Fried Salmon Pinoy Bistek Style

Fried Salmon Pinoy Bistek Style
Fried Salmon Pinoy Bistek Style is another innovative dish from OPC. I have been in Australia for years now and all those years, I stayed away cooking salmon for the reason that I find it intimidating to make a Pinoy dish out of it. I did tried once to cook a skin on salmon fillet, that was when I first arrived here in Australia. It was a beautiful Sweet and Sour Tasmanian Salmon, I did cooked it soo perfect that even the photos is comparable to those glossy Photoshop pictures of food magazines. That was the first and last time I cooked fresh salmon fillet till today.

Salmon Pinoy Bistek Style

I wanted to cook a Pinoy dish out of the beautiful salmon fillet for the Holy Week, I hope everybody will like and try it.

I spent a lot of time thinking of what Pinoy dish to cook a "skin on salmon fillet", the dish should retain the attributes of perfectly pan fried salmon. The skin shall be crispy, the meat shall be cooked to perfection retaining its natural colors.

Salmon Bistek

I come out with a popular and well love Pinoy cooking method, bistek.

Here’s how I made my beautiful Fried Salmon Pinoy Bistek Style.


2 medium size salmon fillet, skin on
1/4 -1/3 cup light soy sauce
1/4 cup lemon juice
1 medium size onion, peeled, cut into rings
2-3 cloves garlic, peeled, crushed, chopped
1/2 tsp. cracked peppercorns
lemon wedges
cooking oil, peanut oil

Cooking procedure:

Fried Salmon Pinoy Bistek Style - Cooking Procedure

Heat a generous amount of cooking oil in medium size pan, pan fry the salmon fillet, skin first for about 3 to 4 minute or until crisp at moderate heat, then continue to pan fry all the other side for 2 to 3 minutes each sides. Keep aside the fried salmon. Styr fry the onion rings until translucent, keep aside. Using the same pan stir fry the cracked peppercorns and garlic until fragrant, then add in the soy sauce and lemon juice. Let simmer for a couple of minutes at low heat. Now arrange the fried salmon and fried onion in a platter pour over the lemon juice and soy sauce mixture over the fish, garnish with parsley and lemon wedges on the side. Serve with a lot of rice.


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