It doesn’t take much to cook salmon or to dress it up, and there’s no way simpler than this: cook fillets by any of a number of methods, then finish them with flavored oil. Here I focus on a spicy soy oil that contains slivered garlic, peanut and sesame oils, and soy sauce, but it’s easy enough to change the spirit from Asian to European. Although oil is the basis for this sauce, the quantity is minimal because heating the oil thins it, enabling even a small amount to coat and flavor the fish.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Preheat the oven to 500°F. Heat a 12-inch nonstick ovenproof skillet over medium-high heat, then add 1 tablespoon of the peanut oil and swirl it around. Season the salmon with salt and pepper and put it, skin side up, in the skillet. A minute later, when the salmon has browned, turn and immediately transfer it to the oven.
Step 2
Combine the remaining peanut oil in a small saucepan with the sesame oil, garlic, and chiles and turn the heat to medium. Cook, gently shaking the pan occasionally, until the garlic and chiles sizzle and the garlic colors lightly, about 5 minutes. Turn off the heat and remove the chiles. (This step may be done in advance.) When the oil cools a bit, add the soy sauce.
Step 3
The salmon will be medium-rare after about 6 minutes in the oven. Transfer it to a plate. Drizzle it with the oil, garnish if you like, and serve.
Variations
Step 4
Salmon with Spicy Sherry Vinegar Oil: Use a total of 3 tablespoons olive oil in place of the peanut and sesame oils. Combine the remaining 2 tablespoons olive oil in a small saucepan with the garlic, chiles, and some salt. Cook, gently shaking the pan occasionally, until the garlic and chiles sizzle and the garlic colors lightly, about 5 minutes. Turn off the heat and remove the chiles. (This step may be done in advance.) When the oil cools a bit, add 1 tablespoon sherry vinegar. Garnish with 1/4 cup roughly chopped fresh parsley or 2 teaspoons minced fresh tarragon.
Step 5
Salmon with Soy and Black Beans: Before cooking the fish, soak 1 tablespoon preserved (Chinese) black beans in 1 tablespoon dry sherry or water. Drain the beans and add them to the oil along with the garlic and chiles.
