A Filipino Twist: Creative Recipes Using Salmon Loin (Skinless)
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Salmon may not be native to the Philippines, but its rich flavor and versatility make it an exciting ingredient to combine with popular Filipino tastes. While tuna and bangus (milkfish) often take center stage in Filipino seafood dishes, skinless salmon loin adds a luxurious, buttery texture that transforms familiar recipes into something truly special.
Here are some Filipino-inspired salmon dishes you can try at home.
1. Salmon Bistek A twist on the classic Bistek Tagalog.
Why it works: Salmon’s delicate, fatty flesh absorbs the soy-calamansi marinade well, creating a savory-tangy dish that feels light yet satisfying.
How to make it:
Marinate salmon loin pieces in soy sauce, calamansi (or lemon) juice, garlic, and black pepper for 30 minutes.
Pan-sear quickly to keep the center moist.
Top with caramelized onion rings and drizzle the remaining sauce over the fish.
2. Ginataang Salmon Loin
Coconut milk lovers will enjoy this one. Why it works: The creaminess of coconut milk (gata) pairs perfectly with salmon’s natural oils, while ginger helps balance the richness.
How to make it:
Sauté garlic, onion, and ginger.
Add coconut milk and a bit of fish sauce, then simmer gently.
Slide in the salmon loin pieces, along with vegetables like string beans and squash.
Finish with fresh chili for a little kick.
3. Salmon Sinigang sa Miso
A comfort food staple with a modern twist. Why it works: The tangy-sour sinigang broth gains extra depth from the umami of miso paste and the rich flavor of salmon.
How to make it:
Boil water with tomatoes, onions, and tamarind mix (or fresh tamarind pulp).
Dissolve miso paste into the broth.
Add radish, eggplant, and okra before adding the salmon loin.
Serve hot with steamed rice.
4. Inihaw na Salmon with Toyo-Mansi Glaze
For those who love grilling. Why it works: Grilling brings out salmon’s natural sweetness, while the glaze adds a Filipino barbecue vibe.
How to make it:
Mix soy sauce, calamansi juice, honey, garlic, and a bit of chili.
Brush onto salmon loins and grill over medium heat until just cooked.
Serve with ensaladang talong (eggplant salad) for a refreshing side.
Why Use Salmon in Filipino Recipes?
Health benefits: Salmon is rich in omega-3 fatty acids and protein.
Luxurious yet simple: It feels like a premium ingredient but cooks quickly.
Flavor adaptability: Salmon absorbs marinades well and pairs with both sour and savory Filipino flavors.
Final Tip:
When cooking skinless salmon loin, keep the heat moderate and the cooking time short. Overcooking can make it dry. Aim for a moist, flaky texture that melts in your mouth, just like a perfectly cooked local fish.