- 4 salmon fillets, skin on
- Freshly ground salt and pepper
- 5 tablespoons soy sauce or tamari
- 2 tablespoons maple syrup or honey
- 2 tablespoons sesame oil
- Few drops of fish sauce, to taste
- 2 tablespoons rice vinegar
- 1 red chilli, finely sliced
- 2 cloves garlic, finely grated or chopped
- 1 teaspoon finely grated ginger
- 2 tablespoons mixed sesame seeds, toasted
- 2 spring onions, finely sliced
- Lightly score the salmon skin and season well on both sides with salt and pepper, then place into a shallow bowl or dish skin-side down. Whisk together the soy sauce, maple syrup, sesame oil, fish sauce, rice vinegar, chilli, garlic and ginger, then pour over the fish. Leave to marinade for at least an hour.
- Preheat the oven to 180C.
- After marinading, place the salmon, skin-side down, on a lined baking tray. Spoon over any extra marinade, then roast in the oven for about 15 minutes or until cooked.
- Garnish with the sesame seeds and spring onions, then serve with your choice of accompaniments - we recommend rice and stir fried vegetables.
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- If you can tolerate the heat, add more fresh chilli or a some chilli flakes. If you don't like spicy food, deseed the chilli before slicing.
- If you prefer your salmon with crispy skin, start cooking the fillets skin-side down on a hot pan to crisp up, then place on a tray and finish cooking in the oven.