The Best Recipe Salmon Belly: 4 Easy Cooking Methods
Find the ultimate recipe salmon belly! Get our foolproof guide to cooking crispy, tender salmon belly with 4 delicious and easy methods.
Equipment
- Mixing Bowl
- Whisk
- Baking Sheet
- Air Fryer
- Non-stick Skillet
- Grill
Ingredients
For the Salmon
- 1 lb salmon belly cut into 4-6 pieces
- 1 tablespoon cooking oil for pan-searing method only
For the Core Marinade
- 2 tablespoons soy sauce or tamari for gluten-free
- 1 tablespoon fresh ginger grated
- 2 cloves garlic minced
- 1 tablespoon honey
- 1 teaspoon sesame oil
- ¼ teaspoon freshly ground black pepper
Instructions
Marinade Preparation
- 1. In a small mixing bowl, whisk together the soy sauce, grated ginger, minced garlic, honey, sesame oil, and black pepper.
- 2. Place the salmon belly pieces in a shallow dish and pour the marinade over, ensuring all pieces are evenly coated. Allow the salmon to marinate in the refrigerator for at least 15 minutes.
Cooking Method (Choose One)
- 1. **Method 1: Baked:** Preheat oven to 400°F (200°C). Arrange the marinated salmon belly skin-side up on a parchment-lined baking sheet. Bake for 12-15 minutes, or until the fish is cooked through. For extra crispiness, broil for the final 1-2 minutes, watching carefully.
- 2. **Method 2: Air-Fried:** Preheat your air fryer to 375°F (190°C). Place the marinated salmon belly skin-side up in the air fryer basket in a single layer. Air fry for 8-10 minutes, or until the skin is crispy.
- 3. **Method 3: Pan-Seared:** Pat the marinated salmon belly dry with a paper towel. Heat 1 tablespoon of oil in a non-stick skillet over medium-high heat. Carefully place the salmon skin-side down and sear for 4-6 minutes, pressing gently. Flip and cook for another 2-4 minutes until done.
- 4. **Method 4: Grilled:** Preheat your grill to medium heat (around 400°F or 200°C). Place the salmon skin-side down on oiled grates. Grill for 4-6 minutes per side, with the lid closed, until cooked through.
Notes
- Crispy Skin Tip: For all methods, ensuring the skin side is patted dry (especially for pan-searing) and exposed to direct heat will result in the crispiest skin.
- Don't Overcook: Salmon belly is rich in fat and cooks quickly. Keep a close eye on it to ensure it remains tender and moist.
- Serving Suggestions: This salmon belly is delicious served over a bed of steamed rice with a side of roasted asparagus or broccoli. It can also be flaked and added to salads or used in a salmon belly sinigang.
- Disclaimer: The provided nutrition information is an estimate and will vary based on the specific ingredients, portion sizes, and cooking methods used. It should not be considered a substitute for a professional nutritionist's advice.