Crispy, Tingly Seared Sichuan Salmon with Cucumber Salad

Crispy, Tingly Seared Sichuan Salmon with Cucumber Salad

Posted by:

Jacobsen Salt Co.

Posted on:

Jun 10, 2024

For The Crispy, Tingly Seared Sichuan Salmon
  • 1 lb salmon filet, patted dry with a paper towel and allowed to rest at room temperature for ten minutes
  • 1 cup soy sauce (or tamari, for my gluten-free friends)
  • 2 Tbsp sesame oil 
  • 2 Tbsp brown sugar, plus ¼ cup more for sauce 
  • 2 tsp, Tingly Sichuan Salt, plus more for finishing 
  • 1 Tbsp neutral oil such as canola, vegetable, or sunflower
  • 1 Tbsp thinly sliced chives 

For The Cucumber Salad
  • 3 Persian cucumbers, halved lengthwise and sliced into ½ inch crescents
  • 2 cloves garlic, minced 
  • 2 tsp Tingly Sichuan Salt
  • 1 Tbsp rice vinegar
  • 1 scallion, thinly sliced on a bias 
  • 2 tsp Jacobsen Co. Honey 
  • 1 tsp sesame seeds

Shop The Recipe

JSC x Fly By Jing Tingly Sichuan Salt-image

JSC x Fly By Jing Tingly Sichuan Salt



The latest collaboration between JSC and grocery-shelf masterminds, Fly By Jing, has me feeling tingly all over! This PNW-influenced dish meets the best fish the west coast has to offer with the warming embrace of Sichuan spices. Make this seared salmon as a way to spice up the midweek monotony — it’s deceptively easy but packs that restaurant razzle-dazzle to impress your family or dinner guests. 

Recipe by: 

Kourtney Paranteau

Serves 2


Make The Crispy, Tingly Seared Sichuan Salmon

In a large bowl stir your soy sauce, brown sugar and sesame oil together and marinate your flight for 30 minutes in your fridge.

Once marinated, remove your fish from the marinade and pat your fish dry once again. Reserve your soy sauce mixture and sprinkle the Tingly Sichuan Salt over the skinless side of your salmon. Now, the key to achieving that striking crispy surfaced salmon is getting your pan ripping hot before the fish hits the pan.

In a large nonstick skillet, heat your neutral oil over medium high heat until the pan is lightly smoking and gently place your salmon into the center of the pan, skin side up. I know it’s tempting to fuss with protein once they’re cooking, but this dish requires an amount of self-trust. Continue to sear the salmon for three minutes before flipping over, skin side meeting the pan, and cooking for an additional two minutes.

Just like any other meat, allow the fish to rest for a few minutes as you complete your dish.

Lower the heat to medium and quickly whisk your reserved marinade with remaining brown sugar and cook until syrupy. Remove from the heat.

Plate with cooked jasmine rice and a simple cucumber salad (recipe below), drizzling soy syrup over the salmon.

Make the Cucumber Salad

Simply mix all ingredients in a small bowl until combined, chill and serve. You can also make this salad a day ahead and store in the fridge until it's ready to serve.