Crispy Salmon with Soy Tamarind Sauce
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This crispy salmon recipe is pan-fried to perfection – golden and crunchy on the outside, tender and juicy on the inside. A light cornstarch coating creates the irresistible crust, while a sweet and tangy soy tamarind sauce ties everything together. Served with garlic-sautéed spinach and fluffy jasmine rice, it’s a complete and flavorful meal.
The inspiration for this dish comes from Origin, one of my favorite New Jersey restaurants known for its French-Thai fusion. It’s a must-stop spot whenever I’m home, and this recipe brings those same bold flavors right to your kitchen. If this recipe hits the spot, you’ll definitely enjoy this Thai baby bok choy salad with salmon.
Why You’ll Love This Recipe
- Perfect texture. Crispy on the outside, tender and juicy inside, thanks to a simple cornstarch coating.
- Bold flavor. The sweet, tangy soy tamarind sauce balances the richness of the salmon beautifully.
- Restaurant-worthy at home. Inspired by a French-Thai fusion dish, this recipe delivers takeout-level flavor in your own kitchen.
Key Ingredients in This Recipe
- Salmon – I cut the salmon into individual fillets before coating it in the cornstarch and pan-frying it. This gives each piece a crispy exterior on all sides. Look for a thicker middle piece of fish. When buying fish, ask where it came from and when it was shipped in. When it’s in season I love using Alaskan salmon from the Copper River.
- Tamarind paste – Tamarind paste is a thick, tangy concentrate made from the pulp of tamarind fruit pods. It has a naturally tangy, slightly sweet-sour flavor that pairs perfectly with rich salmon. When combined with soy sauce, it creates a balanced sweet, savory, and tangy glaze. This is a great recipe to make if you’ve already bought tamarind for homemade shrimp Pad Thai!
- Fish Sauce – Fish sauce adds a funky, salty, umami flavor to any dish. It get’s it’s flavor from the process of fermenting fish over a long period of time.
- Cornstarch – I dust the salmon fillets with cornstarch to absorb the excess moisture and crisp the exterior of the fish while it cooks. I also use it on shrimp in my crispy rice bowl. It’s a great way to crisp foods while keeping it gluten-free.
A full ingredient list with exact amounts can be found in the recipe card below.
How to Prep this Recipe in Advance
The sauce can be made up to 3 days in advance and stored in the refrigerator. Simply reheat it gently on the stovetop before serving.
How to Make Crispy Salmon with Soy Tamarind Sauce (Step-by-step)
Heat a medium saucepan over medium heat, add the vegetable oil and heat through. Add the ginger and garlic and sauté until fragrant, about 30 seconds.
Add the ginger and garlic and sauté until fragrant, about 30 seconds. Add the soy sauce, tamarind, brown sugar, fish sauce and ⅓ cup (75g) of water, whisking to combine. Bring to a simmer, stirring occasionally, until the sauce has thickened slightly, about 10 minutes. Remove from heat and set aside.
Heat a large sauté pan over medium heat, add the olive oil and heat through. Add the spinach and sauté until wilted, about 2 to 3 minutes. Season with salt and pepper and set aside.
Season salmon with salt and pepper. Sprinkle cornstarch over pieces and pat so that it covers all parts of the salmon. Heat oil in a large sauté pan over medium-high heat.
Once hot, shake off excess cornstarch from salmon then add the filets of salmon skin side down in the pan. Sear the salmon on each side until cooked through, about 4 minutes on each side. Be careful that the oil doesn’t spatter, if it begins to spatter, turn the heat down to medium-low. Remove the salmon from the pan to a plate and set aside.
Serve the salmon on a bed of rice and spinach. Ladle the tamarind sauce over the top and serve immediately.
FAQ – Frequently Asked Questions
Tamarind paste is a thick, tangy concentrate made from the pulp of tamarind fruit pods. It has a naturally tangy, slightly sweet-sour flavor that pairs perfectly with rich salmon. When combined with soy sauce, it creates a balanced sweet, savory, and tangy glaze.
Yes! Frozen salmon works well – just make sure to thaw it completely and pat it very dry before coating with cornstarch to ensure it crisps up properly.
No, but cornstarch helps give the salmon its signature crisp crust (plus it’s naturally gluten free for anyone avoiding gluten). If you don’t have any, you can substitute with potato starch or rice flour for similar results.
Yes! The sauce can be made up to 3 days in advance and stored in the refrigerator. Simply reheat it gently on the stovetop before serving.
They’re similar, but concentrate is stronger and more tart. If using concentrate, start with half the amount the recipe calls for and adjust to taste.
Other Recipes to Try
If you enjoy this crispy salmon with soy tamarind sauce recipe, I recommend checking out these:
Crispy Salmon with Soy Tamarind Sauce
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Ingredients:
For the soy tamarind sauce:
- 3 tablespoons vegetable oil
- 1 teaspoon freshly grated ginger
- 2 cloves garlic, chopped
- ¼ cup low-sodium soy sauce
- 3 tablespoons tamarind paste*
- ¼ packed cup light brown sugar
- 1 tablespoon fish sauce
For the sautéed spinach:
- 2 tablespoons extra-virgin olive oil
- 12 ounces baby spinach, washed and dried
- Kosher salt, as needed
- Freshly ground black pepper, as needed
For the crispy salmon:
- 1½ pound salmon filet, cut into 4 servings
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- 3 tablespoons cornstarch
- ¼ cup vegetable oil
- Jasmine rice, for serving
Instructions:
For the soy tamarind sauce:
- Heat a medium saucepan over medium heat, add the vegetable oil and heat through.
- Add the ginger and garlic and sauté until fragrant, about 30 seconds. Add the soy sauce, tamarind, brown sugar, fish sauce and ⅓ cup (75g) of water, whisking to combine.
- Bring to a simmer, stirring occasionally, until the sauce has thickened slightly, about 10 minutes. Remove from heat and set aside.
For the sautéed spinach:
- Heat a large sauté pan over medium heat, add the olive oil and heat through.
- Add the spinach and sauté until wilted, about 2 to 3 minutes. Season with salt and pepper and set aside.
For the crispy salmon:
- Season salmon with salt and pepper. Sprinkle cornstarch over pieces and pat so that it covers all parts of the salmon. Heat oil in a large sauté pan over medium-high heat.
- Once hot, shake off excess cornstarch from salmon then add the fillets of salmon skin side down in the pan.
- Sear the salmon on each side until cooked through, about 4 minutes on each side. Be careful that the oil doesn’t spatter, if it begins to spatter, turn the heat down to medium-low.
- Remove the salmon from the pan to a plate and set aside.
To serve:
- Serve the salmon on a bed of rice and spinach. Ladle the tamarind sauce over the top and serve immediately.
Nutrition:
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I made this yesterday! It was so delicious. The soy tamarind sauce stole the show. Thank you, Kylie.
Yay!!! So happy to hear you enjoyed the recipe Inessa! 🙂
I am always looking for a new salmon recipe and tried this one last night. It became an immediate favorite.
So happy to hear it!
I wanted to make this recipe but was having trouble finding the tamarind paste. I found it at whole foods and was so excited to make it last night. What a treat for the taste buds! It was so good. I can’t wait to make it for friends now that I know where to get the ingredients.