Salmon Belly in Black Pepper Sauce Recipe

I just love how black pepper sauce can be as versatile as mushroom sauce and that’s why both sauces are so frequently used in Western, Chinese and even Japanese cuisine. Normally, I’d make this black pepper sauce to go with grilled chicken but I felt like having salmon today so I just gave it a try. The sauce was intense but not too spicy and went really well with the fatty salmon belly. The onions just gave an extra crunch. If you don’t have salmon belly, you can try with salmon fillets and I would suggest they be pan-fried too so the crispier crust gives that punch and texture to the dish. Bon appetit!

Black Pepper Salmon Belly

Salmon Belly in Black Pepper Sauce Recipe

Ingredients (serves 1-2)
300g salmon belly, cut into small chunks
1 onion, sliced

Sauce: (combine in a bowl)
1 1/2 tbsp oyster sauce
1/2 tbsp light soy sauce
1 tsp sugar
1 tsp freshly cracked black pepper
1/4 cup water

1. Heat a little olive oil in pan and pan-fry the salmon belly till golden brown and crispy. Remove and plate up.
2. In the same pan, saute the onions and pour in the sauce. Bring to a boil and then simmer till the sauce reduces slightly.
3. Drizzle the sauce over the salmon and serve.


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