Aromatic Side of Salmon

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Salmon is perfect for summer or winter and is a popular dish for entertaining. It can be prepared in advance and is good warm or at room temperature.



  • 1 side of salmon
  • 2 tablespoons rice bran oil
  • 4 cloves garlic, chopped
  • 2 teaspoons brown sugar
  • 1 small red chilli, deseeded and chopped
  • 1 teaspoon grated ginger
  • 2 teaspoons finely chopped lemongrass
  • 1 teaspoon sesame oil
  • 1 teaspoon grated lemon rind
  • ½ cup crisp fried shallots
  • ½ cup coriander leaves
  • marinade
  • 1 teaspoon sesame oil
  • 2 tablespoons rice bran oil
  • 2 cloves garlic, chopped
  • 1 tablespoon finely chopped coriander
  • 1 teaspoon grated ginger
  • 1 tablespoon fish sauce


Place salmon in a large roasting dish and remove pin bones and trim loose flanks.

Combine marinade ingredients in a small bowl or jug. Drizzle marinade over salmon, covering the whole fish.

Preheat oven to 180°C.

Bake salmon for 20–25 minutes until the flesh is opaque.

Heat 1 tablespoon of rice bran oil in a frying pan and sizzle garlic, chilli, ginger and lemongrass until garlic just starts to change colour, taking care not to burn it.

Add remaining rice bran oil and sesame oil to pan along with grated lemon rind and sugar, and remove from heat.

Carefully place the salmon on a serving platter and drizzle with the pan ingredients. Sprinkle with crisp shallots and coriander leaves.

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2 thoughts on “Aromatic Side of Salmon

  1. Hello :-)
    I would like to pin the Vermicelli Salad and the Baked Salmon but there are no photos for either to allow this. Could you please make the changes so that we can save them. Thank you! Jenny