Salmon Sisig
Salmon Sisig is a rich, flavorful twist on the classic Filipino sisig — using crispy salmon belly instead of pork. The salmon is fried until golden and crunchy, then tossed with garlic, chilies, red onion, soy sauce, and a touch of mayo for creaminess. The result: a spicy, tangy, umami-packed dish that’s perfect with steamed rice or cold drinks.
Ingredients
Instructions
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Prepare the Salmon
Cut the salmon belly into thin ¼-inch strips. Pat dry with paper towels to remove moisture — this step is key for achieving maximum crispiness when frying.
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Fry Until Crispy
In a hot pan with oil, fry the salmon belly strips until golden and crunchy, almost like chicharron. Drain excess oil and chop the crispy pieces into small, bite-sized bits.
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Sauté the Aromatics
In a clean pan, heat a bit of oil and sauté the crushed garlic and chopped red and green chilies. Adjust the seeds depending on your spice preference — fewer seeds for mild, more for fiery heat.
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Add the Onions
Toss in the chopped red onion and sauté for just a few seconds. The goal is to soften it slightly while keeping some crunch for texture.
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Combine and Season
Add the chopped fried salmon. Stir in soy sauce and mayonnaise, mixing thoroughly until everything is evenly coated and the mayo melts into a glossy sauce.
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Serve
Serve the Salmon Sisig over steamed jasmine rice or on a sizzling plate. Garnish with calamansi and curled green onions. Squeeze calamansi juice before eating for a bright, tangy finish.
Note
Pro Tips
- Crispy texture: Make sure your oil is hot before adding the salmon — lukewarm oil leads to soggy pieces.
- Healthier version: You can air-fry the salmon belly instead of deep-frying, though it won’t get quite as crunchy.
- Mayo swap: Japanese mayo adds a smoother, slightly sweeter taste if you want a richer flavor.
- Upgrade: Top with a runny egg for a more traditional “sisig-style” presentation.
