Eli's Asian Salmon

  • Preparation Time10 mins
  • Cooking Time20 mins
  • Serves5
  • DifficultyEasy
1kg centre-cut salmon fillet (3cm thick)
2 tbsp minced fresh ginger
2 tbsp minced garlic (8 large cloves)
50g sliced spring onions (2 spring onions )
1 1/2 tsp chilli paste
1 tbsp toasted (dark) sesame oil
1 tbsp fish sauce
2 tbsp oyster sauce
60ml freshly squeezed lemon juice (2 lemons)
60ml rice vinegar
250ml soy sauce
150g panko (Japanese bread crumbs)
1) Line a 20x30cm baking pan with aluminum foil. Place the salmon in the pan.

2) In a mixing cup, combine the soy sauce, rice vinegar, lemon juice, oyster sauce, fish sauce, sesame oil, chilli paste, spring onions, garlic, and ginger. Pour 1/3 of soy sauce mixture over the salmon fillet.

3) Sprinkle the breadcrumbs evenly over the fillet. Pour the rest of the soy sauce mixture evenly over the panko. Be sure to soak the crumbs completely and if any runs off, spoon back onto the salmon. Set aside for 15 minutes, leaving all the sauce in the pan.

4) Meanwhile, preheat the oven to 260°C. Roast the salmon for 18 to 20 minutes, or for about 12 minutes per inch at the thickest part of the salmon. The internal temperature will be 60°C on a meat thermometer when it's done.

5) Remove from the oven, wrap tightly with foil, and allow to rest for 15 minutes. Serve hot or at room temperature.

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