Soy, Sesame and Ginger Salmon

5 from 4 votes

Quick and easy to make and packed full of Asian flavours, this Soy, Sesame and Ginger Salmon makes a delicious weeknight dinner or simple lunch. If you like soy, sesame, chilli, ginger, lime and fish, you are going to love this recipe!

Course Main Course

Cuisine Asian

Prep Time 10

Cook Time 7

Total Time 17

Servings people

Calories 299kcal

Author Eb Gargano

Ingredients

6 tablespoons soy sauce
Juice of 1 lime
2 tablespoons sesame oil
1 teaspoon chilli flakes (or 1 red chilli, diced)
2 cm ginger peeled and chopped into thin slices
4 salmon fillets (approx. 130g / 4½oz each)
1 tablespoon vegetable, sunflower or wok oil
Sesame seeds for garnish (optional)
Sliced red chilli for garnish (optional)

To serve

Tenderstem broccoli, pak choi and/or green beans
Jasmine, basmati or brown rice
1 lime cut into quarters (optional)

Metric - US Customary

Instructions

Mix together the soy sauce, lime juice, sesame oil, chilli flakes and ginger in a bowl to make a simple marinade.
Cut each salmon fillet into 4 equal chunks and place into the marinade. Turn the salmon pieces over a few times to coat them in the marinade and set aside for 5 minutes.
Place the oil into a large frying pan or wok and heat over a medium-high heat for 1 minute. Place the salmon, skin-side-down, into the hot pan, reserving the marinade for later. (Take care not to get splashed with hot oil!)
Cook the salmon for 2-3 minutes on each side (top and bottom sides, not all the sides!) and then turn the heat down to medium-low and tip in the leftover marinade. Cook for a further 2 minutes until the marinade has thickened slightly.
Sprinkle the salmon with a few sesame seeds and some sliced chilli. Serve with rice and steamed green vegetables. I like to put the soy sauce, sesame oil and a few lime quarters on the table for everyone to help themselves to extra.

Notes

Suitable for freezing.
Nutrition information is approximate and meant as a guideline only.

Nutrition