Recipe detail

Directions

◇ Mix the Xijingyaki marinade evenly (except sesame seeds), heat on low heat to melt the sugar
◇ After the pickled sauce is finished, let it cool down for later use
◇ Spread a little rice wine on the salmon to remove the fishy smell, then marinate the salmon and refrigerate for 24 hours
◇ Return to room temperature before roasting, remove excess marinade on the surface, and avoid burning
◇ Set to reduce the wind speed, the wind speed is 80% to avoid burning around, and the color is more uniform
◇ The time to sprinkle cooked sesame seeds is when there are 5 minutes left in the baking process, stick with pickled sauce and bake for aroma