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Sesame-ginger baked wild salmon

Wild salmon fillet doesn’t need long cooking nor intense flavourings. I still like to cook it with an Asian twist – this simple, sesame and ginger baked wild salmon is a regular dish on my dining table. I normally serve it with rice noodles and/or a salad.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 2 people
Cuisine: Japanese
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 wild salmon fillet
  • 1 tsp grated ginger
  • 1 clove of garlic minced (optional)
  • 1 tbsp sesame oil
  • 2 tbsp Kikkoman soy sauce
  • 1 tbsp sesame seeds
  • Ground pepper
  • 1 lemon/lime
  • Chopped spring onion or coriander leaves to serve optional

Method
 

  1. Preheat the oven to 180C degrees.
  2. Mix the ginger, sesame oil and Kikkoman in a bowl.
  3. Put the fish (skin-side down) into an oven-proof dish then pour over the mixture, covering the fish well.
  4. Cut the lemon in half - squeeze one half over the fish, then cut the other half into 4-6 thin rings.
  5. Season the fish with pepper then lay 2-3 slices of lemon on the fish.
  6. Cover the dish with foil and bake for 20 minutes until the fish flakes easily with a fork.
  7. Serve warm with your chosen side dish and a chilli sauce perhaps.