Japanese-Inspired Tamari Salmon

This is an absolute family favourite. I make this dish often, and they love it. It’s incredibly quick to prepare, which makes it a perfect mid-week dinner option.


Japanese-Inspired Salmon



Serves: 4



  • 4x 180g salmon fillets, bones removed and skin on
  • 1/4 cup spring onions

For marinade:

  • 1 tablespoon sesame oil
  • 1/2 cup tamari
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon Dijon mustard
  • 1/4 cup sesame seeds, white or black
  • 1 tablespoon honey or 1 teaspoon stevia powder (optional)



  1. Preheat the oven to 200C (180C fan-forced). Line a baking tray with baking paper.
  2. In a large bowl, whisk together the marinade ingredients. Marinate the salmon for up to 30 minutes in a covered bowl or in a large snap-lock bag.
  3. Remove the salmon from the marinade. Reserve the marinade.
  4. Lay the salmon, skin-side down, on the lined tray. Bake for 15-20 minutes, or until cooked to your liking.
  5. Remove from the oven. Pour over the reserved marinade and scatter over the spring onions.
  6. This is good with some bok choy stir-fried in a hot wok or frying pan with tamari, sesame oil and freshly grated ginger.



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  • laura

    hiya love the sound of this 2 questions do you serve this with anything?
    and in the recpie it says olive oil and vingar but they arnt in the ingredients?

    • You are right. Sorry that was a mistake. All fixed. There is no olive oil/vinegar in the dish.

  • Kate

    Hi Jessica, I made this last night and it is UNBELIEVABLE. Thank you so much for sharing. Have already shared the recipe with my family. Reckon this is as good as any restaurant. I live o/s and looked at buying your book but the shipping costs are more expensive than the book. Any plans to release it as an ebook? Otherwise I will make a plan… Thank you again.

    • Hi Kate! Thank you so much for your feedback, I’m so glad you love the recipe. We hope the book will be available overseas at the beginning of next year. I would love for the shipping costs to be lower, but we pack and address the books at my home and it’s exactly what it costs us to send- so I hope that the extra love that goes into a signed copy would make up for the cost. Love Jess xx

  • Lisander Isebia

    Hi Jessica, I’ve been following you for a while now but never really invested the time to make one of your meals. This Japanese- inpsired salmon was my first and it was AMAZING. I forgot to buy sesame oil so I used coconut oil, which was great as well.

    Keep up the good work. I want you to come to Curaçao!


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