Fish recipes Archives - Poor Man's Gourmet Kitchen

Pan Fried Salmon with Crusted Spicy Mayo and 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.

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.

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

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.

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.

Seasoned and Seared Salt and Pepper Ahi Tuna with Wasabi Vinaigrette

Seasoned and Seared Salt and Pepper Ahi Tuna Steak with Wasabi Vinaigrette.

The Best Seared Ahi Tuna and Vinaigrette

I’ve had Seared Ahi Tuna at places like The Outback, The Cheesecake Factory, and P.F. Chang’s, and let me tell you—sometimes, you don’t need to be in a fancy restaurant to get it right. A hot pan, some simple salt and pepper, and you’ve got yourself a restaurant-quality dish. This recipe keeps it straightforward, letting the tuna’s natural flavor do the talking. Ready to cook tuna that’s just as good as what you’d get at your favorite spots? Let’s do this.

Ahi Tuna Dipping Sauce: Sweet, Spicy, and Perfect for Tuna

The real star of this Seared Ahi Tuna recipe is the Wasabi Vinaigrette—a flavorful dipping sauce that combines sweet soy sauce, rich sesame oil, and a spicy kick from wasabi. It’s the perfect complement to the seared ahi tuna, and sushi fans won’t be able to resist it. I’ve tasted similar versions at places like The Outback, The Cheesecake Factory, and P.F. Chang’s, but this one’s the easiest to make at home. Trust me, anyone who loves tuna will love this sauce.

Order your ingredients with my amazon affiliate links. They even except EBT. Frozen Ahi or Yellow Fin Tuna steaks are the best way to go. Wasabi comes in many different forms and there’s even a fake version, made out of Horseradish. Of course, you’ll also need Honey, Soy Sauce, Olive Oil, Apple Cider Vinegar, Lemon Juice and Sesame Oil. The exact ingredient amounts are listed down below.

Seared Ahi Tuna and Wasabi Vinaigrette Ingredients:

For the Ahi Tuna:

1 Ahi Tuna Steak – Get the best quality you can find; this is the star of the dish.
1 tbsp Black Pepper – Adds that peppery bite that pairs perfectly with the tuna.
1 tsp Kosher Salt – A touch of salt brings out the tuna’s natural flavors.
1/2 tsp Paprika – For a subtle smoky depth.

For the Wasabi Vinaigrette:

1 tbsp Olive Oil – A mild base for the vinaigrette.
1 tbsp Soy Sauce – Adds that salty, umami touch.
1 tbsp Apple Cider Vinegar – Balances the flavors.
1 tbsp Honey (optional) – For a hint of sweetness.
1 tsp Wasabi Paste – Substituting with mustard works, but wasabi brings a unique kick.
1/2 tsp Sesame Oil – A rich, nutty undertone.
1/2 tsp Lemon Juice – For brightness and balance.

Check out the short video tutorial above to see exactly how to make this Seared Ahi Tuna and Wasabi Vinaigrette come to life.