Ginger Soy Steamed Salmon

Serves: 2 people

Difficulty: Easy

I love Chinese flavours, and came up with this recipe when I was a student at uni. It’s an easy recipe to scale up if you have lots of people to cook for, which I often did when I was studying, and so I used to steam my veg in the parcel for ease, but you can lay the salmon on some slices of lemon if you prefer.


  • 250 g of pak choi or any soft greens, cut into large pieces
  • 1 clove garlic, sliced
  • 2 salmon fillets around 175 g each, skin removed if you prefer
  • 1 tablespoon butter
  • 3 spring onions, finely sliced
  • 1 tablespoon root ginger, cut into juliennes
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon honey
  • 1 tablespoon fresh coriander, roughly chopped


1. Preheat the oven to  180°C/350°F/gas 4.

2. Lay out 2 pieces of foil around 30cm x 30cm.

3. Divide the pak choi and place in the centre of each piece of foil. Sprinkle over the garlic.

4. Lay the salmon (skin side down if it hasn't been removed) on top in the middle of the veg.

5. Dot little pieces of butter over the salmon, and sprinkle over the spring onions and ginger.

6. Drizzle over the soy sauce, sesame oil and honey.

7. Wrap the parcels up and bake in the oven for 8 - 12 minutes (depending on the thickness of your salmon and if you prefer it slightly pink in the centre).

8. Remove from the oven and unwrap the parcel, pouring over any juices that are left in the bottom.

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