This is a popular, quick, and healthy home-style Chinese dish, especially in modern Cantonese and fusion cooking.
Fresh salmon is pan-seared or stir-fried to keep it tender and juicy, while crisp asparagus adds vibrant color, texture, and freshness.
The sauce is light, garlicky, and subtly savory-sweet, making it perfect with steamed rice or as a low-carb main.
The most common Chinese home versions are a simple stir-fry or quick pan-fry with ginger, garlic, and a light soy-based sauce — nutritious, elegant, and ready in under 20 minutes.Ingredients (serves 2–3)Main ingredients
- Fresh salmon fillet — 300–400 g (skin-on or skinless, cut into 3–4 cm chunks or thick slices)
- Asparagus — 250–300 g (about 1 large bunch), trimmed and cut into 5–6 cm segments
- Garlic — 3–4 cloves, minced or sliced
- Ginger — 1-inch piece, thinly sliced or julienned
- Green onion / scallion — 1–2 stalks, white part sliced, green part chopped for garnish
- Optional: 1–2 fresh red chilies, sliced (for mild heat)
- Shaoxing wine (or dry sherry) — 1 tbsp
- Light soy sauce — 1 tsp
- Salt — ¼ tsp
- White pepper — pinch
- Cornstarch — 1 tsp (helps create a silky texture)
- Light soy sauce — 1–1½ tbsp
- Oyster sauce — 1 tsp (optional, adds richness)
- Sugar — ½ tsp (balances flavors)
- Water or chicken stock — 2–3 tbsp
- Sesame oil — ½–1 tsp (final drizzle)
- Neutral oil — 2–3 tbsp (for frying)
- Prepare the salmon
- Pat salmon dry with paper towels. Cut into bite-sized chunks or thick slices.
- Mix with Shaoxing wine, light soy sauce, salt, white pepper, and cornstarch. Marinate 10–15 minutes.
- Prep the asparagus
- Rinse asparagus. Snap or trim off the tough woody ends (usually the bottom 3–5 cm).
- Cut into 5–6 cm segments (diagonal cuts look nicer and cook evenly).
- Optional quick blanch: Bring water to boil, add a pinch of salt + ½ tsp oil, blanch asparagus 30–60 seconds until bright green and crisp-tender. Drain and rinse under cold water. Set aside. (This step keeps color vibrant and shortens stir-fry time.)
- Cook the salmon
- Heat 2 tbsp oil in a wok or non-stick pan over medium-high heat.
- Add salmon pieces in a single layer (skin-side down if skin-on). Fry undisturbed 2–3 minutes until golden and crisp on one side.
- Flip and fry another 1–2 minutes until just cooked through (center should still be slightly translucent for moist texture — do not overcook).
- Remove salmon to a plate.
- Stir-fry the asparagus
- In the same pan (with residual oil), add a little more oil if needed.
- Add sliced ginger + minced garlic + white parts of green onion. Stir-fry 20–30 seconds until fragrant.
- Add asparagus (blanched or raw). Stir-fry 2–3 minutes until crisp-tender and lightly charred in spots.
- Return salmon to the pan.
- Finish with sauce
- Add Shaoxing wine (if not used in marinade) — let sizzle 10 seconds.
- Pour in light soy sauce, oyster sauce (if using), sugar, and water/stock.
- Toss everything gently for 1–2 minutes until sauce thickens slightly and coats ingredients.
- Turn off heat. Drizzle sesame oil and toss once more.
- Serve
- Transfer to a serving plate.
- Garnish with chopped green onion tops and optional chili slices.
- Serve hot with steamed white rice — the light sauce and tender salmon pair perfectly.
- Salmon doneness → Medium-rare to medium is ideal — overcooking makes it dry. Internal temp 50–55°C (125–130°F) for moist center.
- Asparagus texture → Crisp-tender is key — don’t overcook. Blanching first helps if asparagus is thick.
- Oil & fat → Salmon skin renders fat — use it to fry for extra flavor.
- Variations →
- Add black pepper or Sichuan pepper for numbing heat.
- Stir-fry with bell peppers or onions for more color.
- For lighter version: steam salmon and asparagus instead of frying.
- Storage → Best eaten fresh. Leftovers reheat gently in a pan with splash of water (salmon may dry out slightly).
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