Sisig, but make it salmon. Give this Filipino favorite a delicious seafood spin.

This version starts with Pacific Bay Salmon Crazy Cuts for generous, buttery bites of salmon in every sizzling spoonful. 

Any of our salmon cuts work beautifully with this recipe. Simply flake cooked salmon fillets, portions, steaks, or belly into chunky pieces and you're good to go. Naturally rich in protein and heart-friendly omega-3 fatty acids, salmon gives this Filipino classic a more nutritious twist without giving up the bold, crave-worthy flavors that make sisig so irresistible.

Salmon Sisig

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Serves: 2–3

Ingredients

For the Salmon Sisig

500g Salmon Crazy Cuts, flaked
1 tbsp canola oil
120g diced red onion
150g diced red and green bell peppers
50g leeks, thinly sliced
30g minced garlic
10g green chili, sliced
1 tbsp liquid seasoning

For the Sisig Dressing

60g mayonnaise
20g sriracha

For Garnish

Thinly sliced red chili
Calamansi halves
Extra sliced leeks (optional)

Procedure

Sear the Salmon. Heat the canola oil in a sauté pan over medium-high heat. Add the flaked salmon and sear for 2 to 3 minutes, turning gently until lightly caramelized on the outside while remaining moist inside. Remove from the pan and let the salmon rest for about 1 minute.

Prepare the Sisig Dressing. Stir together the mayonnaise and sriracha until smooth and well combined.

Mix the Sisig. In a large mixing bowl, combine the diced onion, bell peppers, leeks, garlic, green chili, liquid seasoning, and the sisig dressing. Toss until the vegetables are evenly coated.

Fold in the Salmon. Add the seared salmon to the bowl and gently fold it into the vegetables using a rubber spatula or spoon, keeping the salmon in chunky pieces rather than breaking it into small flakes.

Finish on a Sizzling Plate. Heat a cast-iron sizzling plate until smoking hot. Transfer the salmon mixture onto the plate and let it sizzle undisturbed for 30 to 45 seconds. Gently toss once or twice to lightly caramelize the dressing while allowing the salmon to finish cooking from the residual heat.

Garnish and Serve. Top with sliced red chili, extra leeks if desired, and serve immediately with plenty of calamansi wedges and hot garlic rice.

Notes

Why Pacific Bay?

Pacific Bay Salmon Crazy Cuts are trimmed from premium salmon, giving you the same rich flavor and buttery texture in versatile, ready-to-cook pieces. Frozen at peak freshness, they're perfect for quick recipes like sisig. 

Chef's Tip

Sear the salmon just until lightly caramelized, leaving it slightly undercooked before transferring it to the sizzling plate. The residual heat finishes cooking the fish while keeping it moist and flaky. The vegetables should stay crisp and fresh, so avoid overmixing or overcooking once everything comes together.

Easy Alternatives

This recipe works just as well with Pacific Bay Coho Salmon Fillets, Salmon Fillet Portions, and Salmon Steaks. Simply cook and flake the salmon into chunky pieces before mixing.

Adjust the heat with more or less sriracha, or add chopped bird's eye chilies for extra spice. Stir a little calamansi juice into the dressing for a brighter finish, or swap the leeks for spring onions if preferred. You can also top the sisig with a fried egg for an even richer, more traditional sisig experience.

Serving Suggestions

Serve immediately on a sizzling plate with hot garlic rice and plenty of calamansi on the side. Pair it with pickled papaya (atchara), cucumber slices, or a simple tomato salad to balance the richness of the salmon.

One Last Bite

Sisig has always been about bold flavors and contrasting textures. Salmon simply brings something new to the table: rich, buttery bites packed with protein and heart-friendly omega-3 fatty acids that make this Filipino favorite every bit as satisfying, with a little extra goodness in every sizzling serving.

FAQs

Can I use other Pacific Bay salmon products for this recipe?

Yes. Pacific Bay Coho Salmon Fillets, Salmon Fillet Portions, and Salmon Steaks, all work beautifully. Simply cook the salmon, then flake it into chunky pieces before folding it into the sisig mixture.

Can I use frozen salmon?

Yes. Thaw the salmon overnight in the refrigerator and pat it dry before searing to achieve better caramelization.

Why shouldn't I fully cook the salmon in the pan?

The sizzling plate continues cooking the salmon using residual heat. Slightly undercooking it during the first sear helps keep it moist, tender, and flaky.

Can I make this without a sizzling plate?

Absolutely. You can finish the dish in a regular frying pan and serve it immediately. A sizzling plate simply adds the signature presentation and lightly caramelizes the dressing.

How spicy is this recipe?

It has a mild to moderate kick from the sriracha and green chili. Add more fresh chilies or extra sriracha if you prefer a spicier sisig.

Can I prepare the sisig dressing ahead of time?

Yes. Mix the Japanese mayonnaise and sriracha up to one day in advance and keep it refrigerated until ready to use.

What goes well with Salmon Sisig?

Garlic rice is the classic pairing, but steamed rice, lettuce wraps, or even warm tortillas make delicious alternatives.

Can leftovers be reheated?

Yes. Reheat gently in a frying pan over medium heat just until warmed through to avoid overcooking the salmon.

Ready to Make Salmon Sisig?

Put a seafood spin on one of the Philippines' favorite comfort foods with Pacific Bay Salmon Crazy Cuts, or use any of our premium salmon cuts to make it your own. Shop online at PacificBay.com.ph or find Pacific Bay in leading supermarkets nationwide. Real seafood made easy.