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Drunken Salmon with Garlic Fried Rice and Blistered Long Beans inspired by Lock 50
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Inspired by Lock 50

Drunken Salmon with Garlic Fried Rice and Blistered Long Beans

Main Course
This elegant main course features crispy-skinned salmon marinated in Japanese sake and mirin, which infuses the fish with subtle sweetness while maintaining its moisture. The preparation pairs Asian-inspired flavors with classical cooking techniques, resulting in a perfectly cooked fillet atop aromatic garlic fried rice with vibrant blistered long beans for color and texture.
Prep Time 25 mins
Cook Time 20 mins
Inactive Time 30 mins
Total Time 75 mins
Servings 4

Ingredients

  • 4 6-oz pieces Scottish salmon fillets (Skin-on, pin bones removed)
  • 1/4 cup Sake (Dry Japanese sake)
  • 3 tbsp Mirin
  • 2 tbsp Soy sauce
  • 1 tbsp Brown sugar
  • 1 tbsp Ginger (Freshly grated)
  • 6 cloves Garlic (4 minced for marinade, 2 thinly sliced for rice)
  • 1 lb Long beans (Trimmed and cut into 3-inch pieces)
  • 3 cups Cooked jasmine rice (Day-old or refrigerated for at least 4 hours)
  • 3 tbsp Vegetable oil (Divided)
  • 1 tsp Sesame oil
  • 4 stalks Scallions (Thinly sliced, whites and greens separated)
  • 1 tsp Salt (Divided)
  • 1/2 tsp Black pepper (Freshly ground)

Tools You'll Need

  • Large non-stick skillet
  • Wok or large skillet for rice
  • Fine mesh strainer
  • Fish spatula
  • Sharp chef's knife

Chef's Tip

Starting salmon in a cold pan rather than a preheated one allows the skin to release its fat slowly, resulting in crispier skin without curling the fillet. Let the pan and fish heat up together, then avoid moving the salmon until the skin releases naturally from the pan surface.

Instructions

  1. Combine sake, mirin, soy sauce, brown sugar, grated ginger, and 4 minced garlic cloves in a shallow dish. Whisk until sugar dissolves.
  2. Place salmon skin-side up in the marinade. Cover and refrigerate for 30 minutes, turning once halfway through.
  3. For the blistered beans, heat 1 tablespoon oil in a large skillet over high heat until smoking. Add beans and cook undisturbed for 1 minute until blistered on one side.
  4. Toss beans and continue cooking for 3-4 minutes until charred in spots but still crisp-tender. Season with 1/4 teaspoon salt and transfer to a plate.
  5. For the fried rice, heat 1 tablespoon oil in a wok or large skillet over medium-high heat. Add sliced garlic and scallion whites, stir-fry for 30 seconds until fragrant.
  6. Add cold rice, breaking up any clumps. Stir-fry for 3-4 minutes until heated through.
  7. Drizzle with sesame oil, add half the scallion greens, and season with 1/4 teaspoon salt. Toss well and keep warm.
  8. Remove salmon from marinade, pat dry with paper towels. Season flesh side with remaining salt and pepper.
  9. Heat remaining tablespoon oil in a non-stick skillet over medium-high heat. Place salmon skin-side down and cook undisturbed for 4-5 minutes until skin is crispy.
  10. Carefully flip salmon and cook for another 2-3 minutes for medium-rare, or longer if desired.
  11. Pour 2 tablespoons of strained marinade into the pan and let it reduce for 30 seconds.

Plating

Mound garlic fried rice in the center of each plate. Place salmon skin-side up beside the rice. Arrange blistered long beans alongside. Drizzle reduced marinade over the salmon and sprinkle with remaining scallion greens.

Storage & Reheating

This dish is best enjoyed fresh. If needed, store cooked components separately in airtight containers in the refrigerator for up to 2 days. Reheat the rice in a skillet with a splash of water, and the salmon gently in a 275°F oven until just warmed through to avoid overcooking.

About This Recipe

Lock 50's Drunken Salmon was a celebration of Asian flavors applied to impeccably fresh fish. The restaurant's technique of marinating Scottish salmon in sake and mirin created a subtle depth that enhanced rather than masked the fish's natural flavor. The crispy skin and medium-rare center showcased their precision in cooking. Our version maintains the essential flavor profile while simplifying the process for home cooks, ensuring the same balance of sweet, savory, and umami that made the original a customer favorite.

How did it turn out?

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