Jiang Cong Jiangyou Sanwenyu (姜葱酱油三文鱼)

Steps

1. 

   Thoroughly pat the salmon fillet dry with a paper towel and evenly sprinkle the flesh side with salt.

2. 

   Cut the green onion into sections, then slice lengthwise into thin strips. Cut the ginger into sticks.

3. 

   In a small bowl, combine soy sauce, Shaoxing rice wine, sugar (or honey) and ground white pepper.

4. 

   Heat the neutral oil in a pan. Add the green onion and ginger, sauté over medium heat until the onion begins to wilt.

5. 

   Push the aromatic vegetables aside, leaving most of the oil in the pan. Place the salmon skin-side down, press with a spatula so the skin contacts the oil.

6. 

   Cook the salmon for about 3 minutes, then flip and cook the other side for another 4 minutes. As the vegetables develop a crust, remove them so they don’t burn.

7. 

   Increase the heat to high and flip the salmon again so the skin becomes crispy (about 1 minute). Then turn off the heat.

8. 

   Transfer the salmon to a serving plate skin-side up, drizzle with the remaining oil from the pan.

9. 

   Pour the prepared sauce mixture into the hot pan, let it simmer briefly (about 5 seconds), then drizzle the salmon with the sauce. Top with the sautéed green onion and ginger and serve immediately.