragrant.
- Add the remaining vegetables to the pan. On medium-high heat, stir-fry the vegetables for 3-4 minutes or until they become tender-crisp.
- Pour the reserved marinade over the vegetables and stir to coat them evenly.
- Return the cooked salmon to the pan and shake the pan to make sure the salmon and the vegetables are well combined and heated through.
- Divide the dish into serving plates. Garnish each plate with green onions and sesame seeds.
Substitutions
- Brown sugar — You can substitute the brown sugar with the same amount of honey to achieve a similar glaze.
- Canola oil — You can substitute canola oil with sunflower or any other neutral vegetable oil. We don’t recommend olive oil since its taste may be strong.
Variations
- Sauce it up — Our recipe calls for everyday ingredients most of us have at home, but you can use other Asian sauces to give the fish extra flavor. Reduce the amount of soy sauce to two tablespoons and add two tablespoons of oyster sauce. You can also leave out the rice vinegar and add the same amount of oyster sauce.
Equipment
- Measuring spoons and cups
- Mixing bowl
- Chopping board
- Knife
- Stove
- Large skillet or wok
- Serving plates or bowls
- Wooden spatula
- Plastic wrap
Storage and Reheating
- Fish is a delicate food that spoils quickly, especially during the summer. That’s why we recommend you to enjoy salmon belly on the day you cook. But if you have leftovers, you can store them in the fridge for the next day covered tightly.
- You can freeze leftover fish. It is best to do it in small portions. You can store it for up to a month. Be careful with defrosting and reheating.
Pro Tips
- To prepare a complete meal starring salmon belly, you can pair it with cooked rice or noodles. The stylish way to do this is to arrange rice or noodle bowls. You can easily win hearts with colorful bowls reflecting your creativity and cooking skills.
Special Salmon Belly Recipe
Cook up pure joy! Our salmon belly recipe is a ticket to enchantment on your plate. Experience culinary bliss like never before!
Equipment
Ingredients
Main
- 12 pcs. salmon belly approximately 1 ½ pounds
- 2 tbsp. canola oil
- 1 pc. onion medium-sized, peeled and thinly sliced
- 4 cloves garlic peeled and crushed
- 1 pc. ginger 1-inch, grated
- 1 pc. red bell pepper chopped into small cubes
- 1 pc. yellow bell pepper chopped into small cubes
- 1 pc. green bell pepper chopped into small cubes
- 8 pcs. baby corn canned
- 1 cup broccoli florets
- 2 pcs. green onions white parts, finely chopped
For the marinade
- 1 tbsp. brown sugar
- 3 tbsp. soy sauce low sodium
- 2 tbsp. sesame oil
- 4 tbsp. lemon juice
- 2 tbsp. rice vinegar
For garnishing
- Green leaves of green onion very finely chopped
- ½ tsp. roasted sesame seeds for each serving
Instructions
- First, prepare the marinade for the fish. Combine the marinade ingredients in a mixing bowl large enough to hold all the salmon belly pieces. Stir until brown sugar is completely dissolved.
- Put the fish in the bowl. Stir and make sure all the pieces are covered with the marinade. Cover the bowl with a plastic wrap and let the fish sit in the marinade for half an hour in the fridge.
- In the meantime, cut and prepare the vegetables.
- Place a large skillet or a wok on the stove. Heat in a medium-high setting. Add 1 tablespoon of the canola oil to the pan. Heat until the oil becomes smokey.
- Add the marinated salmon pieces (reserving the marinade) to the pan. Stir-fry the salmon for about 2-3 minutes or until it's lightly browned. Remove the salmon pieces from the pan and set it aside on a plate.
- In the same pan, add the remaining oil. When the oil is heated, put the minced garlic and grated ginger, and stir-fry for about 30 seconds or until fragrant.
- Add the remaining vegetables to the pan. On medium-high heat, stir-fry the vegetables for 3-4 minutes or until they become tender-crisp.
- Pour the reserved marinade over the vegetables and stir to coat them evenly.
- Return the cooked salmon to the pan and shake the pan to make sure the salmon and the vegetables are well combined and heated through.
- Divide the dish into serving plates. Garnish each plate with green onions and sesame seeds.
Video
Notes
- To prepare a complete meal starring salmon belly, you can pair it with cooked rice or noodles. The stylish way to do this is to arrange rice or noodle bowls. You can easily win hearts with colorful bowls reflecting your creativity and cooking skills.
Nutrition
Nutrition Facts
Special Salmon Belly Recipe
Amount per Serving
Calories
178
% Daily Value*
Fat
15
g
23
%
Saturated Fat
2
g
13
%
Trans Fat
0.03
g
Polyunsaturated Fat
5
g
Monounsaturated Fat
8
g
Cholesterol
2
mg
1
%
Sodium
630
mg
27
%
Potassium
154
mg
4
%
Carbohydrates
8
g
3
%
Fiber
1
g
4
%
Sugar
5
g
6
%
Protein
3
g
6
%
Vitamin A
164
IU
3
%
Vitamin C
28
mg
34
%
Calcium
30
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!
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