Salmon With Green Onions, Garlic, Soy Sauce

This Salmon with Green Onions, Garlic, and Soy Sauce is one of the easiest and most delicious ways to cook salmon! Tender salmon is topped with fresh garlic and green onions, followed by sizzling hot oil and savory soy sauce. The combination is so flavorful, and it's delicious served with steamed rice!

Jump to:

• Ingredients for Salmon with Green Onions, Garlic, and Soy Sauce
• Can You Use Other Types of Fish?
• How to Make Salmon with Green Onions, Garlic, and Soy Sauce (Step by Step)
• Other Ways to Cook the Salmon
• Storage and Reheating
• Frequently Asked Questions
• Salmon with Green Onions, Garlic, and Soy Sauce Recipe
• More Delicious and Easy Salmon Recipes
• Pin for later!

What makes this Chinese-style salmon recipe especially easy is that I usually cook the salmon in the microwave! Yes, the microwave! It only takes a few minutes, and then I finish it with the garlic, green onions, hot oil, and soy sauce.

You can also pan-sear or steam the salmon if you prefer. The best part is that the same delicious toppings work with all three cooking methods!

Ingredients for Salmon with Green Onions, Garlic, and Soy Sauce

You only need a handful of ingredients to make this delicious Chinese-style salmon dish!

• Salmon: I use about 1 pound of salmon, which can be one large fillet or two smaller fillets. You can use skin-on or skinless salmon.
• Rice wine: Adds flavor to the fish as it cooks. I use Chinese rice wine, but Shaoxing wine is another option.
• Ginger: Sliced ginger adds a fragrant aroma and pairs especially well with fish.
• Garlic: Fresh chopped garlic is one of the main flavors in this dish. It becomes wonderfully aromatic when the hot oil hits it.
• Green onions (scallions): Add a fresh, slightly oniony flavor and are delicious with salmon.
• Light soy sauce: Gives the dish its savory, umami-rich flavor. I recommend light soy sauce rather than dark soy sauce, which has a different flavor and consistency.
• Vegetable oil: This is what makes the dish special! Hot oil is poured over the garlic and green onions to release their fragrance. You can also use another neutral oil suitable for high-heat cooking, such as avocado oil.

Can You Use Other Types of Fish?

Absolutely! Although I'm using salmon in this recipe, you can make a similar dish with many other types of fish.

In fact, ginger, scallions, and soy sauce are a classic combination in Chinese fish dishes, especially Cantonese-style steamed fish.

Here are a few other fish that work well:

Grouper

Grouper is a mild, slightly sweet fish with large flakes and a firm texture. It holds together nicely during cooking and goes well with ginger and soy sauce.

I've also made a similar dish using grouper, without garlic, and pan-seared it instead of microwaving it.

Cod

Cod is a mild, flaky white fish with a delicate texture. Its flavor works especially well with the garlic, ginger, and soy sauce.

Because cod can be more delicate than salmon, be careful when transferring it from the cooking dish.

Sea Bass

Sea bass is another great choice! It has a tender, moist texture and a slightly sweet flavor that pairs beautifully with ginger and scallions.

Flounder

Flounder is a mild, delicate white fish that also works well with this cooking style.

Since flounder fillets are often thinner than salmon, they will generally need less cooking time. Handle them gently so they don't fall apart.

Tip: Different fish and fillet thicknesses require different cooking times. Regardless of which fish you choose, cook it until the thickest part reaches an internal temperature of 145°F.

How to Make Salmon with Green Onions, Garlic, and Soy Sauce (Step by Step)

Here's how I usually make this easy salmon dish at home!

I use the microwave method because it's quick and convenient. I'll also explain how to pan-sear or steam the salmon below if you'd rather use one of those methods.

Ingredients

• 1 lb salmon fillet (for example, two 8-oz salmon fillets)
• 3 tablespoons rice wine
• 1 inch ginger, sliced
• 4 tablespoons vegetable oil
• 2 green onions, chopped
• 3 cloves garlic, chopped
• 4 tablespoons light soy sauce

Step 1: Prepare the Salmon

If your salmon is frozen, thaw it completely before cooking.

You can thaw frozen salmon in the refrigerator overnight. For quicker thawing, place it in a leakproof bag and submerge it in cold water, changing the water every 30 minutes until thawed. Remove any vacuum packaging before thawing unless the manufacturer specifically provides safe thawing instructions.

Pat the salmon dry and place it in a microwave-safe plate or shallow dish.

Arrange the sliced ginger over the salmon and pour the rice wine on top.

Cover with a microwave-safe lid or vented microwave-safe cover.

Step 2: Microwave the Salmon

Microwave the salmon on high for approximately 3-4 minutes to start.

The exact cooking time will depend on the thickness of your salmon and the wattage of your microwave.

Check the thickest part with a food thermometer. If the salmon hasn't reached 145°F, continue microwaving in 30-second increments, checking between each interval.

Let the salmon rest briefly before uncovering, and be careful of the hot steam.

Tip: Thin fillets cook much faster than thick ones. Start checking early to avoid overcooking the salmon.

Step 3: Add the Garlic and Green Onions

While the salmon is cooking, chop the garlic and green onions if you haven't already.

Once the salmon is cooked, carefully remove it from the microwave and uncover it.

Sprinkle the chopped garlic and green onions evenly over the salmon.

The sliced ginger used during cooking can stay on the fish.

Step 4: Pour the Hot Oil Over the Salmon

Add the vegetable oil to a small skillet or saucepan and heat over medium-high heat until hot and shimmering, but not smoking.

Carefully and slowly pour the hot oil over the garlic and green onions on top of the salmon.

You should hear that satisfying sizzle!

This is one of my favorite parts of making this dish. The hot oil releases the fragrance of the garlic and green onions, making everything smell amazing!

Tip: Make sure the salmon is in a heat-safe dish that can withstand the hot oil. Be careful when pouring, as the oil can splatter if it comes into contact with moisture.

Step 5: Add the Soy Sauce

Pour the light soy sauce over and around the salmon, garlic, and green onions.

The soy sauce combines with the fragrant oil and juices from the salmon to create a delicious savory sauce.

That's it! Your salmon is ready to serve!

Step 6: Serve!

Serve the salmon hot with steamed jasmine rice.

I love spooning some of the soy sauce and fragrant oil over my rice. It's such a simple combination, but so delicious!

You can also serve it with stir-fried vegetables or a simple Chinese vegetable side dish.

Other Ways to Cook the Salmon

Although microwaving is my favorite shortcut for this particular recipe, you can also pan-sear or steam the salmon.

The garlic, green onions, hot oil, and soy sauce finish remains the same regardless of which cooking method you choose.

Pan-Seared Salmon

Pan-searing is probably my second most-used way to cook salmon for this dish.

1. Heat a little vegetable oil in a skillet over medium-high heat.
2. Add the salmon and cook for about 3-5 minutes on the first side, depending on thickness.
3. Gently flip the salmon using a spatula.
4. Add the sliced ginger and rice wine, then continue cooking until the salmon reaches 145°F internally.
5. Transfer the salmon to a serving dish, top with chopped garlic and green onions, and finish with hot oil and soy sauce as described above.

Tip: If you're using thicker salmon fillets, you may need to lower the heat slightly and cook them longer so the centers cook through without burning the outside.

Steamed Salmon (Stovetop)

Steaming is another delicious option, especially if you prefer a softer, more delicate texture.

For stovetop steaming, you'll need a wok or pot with a lid and a steamer rack.

1. Place the salmon on a heat-safe plate with the sliced ginger on top.
2. Pour the rice wine over the salmon.
3. Add water to your wok or pot, making sure the water stays below the steamer rack.
4. Bring the water to a boil.
5. Place the salmon on the rack, cover, and steam for approximately 8-10 minutes, depending on the thickness of the fillet.
6. Check that the salmon reaches an internal temperature of 145°F.
7. Carefully remove the plate, add the chopped garlic and green onions, then finish with hot oil and soy sauce.

Be careful when removing the lid and plate, as the steam and accumulated cooking juices will be very hot.

Steamed Salmon (Rice Cooker)

You can also steam salmon in a rice cooker if yours has a steaming function or a compatible setup for steaming food.

I've made salmon this way before, too!

The exact instructions depend on your rice cooker model. Some rice cookers have a steaming tray, while others require you to place a heat-safe bowl inside.

For my rice cooker, I've placed the bowl of salmon inside, with water outside the bowl, and steamed it for approximately 8-10 minutes.

However, be sure to follow your rice cooker's instructions and check that the salmon is fully cooked to 145°F before serving.

Storage and Reheating

This salmon is best enjoyed fresh, especially right after pouring the sizzling hot oil over the garlic and green onions.

However, you can save leftovers for another meal.

Refrigerator: Store leftover cooked salmon in an airtight container in the refrigerator for up to 3-4 days. Refrigerate promptly, within 2 hours of cooking.

Freezer: You can freeze cooked salmon in a freezer-safe container, although the texture may be a little drier after thawing.

Reheating: Reheat gently in the microwave using short intervals, or in a covered skillet over low heat with a splash of water to prevent drying out. Reheat leftovers to 165°F.

If possible, store extra sauce separately and add it when reheating.

Frequently Asked Questions

Can you really cook salmon in the microwave?

Yes! It's actually one of the ways I most often make this recipe.

The microwave cooks salmon quickly without needing a separate steamer or skillet for the fish itself.

Just make sure to cover the fish with a microwave-safe cover, check the temperature, and avoid overcooking it.

How long does salmon take to cook in the microwave?

For the salmon fillets I usually make, I start with approximately 3-4 minutes on high.

However, cooking time varies depending on the thickness of the fish and the wattage of your microwave. Thicker fillets may need longer, while thinner ones may finish sooner.

Check the thickest part and continue in 30-second increments as needed until the salmon reaches 145°F internally.

Can I use frozen salmon?

Yes, but I recommend thawing it before making this recipe for more even cooking.

The easiest way is to thaw it overnight in the refrigerator.

If you need to thaw it faster, remove any vacuum packaging unless the manufacturer directs otherwise, place the salmon in a leakproof bag, and submerge it in cold water.

Do I have to pour hot oil over the fish?

The hot oil is one of the key things that gives this dish its delicious aroma and flavor.

It helps release the fragrance of the garlic and green onions, which is why I recommend not skipping this step.

Can I use regular soy sauce instead of light soy sauce?

Yes, although the flavor and saltiness may vary depending on the brand.

Dark soy sauce is not a direct substitute because it has a different flavor, thickness, and purpose.

Can I make this recipe with white fish?

Absolutely! Cod, sea bass, grouper, and flounder are all delicious choices.

Just keep in mind that white fish fillets can be thinner or more delicate than salmon, so adjust your cooking time accordingly.

More Delicious and Easy Salmon Recipes

If you love this Chinese home-style salmon, here are a few other delicious ways to cook salmon!

• Garlic Chili Crisp Salmon: Love spicy food? This juicy pan-seared salmon is topped with flavorful garlic chili crisp for a delicious kick!
• One-Pot Easy Salmon Rice Bowl (Rice Cooker or Instant Pot): Salmon, rice, garlic, and savory seasonings cook together in one pot! An easy, hands-off meal that's perfect for busy weeknights.
• Pan Seared Miso Salmon: Tender salmon marinated in a savory miso sauce, then pan-seared until golden and flaky. So flavorful and packed with umami!
• Pan Seared Salmon with Spinach and Mushrooms: Juicy pan-seared salmon served with tender spinach, mushrooms, and garlic. A simple, delicious way to enjoy salmon and veggies together!

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