Pan Fried Salmon with Crusted Spicy Mayo and Eel Sauce

Spicy Mayo Salmon with Eel Sauce.

The Best Pan Fried Salmon

If you’re a fan of fish and you love Salmon, this recipe is going to blow your mind; especially if you like sushi. With the exception of rice and Nori, this dish has almost everything you would expect in and on a traditional salmon or “Vegas” roll(no cream cheese either). The main difference is that this recipe uses a 4 oz pan fried salmon fillet instead of the itty-bitty pieces of fish, thinned out through the center portion of a sushi roll. Then the addition of spicy mayo, crushed french onions and eel sauce top off the best pan fried salmon, garnished with sliced cucumber.

1.27 lbs raw Atlantic Salmon filet.

Fresh or Frozen Salmon

Most of you don’t know much about my background, where I come from or what I’ve accomplished in my life. I’ve stayed very private because, for me, this is about the food, not me and my life. You might care to know, however, that I spent some time in the fishing industry and fished commercially for a living in Alaska for while so, I know a thing or two about seafood. I’ve also been trained professionally and my wife loves salmon. That means this recipe has to be top notch if I’m going to spend my valuable time writing, filming and posting about it.

Salmon is one of those commercialized fish that’s sold fresh or frozen. I will always recommend buying fresh, when it comes to fish because the freezing actually changes the filet’s drastically and they’re never the same again once they’re thawed. But, that being said, if you purchase your salmon frozen this recipe will still be amazing. Just know that, if you have the option and it’s affordable, you should always buy fresh. Your results and the quality, in my opinion, will always be 3 to 4 times greater than cooking with pre-frozen fish.

4 oz pan fried Salmon filet.

The Secret to Pan Fried Salmon

The average salmon filet portion size, per person, is cut 3 to 4 ounces but you can cut yours as big or as small as you like. Just season with kosher salt and pepper, pre-heat a non-stick pan to medium heat, add a couple tablespoons of olive oil to the pan and sear each filet, meat side down first for, approximately, 2 minutes. Flip and sear for an additional 3 minutes to crisp up the skin and reach a medium to medium rare filet. If you prefer your salmon cooked less, just reduce your cooking time by a minute on the first side. Then remove from the heat and add the toppings.

If you don’t like spicy mayo, try using my Oriental Dressing instead. It will make an excellent substitution because it isn’t spicy and it has Asian ingredients, too.

Pan Fried Salmon with Crusted Spicy Mayo and Eel Sauce – poormansgourmet
Pan Fried Sushi Style Salmon

1 lbs Salmon Filet, cut 4 oz portions
1 tbs Spicy Mayo
1 tbs Unagi or Eel Sauce, per filet
1/2 cup French Onions, crushed
Kosher Salt and Pepper to taste
Olive Oil for pan frying

Spicy Mayo
2 tbs Mayonnaise
2 tbs Sriracha

Eel Sauce
1/4 cup Soy Sauce
1/4 cup Mirin
2 tbsp Sugar
2 tbsp Sake

Kosher salt and pepper the salmon, pan fry in olive oil(both sides 2 to 3 min), smear top of Salmon with Spicy Mayo, add crushed French Onions and drizzle eel sauce. Watch the short video tutorial and I’ll show you exactly how it’s done.

Oolong Chilean Sea Bass

Oolong Tea Sea Bass.

The best Sea Bass ever

If you like fish, then you’re going to love this Oolong Chilean Sea Bass recipe. It’s one of my all time favorite seafood entree’s, on the menu at P.F. Chang’s China Bistro, and it’s quite popular for obvious reasons. Sea Bass is a white fish that comes from the southern ocean waters near Antarctica. For this recipe, small portioned fillets, 6 to 8 ounces, are cut and marinated in an Oolong Tea marinade that sets this dish off, when it’s prepared. The fish can be broiled or pan seared and it’s usually served with fresh spinach and a caramelized glaze of the marinade sauce.

Oolong Chilean Sea Bass Marinade.

Sea Bass Marinade

The secret to the deep flavor in this Oolong Chilean Sea Bass recipe is in the name, which is in the marinade. A concentrated level of Oolong Tea penetrates the fish, with several other Asian ingredients, and marinates or Brine’s the fish to it’s full flavor and potential. If cooked right, Sea Bass is a very moist, tender and flaky fish and once it’s absorbed all of the ingredients, it turns a rich golden brown that brightens when it’s broiled or pan fried, like I show you in the video tutorial down below. The left over marinade can then be used and reduced in a pan to create steam to cook the fish, spinach and a sauce to top the bass, once it’s been plated.

Oolong Chilean Sea Bass video tutorial by Poor Man’s Gourmet Kitchen.

Oolong Chilean Sea Bass Ingredients:

2-4 6 oz Sea Bass Fillets
2 bags Oolong Tea
1 cup Boiling water
2 oz Soy Sauce
2 oz White Vinegar
2 oz Granulated Sugar
1 tsp Black Bean Garlic Sauce
1/8 tsp Ginger Powder
1/2 tsp Sesame Oil
2 tbsp oil for cooking

8 oz Fresh Spinach, optional

This recipe can marinate and sauce up to 2 lbs of Sea Bass. Just following the directions in the video tutorial and I’ll show you just how easy this Oolong Chilean Sea Bass is to make.

Crispy Fish Tacos

The Best Crispy Fish Tacos

There isn’t just one way to make Crispy Fish Tacos and you can choose from a variety of fish.  You don’t need to get all gourmet about it, though, and choose expensive fish.  Half the point is to save money and go with some delicious and cheap.  Unfortunately, Cod has been fairly expensive lately and many recipes use it in their tacos because it tastes great.  But, who can afford $7 to $10 dollars per pound?  Might as well buy Shrimp at those prices.  Tilapia, Pollack and Swai are good alternatives, if you’re cooking from scratch but I’m going to shock you and ask you to consider frozen fish Fillets.

Frozen Crispy Fish Tacos

That’s right, I said it, Frozen Crispy Fish Tacos are amazing and incredibly inexpensive.  I bought this bag of Gorton’s Crunchy Breaded Fish Fillets for only $3 bucks.  I’m not affiliated with them in any way so, for all I care, buy Van De Kamp’s or some other brand on sale.  The point is, these are ready to go and you can make some great fish tacos with these fillets.  Not only does it save time, the clean up is just one oven pan.  So consider these the next time you want to crank out some crispy fish tacos.

If you want to do it from scratch, however, be my guess.  I’ve got a fantastic Beer Batter recipe and/or a Southern Fish Fry recipe you can use, if you prefer.  the Beer Batter is also great for making Onion Rings and the Southern Fish Fry can be used for Shrimp as well.  Either way, you’re also going to need my Pico De Gallo recipe to make these Tacos as well.  So study up and let me know if you have any questions.

Crispy Fish Tacos Ingredients:

10 Fish Fillet’s, 3-4 oz portions
1 pkg Corn Tortillas
1 head Cabbage, chopped
2 Limes, cut into wedges
1 cup Pico De Gallo, CLICK HERE
1/2 cup Crema or Sour Cream

Be sure to watch the short video tutorial to make these Crispy Fish Tacos.