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+ servings
salmon with black bean sauce and a side of soy marinated cucumber and pickled veggies
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Black Bean Salmon

An Asian fusion recipe that takes delicious salmon and pairs it with a traditional Hong Kong black bean sauce
Course Main Course, Main Dish
Cuisine Cantonese, Fusion
Keyword Black Bean Salmon, Salmon
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 people
Cost $10


  • Pan


  • 300 grams Salmon more for more people, less for one person
  • 1 tbsp Black Bean Paste I used Lee Kum Kee
  • 1 tsp Fish Sauce
  • 2 tsp Lime Juice
  • 2 tsp Pepper Sauce I used an African one, but any pepper sauce is fine if you want to make it a bit spicier
  • 1 tbsp Garlic Powder
  • 2 tsp Paprika
  • 2 tbsp Olive Oil


  • In a bowl mix together all of the ingredients except the salmon and the olive oil.
  • Pat your salmon dry with paper towels and then salt the skin. Flip it over and spread the black bean sauce over the flesh of the fish.
  • In a skillet on high heat add the olive oil. When hot put the fish in skin side down and let it sear for about 5 minutes. Flip and sear for another 2-3 minutes. You can adjust these times depending on the size of your fish. I used a pretty large slab so it takes longer to cook.
  • Plate the fish and serve it hot.