Pat the salmon belly dry with paper towels—this helps achieve a golden, crispy texture when cooked.

In a bowl, combine soy sauce, lemon juice, garlic, ginger, salt, and pepper. Toss the salmon belly in the marinade and let it sit for 10–15 minutes to absorb the flavors.

If you love a light, crispy crust, lightly dust the marinated salmon belly with cornstarch or rice flour just before cooking. This step creates a perfect crunch while sealing in moisture.

Pan-Seared Method:

Heat olive oil or sesame oil in a pan over medium-high heat.

Add the salmon belly strips, skin-side down, and cook for 2–3 minutes until the skin is crispy.

Flip and cook for another 1–2 minutes, then add butter for extra richness.

Air Fryer Method:

Preheat the air fryer to 375°F (190°C).

Arrange the salmon belly in a single layer and cook for 6–8 minutes, flipping halfway through.

Oven-Roasted Method:

Preheat the oven to 400°F (200°C).

Place salmon belly on a lined baking sheet and roast for 12–15 minutes, flipping once for even cooking.

Transfer to a plate and garnish with sesame seeds, sliced green onions, or nori strips for an extra pop of flavor.

Serve with steamed rice, stir-fried veggies, or miso soup for a complete meal.