Step 1

Pat dry salmon filet thoroughly with kitchen paper. Sprinkle salt evenly over the flesh side.

Step 2

Cut scallions into sections then slice them lengthwise into thin strips. Cut ginger into sticks.

Step 3

Mix light soy sauce, Shaoxing rice wine, sugar (or honey), and white pepper in a small bowl.

Step 4

Pour oil into a skillet (frying pan). Add scallions and ginger. Fry over medium heat until the scallions start to wilt.

Step 5

Push the scallions and ginger to the side of the skillet leaving most of the oil over the empty surface. Place the salmon, skin side down, over the hot oil. Press with a spatula to ensure the skin is in contact with the oil.

Step 6

Leave to cook for about 3 minutes (remain on medium heat) then flip over to cook the other side for a further 4 minutes. During the process, as soon as the scallions and ginger start to brown, pick them out to avoid burning.

Step 7

Finally, turn the heat to high, and flip over the salmon again to crisp the skin side for a minute. Once it browns nicely, turn off the heat. Transfer the salmon to a serving plate (skin side up). Pour the oil around it.

Step 8

Pour the sauce mixture into the skillet. Use its remaining heat to bubble up the sauce for 5 seconds or so. Pour it around the salmon (see note 4). Sprinkle the fried scallions and ginger over the fish and serve immediately.