Aha Bujang's Soy-Marinated Salmon

Cooking tips 💡

• The soy sauce must be completely cooled before pouring over the salmon to prevent it from cooking and to keep it fresh.
• Dark soy sauce (laochou) is used to give the soy sauce a deep, appetizing color; it can be omitted if unavailable.
• After marinating for 3 days, the salmon absorbs the soy sauce fully, becoming darker in color and much chewier in texture.

Recommended for 🙋

• ⭐Those who want to make clean, deeply savory soy-marinated salmon without any fishy smell.
• ⭐Those looking for a dish that can be made ahead and served on special occasions or for guests.