Braised Salmon in Ginger & Spring Onion with Udon

Salmon is a regular guest in my refrigerator, not only because it's convenient and easy to cook but also because it's a reliable choice during fishing off-seasons or when there aren't many good fish options available in the market.

I really like salmon fillets for a few reasons: first, they're boneless and meaty, and second, they can be baked, sautéed, or fried, making them very versatile. This time, I made a ginger and scallion baked salmon, and everyone loved how flavourful it turned out.

When you mention ginger and spring onion, people often think of dishes like ginger onion crab or ginger onion lobster, but salmon is just as excellent when prepared this way.

I seared each side for about two minutes, which gave the salmon a slightly crispy and aromatic exterior, and then braised it with a ginger and scallion sauce—so delicious that it's hard to stop eating. I also served it with some Inaniwa udon (the frozen kind), which has a tender and smooth texture, making the meal even more delightful!

ʙɪɢʙᴏʏ ᴛɪᴘs✨

📌The salmon I used is boneless fillet. Some people might end up with the thinner salmon steaks (with bones in the middle), which is fine too, but since they are thinner, you only need to sear each side for 1.5 to 2 minutes.

Ingredients (serve 2)

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Salmon Fillet	2 pcs (180g each)
Udon	2 each
Garlic	4 cloves
Ginger	40 g
Shallot	2 each
Spring Onion	3 sprigs
Chicken Stock	300ml
Cornstarch slurry	to taste

Steps

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1. Chop the garlic and shallot finely. Peel and slice the ginger. Clean and cut the spring onions into sections.

2. Bring a pot of water to a boil, add the udon noodles, and cook for 2-3 minutes. Once cooked, drain and set aside.

3. Heat a non-stick skillet over medium heat and add a small amount of oil. Place the salmon fillets in the skillet, skin-side down, and cook for 2 minutes. Flip the fillets and cook the other side for 2 minutes. Cook each side for an additional 1 minute. Once cooked, remove the salmon from the skillet and set aside.

4. In the same skillet (with the flavourful salmon oil), add the minced garlic, shallots, and ginger. Sauté until fragrant. Then add the chicken stock and bring to a boil.

5. Once boiling, return the salmon to the skillet, cover with a lid, and bake for 1-2 minutes.

6. After removing the lid, take out the salmon and plate it along with the udon noodles.

7. After removing the salmon, add the green onions and cook for 20 seconds. Then, add an appropriate amount of cornstarch slurry and stir until the sauce reaches the desired thickness. Turn off the heat.

8. Finally, pour the ginger and spring onion sauce over the udon and enjoy!