Soy-baked salmon with zingy salsa

Nutritional Information (amount per serving)


Serves 8   Approx time: 20   Difficulty: super easy


  • 150 ml low-salt soy sauce
  • 75 ml rice mirin or rice wine
  • 1 large thumb-sized piece fresh ginger, peeled
  • 1 lemon
  • 2 limes
  • 1 kg side of salmon, from sustainable sources, ask your fishmonger, scaled and pin-boned

For The Salsa

  • 1 red pepper, deseeded and finely chopped
  • 2 fresh green chillies, deseeded and finely chopped
  • extra virgin olive oil
  • a few sprigs fresh mint, leaves picked
  • sea salt
  • freshly ground black pepper


    Cooking a side of salmon is really simple and a great recipe to have up your sleeve even if you're not feeding a crowd, as the leftover fish will work really well flaked through a salad or pasta the next day. The salsa adds a lovely kick to contrast with the sweetness of the salmon.

    Pour the soy sauce into a bowl with the mirin or rice wine. Finely grate in the ginger and the zest from the lemon and limes. Mix well then carefully pour into a large sandwich bag. Add the salmon to the bag, loosely folding it to help it fit. Squeeze out any excess air so the salmon is completely covered then tie a knot in the bag and pop in the fridge to marinate for around 1½ hours.

    Preheat your oven to 200ºC/400ºF/gas 6. Ten minutes before the salmon has finished marinating, put an ovenproof griddle pan on a high heat to get nice and hot. When the time's up, transfer the salmon to a plate and pat it dry with kitchen paper, discarding the soy marinade. Sear the salmon for 1 minute on the screaming hot griddle pan, skin-side down, then place in the hot oven to cook for 10 to 12 minutes, or until cooked through.

    Meanwhile, make the salsa. Mix the chopped pepper and chillies in a bowl with the juice of the zested limes and twice as much extra virgin olive oil. Finely chop and add the mint leaves and a pinch of salt and pepper then have a taste and tweak the seasoning if needed.

    Serve the salsa with the lovely baked salmon, roasted sweet potatoes and a fresh green salad.

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