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Lemon Ginger Soy Salmon Recipe

Lemon Ginger Soy Salmon recipe


This is a yummy fish dish with a twist. It has salmon with a tangy lemon and ginger sauce. You cook the fish in the oven and eat it with rice and a green veggie.


400 g Jasmine Rice
1 Red Chilli
1 Lemon
2 Tbsp Soy Sauce
2 Tbsp White Miso Paste
1 Tbsp Maple Syrup
4 Garlic Cloves
20 g Fresh Ginger
4 Salmon Fillets
4 Baby Bok Choy
1 Tbsp Vegetable Oil
Salt to taste


Preheat the oven to 180°C/354°F.
Rinse the jasmine rice well and cook it in boiling water according to package instructions.
Finely chop the red chilli and add it to a bowl. Zest and juice the lemon. Add the soy sauce, white miso paste, and maple syrup to the bowl.
Grate the garlic and ginger into the bowl with the lemon-soy mixture. Stir well to combine.
Place each salmon fillet on a piece of foil large enough to fold over and seal. Spoon 2 tablespoons of the lemon-ginger-soy mixture over each fillet.
Fold the foil over the salmon to create a sealed packet for each fillet.
Place the salmon packets on a baking sheet and cook in the preheated oven for 10-12 minutes.
While the salmon is cooking, cut the baby bok choy in half lengthwise. Heat the vegetable oil in a pan over high heat and sear the bok choy for 2 minutes until lightly charred.
Add 3 tablespoons of water to the pan with the bok choy, cover with a lid, and steam for another 2 minutes. Season with a pinch of salt.
Once the rice is cooked, drain any excess water and fluff with a fork.
To serve, open the salmon packets carefully and place each fillet on a bed of jasmine rice. Pour any remaining liquid from the packets over the salmon.
Serve the salmon with the steamed baby bok choy on the side.

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