Stir-Fried Salmon with Caramelized Lemon

I originally wanted to call this *Sticky Lemon Salmon* but I did not get warm results. I happen to love that title but alas I have bowed to peer pressure, again. This is such an amazing meal! Salmon and lemons have always been a good match. I found a recipe that will have you loving this classic combination in a whole new way. This recipe will blow you away and any preconceived ideas of this wonderful fish with it’s citrus sidekick.

This is sweet and sour, crunchy and silky, and oh so good. The combination of opposites, in my opinion, make this dish pop! The sugar, garlic & ginger caramelize and become a little sticky, crunchy and silky, mmm.

What, stir-fried fish? Well, heck yes! While I do not actually stir-fry it because I am too chicken, the idea is there. This dish is so lovely and simple that I have made it numerous times.

Stir-Fried Salmon with Caramelized Lemon
adapted from Ken Hom’s Top 100 Stir-Fry Recipes

• 1 lb boneless wild salmon fillet, skinned (use wild it is worth it, both for health and taste)
• salt
• peanut or vegetable oil
• 1 Tbsp finely shredded ginger root
• 1 clove of garlic, thinly sliced or minced
• 1 tsp sugar
• finely grated zest of a lemon, use unwaxed if you can find it
• 1 lemon, peeled and segmented
• 2 tsp sesame oil (I forgot this step, and it was awesome without it)
• salt & freshly ground black pepper

1. Cut the salmon into 1″ strips. Sprinkle with salt evenly and set aside while preparing everything else.

2. Heat a non-stick fry pan over moderately high heat and add a little oil or cooking spray. When pan is hot and oil is shimmery, but not smoking, add the salmon strips. Shake pan often to make sure they are not sticking, but do not turn for about 2 minutes. Gently turn the fish over to brown the other side. This side should take a little less time. Take special care not to break up the salmon, if it happens oh well it will still taste great. Remove from pan when cooked, and set aside.

3. Reheat pan and add a tablespoon of oil. When oil is shimmery add ginger and garlic and stir-fry for 20 seconds to get a little color. Add the sugar, lemon zest, lemon segments, and salt & pepper. Saute for about 1 minute until the sauce becomes a little sticky. [Sticky in a good way]

4. Return the salmon to the pan with the sauce. Gently mix with the lemon for 1 minute. Add sesame oil and give a good stir. Arrange salmon on a platter and spoon sauce over.

Serve immediately with rice and stir-fried greens

I originally published this recipe one year ago today. The recipe has been updated and new pictures included.

Tagged as: Asian, lemon, quick, salmon