Recipes Pan-Glazed Salmon with Oyster Sauce and Basil 3.0 (5,041) Add your rating & review 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. More Salmon Dishes By Marcia Kiesel Updated on June 25, 2019 Print Rate It Share Share Tweet Pin Email Photo: © Kana Okada Total Time: 30 mins Yield: 4 Ingredients 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 Directions In a large bowl, toss the salmon cubes with the oyster sauce and season them lightly with salt and pepper. 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 Albariño. Rate it Print