Get In My (SALMON) Belly!

This salmon belly recipe has become one of our favorite summertime dinners. Here the delicious bellies are pan seared and served on a bed of jasmine rice, with spring peas, shiitake mushrooms and fresh green onion.

One of our honorary Four Star Home Chefs, Matt White (Instagram @cobrawhitey) cooked up this creation you see here. Matt says: “These salmon bellies are absolutely delicious when pan seared to perfection, just so the skins get extra crispy” — and we couldn’t agree more!


Yields 2 servings. 

Salmon Belly Bowl:

  • 1lb of salmon bellies
  • 1 cup of soy sauce (Tamari sauce for gluten free)
  • 1 cup of jasmine rice
  • Half pound of snap peas, cut in 1/3rds at an angle
  • Half point of shiitake mushrooms
  • 3 green onions chopped at an angle, separate whites from greens
  • 1 clove of garlic finely chopped
  • 1/4 cup of soy sauce
  • Sesame seeds for garnish


  • 1 cup of soy sauce (Tamari sauce for gluten free)
  • Tablespoon of brown sugar
  • 1 clove of garlic finely chopped
  • Tablespoon of fresh ginger finely chopped
  • Tablespoon of onion powder
  • Tablespoon of garlic powder
  • Teaspoon of sesame oil
  • Tablespoon of olive oil
  • Tablespoon of ponzu sauce
  • Tablespoon of salt



  • Mix marinade ingredients in a large bowl.
  • Add salmon bellies making sure marinade is just covering.
  • Marinate in fridge for 30 minutes to an hour (no more than an hour).


  • Rinse rice in colander until water runs clear.
  • Cook rice to specifications on rice packaging.

Salmon Belly Bowl:

  • In non-stick, oven safe pan on medium heat (I used cast iron), warm olive oil.
  • Add shiitake mushrooms and green onion whites, cooking until softened (2-3 minutes).
  • Increase heat to medium high and add snap peas, garlic, and 1/4 cup of soy sauce to the pan and fry for 1 minute until peas become bright green but still crispy. Salt and pepper to taste.
  • Remove mushrooms and peas from pan to a bowl and cover to keep warm.
  • Wipe out pan used for mushrooms and peas. 
  • Add high heat oil to pan to coat the bottom of pan - 2-3 tablespoons (We used grapeseed oil for this step).
  • Add bellies flesh side down for 30 seconds.
  • Flip bellies to skin side down for max 1 minute.
  • Remove bellies to cooling rack or paper towel lined plate to get rid of excess oil. Salt and pepper to taste.


  • Plate the rice in bowl.
  • Cover rice with mushroom and snap peas.
  • Lay salmon bellies atop.
  • Sprinkle dish with sesame seeds.
  • Garnish with greens tops of green onion.
  • Add soy sauce, salt and pepper to taste.

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