Coming from a Cantonese background on my father’s side, I’m no stranger to seafood dishes involving copious amounts of scallions and ginger. It is absolutely one of the best flavor combinations known to man.
Pat the salmon dry with a paper towel and season lightly on both sides with salt and pepper.
Heat 1 tablespoon of the oil in a cast iron skillet over medium-high heat. Add the salmon and sear until it reaches your desired doneness, about 2 to 4 minutes per side, depending on the thickness of your fillets. Transfer to a serving plate.
Add the remaining 2 tablespoons of oil to the pan. Add the ginger and cook until browned. Add the scallions and cook for 30 seconds more. Add the water, soy sauce, and sugar and stir until sugar is melted. Pour the sauce over the salmon, and sprinkle with the cilantro. Serve with steamed rice.
