Stop Cooking Salmon The Wrong Way - This Chinese Trick Will Give You Perfect Salmon

Easy to make Chinese recipes that your family will enjoy :) Two plates can start with the same salmon, the same ginger, and the same soy sauce, yet one comes out dry, chalky, and smelling fishy while the other is silky, juicy, and so tender it flakes at the touch of a chopstick. In this video, I show the old Cantonese trick my family uses to cook salmon that tastes clean, fragrant, and restaurant-quality every single time. I’ll explain how I prepare the salmon to remove any fishy smell, why I steam it instead of frying it, and how a few minutes too long can ruin the whole fish. I also share the most important moment of the dish: pouring smoking hot oil over fresh ginger and scallion so it sizzles and releases all its fragrance, and how a simple seasoned soy sauce finishes the plate without covering the salmon’s natural flavor. Why restaurant salmon tastes so silky The mistake that makes salmon dry Choose a fresh salmon fillet Remove the fishy smell with ginger and wine Lay the salmon on scallion and ginger Steam with the water at a full boil Know exactly when it’s done Pour off the steaming liquid Mix the seasoned soy sauce The old trick: sizzling hot oil Garnish and serve right away Five lessons from the steamer