Description
Sockeye pieces tossed in a quick mix of black pepper sauce, oyster sauce, and softened butter then baked in the oven until just cooked through. The butter creates a luxurious sauce that thickens slightly during roasting for a comforting finish. Practical one-pan oven method ready in 25 minutes.
Cultural Background
Oyster sauce originated in China in 1888 when Lee Kum Sheung accidentally reduced oyster soup into a thick, savory gravy while running a food stall in Nanshui, Guangdong province. It quickly became a staple in Chinese cuisine and spread to Thai, Indonesian, Malay, Vietnamese, and other Southeast Asian traditions. Black pepper sauce reflects broader East and Southeast Asian flavor profiles often paired with seafood. This recipe fuses those classic Asian sauce elements with a simple modern oven-baking technique for everyday home cooking.
Recipe Info
PREP TIME: 10 minutes
COOK TIME: 15 minutes
TOTAL TIME: 25 minutes
SERVINGS: 4
DIFFICULTY: Easy
Ingredients
- 1.5 pounds sockeye salmon, cut into 2-inch pieces
- 3 tablespoons oyster sauce
- 2 tablespoons black pepper sauce
- 3 tablespoons butter, softened
- 1 tablespoon olive oil
Instructions
- Preheat oven to 400 degrees F and lightly grease a rimmed baking sheet or oven-safe skillet with the olive oil.
- In a medium bowl, combine the softened butter, oyster sauce, and black pepper sauce until smooth and well blended.
- Add the sockeye salmon pieces to the bowl and gently toss until every piece is evenly coated with the sauce mixture.
- Arrange the coated salmon pieces in a single layer on the prepared baking sheet, leaving a little space between pieces for even cooking.
- Place in the preheated oven and bake for 12 to 15 minutes, or until the salmon reaches an internal temperature of 140 to 145 degrees F at its thickest point and flakes easily with a fork.
- Remove from the oven and let rest for 2 minutes; the residual heat will finish cooking the fish while the butter sauce thickens slightly into a creamy coating.
- Serve immediately, spooning any pan juices over the salmon.
Tips
- Pat the salmon dry before tossing to help the sauce adhere better and promote slight browning.
- Avoid overbaking sockeye, which is leaner than other salmon varieties, by checking temperature early to keep it moist and tender.
- If black pepper sauce is unavailable, substitute an equal amount of additional oyster sauce mixed with 1 teaspoon freshly cracked black pepper.
Nutrition
Calories: 380
Protein: 34g
Carbs: 4g
Fat: 26g
Tags
Seafood dish