Salmon Bistik

Posted byNoriePosted inRecipe, SeafoodTags:,

Actually, this dish is a Filipino dish that is made with Bangus or Milkfish.  To do that, the bangus is butterflied or cut crosswise about 1 ½ “ to 2” wide then marinated in soy sauce as in the recipe below. 

I experimented with this recipe using salmon to see if the flavor is acceptable and I found out that it really is very good.  Salmon is more readily available here in the U.S. and other countries in the West than Milkfish and you don’t have to contend with pin bones. 

This salmon fillet that I bought has the skin and scales on that is perfect to use for this dish.  Don’t bother to scale it.  Separate the meat from the skin at the table if you like.

  • 1 salmon fillet about 4” to 6” long

Marinade:

  • 2 TBS Light Soy Sauce
  • 1 tsp. Dark Soy Sauce (Mushroom soy sauce) optional
  • Juice of 1/2 lemon or Juice of 1 or 2 calamansi
  • ¼ tsp. black pepper
  • 1 TBS Olive oil for frying
  • 1 TBS butter cut in quarters

Let the salmon fillet marinate in the soy mixture for at least 30 minutes or longer.

Heat the olive oil in a frying pan. Remove the salmon from the marinade. Allow the excess liquid drain back into the bowl.  Add about 2 TBS water to the marinade and set it aside.

Fry the salmon fillet skin side up for 7 minutes on medium heat.  Flip and fry the skin side for another 2 minutes or until it is browned.  Transfer the fish on a plate.

Add the butter to the olive oil in the skillet and heat until bubbly but not too browned.  Add the marinade and stir well until hot and bubbly, then drizzle it over the fish.  Serve hot with lemon wedges and steamed veggies.