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.
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.
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.
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.
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.
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.
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.