Asian salmon

Asian salmon

30 min
Baked salmon is always a popular dish, and this recipe is one that takes care of itself in the oven. Seasoned with Asian-inspired flavours of ginger, chilli and lime, topped with freshly chopped coriander, this Asian salmon is the perfect meal for any occasion!


Step 1
  • Preheat the oven to 175°C.
Step 2
  • Mix the salt, sugar, ginger and chilli flakes.
  • Place the salmon in an ovenproof dish with the skin side down. Rub the fish with the spice mixture.
Step 3
  • Mix the cream with the lime zest, lime juice and finely chopped garlic. Pour the mixture over the fish.
  • Cook in the middle of the oven for about 20 minutes.
Step 4
  • Cook the rice according to the instructions on the package.
Step 5
  • Cut the broccoli into long florets. Boil them until soft in lightly salted water (approx. 3 minutes). Mix with the sesame seeds.
Step 6
  • Top each portion with the chopped coriander and serve the Asian salmon with rice and broccoli.

Questions about Asian salmon

Read below to find out about the frequently asked questions about Asian salmon.

What flavours work well with salmon?
The amount of flavour combinations that go with salmon is vast. When it comes to spices, a sprinkling of Cajun seasoning, cumin and smoked paprika, or the classic salt, herbs and lemon combo are three popular choices. Honey and soy is also an old favourite, as is a teriyaki glaze or creamy white wine sauce.
Can you eat salmon skin?
In moderation, yes. Some would even argue that a perfectly cooked skin is the best part of the salmon. There are a few precautions that you need to take, however: know where your salmon comes from (some species are more contaminated by environmental pollution than others), make sure the fish is thoroughly descaled, and check that it's properly cooked. If you are pregnant, nursing, or serving salmon to young children, it is best to err on the side of caution and skip the skin altogether.
Can you cook salmon in a wok?
Fish, including salmon, is one of life's most versatile ingredients and can be cooked in almost any way, from steaming and baking to grilling and yes, wok-frying. Simply add some oil to the wok and swirl it around to coat the surface. Add your salmon fillets and cook for about two to three minutes per side, or until golden brown and cooked through.
How do you cook the perfect salmon?
The difference between a good, and perfect salmon is all in the timing. Start by removing the fish from the refrigerator about 15 minutes before cooking and patting them dry before adding to the pan. Always start with the skin side down then let the waiting game begin. When the colour of the fillet starts to change, from a dark pink to a more pale hue, and creeps up to about ¾ of the salmon, it's time to flip. Cook for a few more minutes and you'll have the most tender, flakiest piece of salmon with a perfectly crisp skin.


Baked salmon
Skinless salmon fillet
600 g
Flake salt
2 tsp
Brown sugar
1 tsp
Ground ginger
1 tsp
Chilli flakes
1 tsp
Double cream
200 ml
Freshly squeezed lime juice and zest
Garlic clove
Serve with
Jasmine rice
4 portions
Toasted sesame seeds
2 tbsp
Chopped fresh coriander

Sidekicks for your Asian Salmon

For this recipe, we recommend a steaming bowl of jasmine rice and blanched broccoli with sesame seeds. Adding a touch of coconut to the rice (simply replace 400 ml of water with coconut milk) will not only welcome another Asian flavour to your meal, it also pairs very well with the salmon and sauce. Lemon roasted baby potatoes, sauteed green beans or a crunchy fennel and herb salad are also great pairings for this dinner table.

Vegetarian-friendly swaps for the meat-free crowd

Popular fish substitutes include tempeh, banana blossoms (a purple and fleshy flower that grows under a banana bunch) or jackfruit (a tropical tree fruit that is grown in Asia, Africa, and South America). Each of these options have a neutral flavour and can, to some degree, mimic the firm and fleshy texture of fish.

Store your Asian salmon like this

You can safely store any leftovers for up to two days in an airtight container in the lower part of the refrigerator where it's coldest. If the leftovers have been kept at room temperature for longer than two hours, it's safer to throw the fish out as harmful bacteria could have multiplied beyond a point that is considered safe to eat.