Grilled Salmon W/ Black Bean Sauce Recipe

Prep salmon

Pat salmon fillets dry with paper towels. Season both sides evenly with salt and black pepper. Let rest at room temperature for 10 minutes while you prepare the sauce.

Preheat wok or grill pan

If using a wok with a grill insert or a heavy grill pan, preheat over medium-high heat until very hot. Add 1 tablespoon neutral oil and heat until shimmering.

Grill sear

Place salmon skin-side down in the hot pan. Press gently to ensure full skin contact. Sear without moving for 4–5 minutes until skin is crisp and the fish is cooked about two-thirds of the way up the fillet.

Finish

Flip the salmon carefully and sear the flesh side 30–60 seconds to finish (depending on thickness). Remove salmon to a warm plate and tent loosely with foil while you finish the sauce.

Prepare fermented beans

Rinse the fermented black beans briefly under running water to reduce excess salt and ferment flavor. Drain and roughly chop them so they break down when cooked.

Aromatics

Place the wok over medium heat. Add the remaining 1 tablespoon neutral oil. When the oil is hot, add chopped shallot and cook 1–2 minutes until translucent. Add minced garlic and ginger and cook 30–45 seconds until fragrant but not browned.

Cook beans

Add the chopped fermented black beans to the wok and stir-fry 1 minute to release their flavor. If using fresh chili or flakes, add now and stir 30 seconds.

Deglaze and season

Add Shaoxing wine to deglaze, scraping any browned bits from the pan. Stir in light soy sauce, oyster sauce, brown sugar and the white parts of the sliced scallions. Cook 1 minute to combine.

Build sauce

Pour in the stock and bring the mixture to a gentle simmer. Simmer 2 minutes to meld flavors. In a small bowl, whisk cornstarch with cold water to form a slurry and slowly stir it into the simmering sauce to thicken. Cook 30–60 seconds until the sauce is glossy and coats the back of a spoon.

Finish sauce

Remove the wok from heat, stir in sesame oil and most of the green scallion slices (reserve a few for garnish). Taste and adjust seasoning with a splash more soy or a pinch more sugar if needed.

Plate

Spoon a generous portion of the black bean sauce onto warm plates or a serving platter. Place each salmon fillet on top of the sauce, skin-side down. Spoon additional sauce over the flesh if desired. Garnish with remaining scallion greens and lemon wedges. Serve immediately with steamed rice and vegetables.

Prepare steamed rice and vegetables according to your preferred method while salmon rests. Serve salmon and sauce over rice with bok choy on the side.