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Recipe for roast salmon with black bean sauce

Karoline Boehm Goodnick for The Boston Globe/Karoline Boehm Goodnick

Serves 6

A whole fish symbolizes bounty, so it is often part of the Chinese New Year banquet — or a miniature wooden fish is set on the table in its place. It implies a wish for abundance in the coming year. Use any firm-fleshed fish fillets such as halibut, branzino, haddock, cod, or salmon. Buy a good brand of commercial black bean sauce, such as Sun Luk or Kikkoman, and add some garlic and ginger to it. Sauces vary in saltiness, so taste before adding additional salt.


6pieces (6 ounces each) boneless salmon, skin
1piece (2 inches) fresh
ginger, finely chopped
1tablespoon rice wine or sake

1. Set the oven at 450 degrees. Line a rimmed baking sheet with parchment paper.


2. In a bowl, combine the salmon, ginger, and rice wine or sake. Set the fish on the parchment, skin side down.


tablespoons commercial black bean garlic sauce
2cloves garlic, finely chopped
1piece (1½ inches) fresh ginger, finely chopped
cups chicken stock
tablespoons soy sauce, or to taste
3tablespoons rice wine or sake
1tablespoon sugar
1tablespoon cornstarch
tablespoons canola oil
4scallions, finely chopped (for garnish)

1. In a bowl, combine the black bean sauce, garlic, and ginger; set aside.

2. In another bowl, combine the chicken stock, soy sauce, rice wine or sake, sugar, and cornstarch.

3. In a skillet, heat the canola oil until very hot. Add the black bean sauce and cook, stirring constantly, for 1 minute. Add the chicken stock mixture and cook, stirring, for 3 minutes, or until it comes to a boil and thickens; cool.

4. Pour the sauce over the fish and transfer to the oven. Roast the fish for 14 minutes or until it is opaque in the center. Transfer to plates and sprinkle with scallions.

Nina Simonds