Cooking Tik Tok Salmon Meal With Beisha ( This Was SO Good )

Ingredients

• 1 lb Salmon Fillet (skinless, cut into two equal pieces)
• 2 tablespoon Avocado Oil (for pan‑searing)
• 2 tablespoon Unsalted Butter (divided: one cube for rice, one for salmon pan)
• 1 teaspoon Garlic Powder (seasoning for salmon)
• 1 teaspoon Onion Powder (seasoning for salmon)
• 0.5 teaspoon Old Bay Seasoning (optional seafood flavor)
• 0.5 teaspoon Paprika (adds color and mild flavor)
• 0.25 teaspoon Dried Oregano (seasoning for salmon)
• 1 teaspoon Seafood Seasoning (optional salmon‑specific blend)
• 0.25 teaspoon Black Pepper (freshly ground)
• 1 cup Jasmine Rice (rinsed before cooking)
• 2 cup Water (for cooking rice)
• 1 teaspoon Himalayan Pink Salt (for rice water)
• 1 pinch Chicken Bouillon (optional flavor boost for rice)
• 1 piece Cucumber (thinly sliced)
• 1 piece Avocado (sliced)
• 2 stalks Green Onion (sliced for garnish)
• 1 tablespoon Parsley (chopped for garnish)
• 1 tablespoon Sriracha Sauce (drizzle over bowl)
• 2 tablespoon Spicy Mayo (store‑bought or mix mayo with sriracha)
• 1 tablespoon Sweet Chili Sauce (drizzle for sweet heat)
• 2 sheet Nori Seaweed Sheets (cut into strips for garnish)
• 0.33 cup Vegetable Broth (deglaze salmon, keep it moist)

Instructions

1. Season the Salmon

   Rinse the salmon under cold water, pat dry, then drizzle both sides with avocado oil. Sprinkle garlic powder, onion powder, Old Bay, paprika, oregano, seafood seasoning, black pepper, and a pinch of salt on each side. Rub the spices into the flesh with clean hands.

   Time: PT5M

2. Sear and Finish the Salmon

   Heat the large skillet over medium heat. Add 1 tbsp butter and a drizzle of avocado oil. When the butter foams, place the salmon in the pan. Sear 2 minutes on the first side, then flip, cover, and cook another 2‑3 minutes. Add the vegetable broth, cover again, and let steam for 3‑4 minutes until the salmon is just cooked through.

   Time: PT8M

   Temperature: medium heat

3. Cook the Jasmine Rice

   In a saucepan, bring 2 cups water to a boil. Add a small cube of butter, a pinch of Himalayan pink salt, and a pinch of chicken bouillon. Stir in 1 cup rinsed jasmine rice, return to a boil, then reduce heat to low, cover tightly, and simmer 10‑15 minutes until water is absorbed and rice is tender.

   Time: PT20M

   Temperature: high then low heat

4. Prepare Fresh Toppings

   While the rice simmers, slice the cucumber thinly, slice the avocado, chop green onions, and parsley. Set aside in separate bowls.

   Time: PT5M

5. Assemble the Bowl

   Divide the cooked rice between two serving bowls. Flake the salmon into bite‑size pieces and place on top of the rice. Arrange cucumber slices, avocado wedges, and green onion around the salmon. Drizzle sriracha, spicy mayo, and sweet chili sauce over the bowl. Garnish with nori strips and chopped parsley.

   Time: PT5M

Nutrition Facts

Calories

620

Protein

30g

Carbohydrates

70g

Fat

20g

Fiber

4g

Ingredient Substitutions

• Instead of Salmon Fillet: tilapia, cod
• Instead of Avocado Oil: olive oil, canola oil
• Instead of Unsalted Butter: margarine
• Instead of Garlic Powder: fresh minced garlic
• Instead of Onion Powder: fresh minced onion
• Instead of Old Bay Seasoning: seafood seasoning
• Instead of Paprika: smoked paprika, regular paprika
• Instead of Dried Oregano: Italian seasoning
• Instead of Seafood Seasoning: additional Old Bay
• Instead of Black Pepper: white pepper
• Instead of Jasmine Rice: basmati rice
• Instead of Himalayan Pink Salt: sea salt, table salt
• Instead of Chicken Bouillon: vegetable bouillon
• Instead of Cucumber: zucchini
• Instead of Avocado: guacamole
• Instead of Green Onion: chives
• Instead of Parsley: cilantro
• Instead of Sriracha Sauce: chili garlic sauce
• Instead of Spicy Mayo: regular mayo
• Instead of Sweet Chili Sauce: hoisin sauce
• Instead of Nori Seaweed Sheets: soy paper
• Instead of Vegetable Broth: seafood broth, water with extra salt

Equipment Needed

• Large Skillet
• Saucepan with Lid
• Cutting Board
• Chef's Knife
• Measuring Spoons
• Measuring Cup
• Wooden Spoon or Spatula
• Small Bowl
• Serving Bowls

Critical Steps — Do Not Skip

• Season both sides of the salmon thoroughly before cooking.
• Do not over‑cook the salmon; keep it moist by covering and adding broth.
• Cover the rice while it simmers to trap steam.
• Do not lift the rice lid during the simmering stage.

Chef Tips from the Video

• Pat the salmon dry before seasoning for better crust formation.
• Use a high‑quality avocado oil for a clean, neutral flavor.
• For extra crunch, toast the nori strips briefly in a dry pan.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze cooked salmon and rice separately for up to 1 month; reheat gently.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Cook the jasmine rice a day ahead and reheat with a splash of water.
• Season the salmon and keep it refrigerated; sear just before serving.
• Prepare the cucumber, avocado, and green onion in advance and store in airtight containers.

Frequently Asked Questions