Crispy, Tingly Seared Sichuan Salmon with Cucumber Salad

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Truthfully, it’s been awhile since anyone made my toes curl, but thankfully the latest collaboration between JSC and grocery-shelf masterminds, Fly By Jing, has me tingly all over. This PNW Sichuan-influenced dish meets the best fish the west coast has to offer with the warming embrace of Sichuan spices. Try making my seared salmon for a midweek pick-me-up to spice up the monotony between Monday-Friday; it’s deceptively easy but packs that restaurant-razzle-dazzle to impress your guest (or followers).

Recipe by: Kourtney Paranteau

For Salmon

Makes 2 servings 


  • 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 


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.

For Simple Cucumber Salad

Makes 2 servings 


  • 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 (you pick) 
  • 1 tsp sesame seeds


Simply mix all ingredients in a small bowl until entirely combined, chill and serve. (Feel free to make this up to a day ahead).

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