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

 

Ingredients:

  • 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)

 

Method:

  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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  1. laura
    7 years ago

    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?

    1. Jessica
      7 years ago

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

  2. Kate
    4 years ago

    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.

    1. Jessica
      4 years ago

      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

  3. Lisander Isebia
    4 years ago

    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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