Black bean glazed salmon recipe

glazed salmon

Black bean glazed salmon recipe

If you follow my blog, you know I am very comfortable cooking Japanese food. When it comes to other Asian cuisines, Thai would be second closely followed by Korean. I also know the basics of a good Chinese stir fry but getting more in depth with some of their popular condiments, like black bean sauce, is an area I have yet to dabble in. How I go about getting to know new ingredients is pretty simple and has so far worked in my favor: I incorporate them into familiar recipes until I feel comfortable enough to use them as a main ingredient. This is what I did for this black bean glazed salmon, which is loosely based on my soy ginger salmon recipe. 


I kept it simple and the result was delicious! Plus, something mind blowing happened to the glazed salmon; its texture and flavor completely changed. Both Ben and I did a double take and taste as it literally felt like were at Morimoto’s eating an expensive piece of cod! Fatty and moist with deep savory notes, lifted by the crunch of fresh ginger with a sharp vinegar finish, this is one piece of fish I guarantee you will be drooling over. 


For the vegetables, cooking with green beans is one of many options. You can easily substitute them for bok choy, Chinese long beans, water spinach or even celery. You can serve this glazed salmon with plain white rice or with my personal favorite vegetable fried rice. Keep side dishes mild as the flavors of the fish are very assertive! 


You can precook the fish, zap it in the microwave later and it will be just as good. Seriously, this glazed salmon is so moist and tender, it will take more than a few seconds of radiation to dry it up! 

Here are some suggestions for sides to serve this black bean glazed salmon with: cucumber maki rolls, spicy egg drop soup, avocado ponzu salad.

green-beans-pangreen-beans-salmon-cookingglazed salmon

Black Bean Glazed Salmon Recipe
Prep time
Cook time
Total time
Cuisine: Chinese
Serves: 2
  • ½ lb salmon steak, sliced in half, deboned and skin removed
  • 2 cups green beans, ends trimmed and sliced in half
  • 1 tbsp vegetable oil
  • For the marinade:
  • 2 tbsp dark soy
  • 2 tbsp light soy
  • 1½ tbsp honey
  • 1 tbsp white miso paste
  • For the sauce:
  • 1½ tbsp rice vinegar
  • 1 tbsp black bean sauce
  • 1 tsp ginger, finely chopped
  1. - In a mixing bowl add dark soy and miso paste and stir well until miso has dissolved. Add light soy and honey and mix well.
  2. - Put salmon steaks in a ziploc bag and pour the marinade over. Mix well and push all the air out of the bag as you seal it.
  3. - Let marinade for at least 30 minutes (up to 2 hours).
  4. - Bring a small pot of salted water to a boil. Add green beans and blanch for 3 minutes. Drain and shock in cold water. Drain again and set aside.
  5. - Mix all the ingredients for the sauce and set aside.
  6. - In a medium size pan over medium heat, add oil, green beans and salmon steak. Cover and cook for 3 minutes. Flip steaks over, cover and cook for another 3 minutes.
  7. - Turn the heat off and plate fish wit green beans.
  8. - Pour sauce over and serve hot.



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