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Pan-Glazed Salmon with Oyster Sauce and Basil

One of Marcia Kiesel's favorite condiments, oyster sauce, gets its rich, briny flavor and glossy deep-brown hue from reduced oyster broth. Here she uses it as a sweet-spicy glaze for seared salmon. Serve an unoaked white with anything you can squeeze a lemon or lime on (see our 7 Rules for Perfect Pairing).


slideshow  More Salmon Dishes


  • Total Time:
  • Servings: 4

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  • 1 1/2 pounds skinless salmon fillet, cut into 1 1/2-inch cubes
  • 2 tablespoons oyster sauce
  • Salt and freshly ground pepper
  • 1 tablespoon vegetable oil
  • 1 fresh long red chile, thinly sliced on the bias
  • 4 scallions, cut into 1-inch lengths
  • 1 tablespoon dry white wine
  • 2 tablespoons water
  • 3 tablespoons chopped basil
  • Steamed rice and lime or lemon wedges, for serving


  1. In a large bowl, toss the salmon cubes with the oyster sauce and season them lightly with salt and pepper.
  2. In a large nonstick skillet, heat the oil. Add the salmon and cook over moderately high heat, turning once, until browned but barely cooked through, about 6 minutes. Reduce the heat to moderate; add the chile and scallions. Cook until the scallions soften, about 2 minutes. Stir in the wine and water and simmer until the salmon is just cooked through, 1 minute. Stir in the basil. Transfer the salmon to plates and serve with rice and lime wedges.

Suggested Pairing


Contributed By Photo © Kana Okada Published October 2007

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