Chili & Ginger Salmon

I think you’ve probably worked out by now that my cooking & baking is more ‘a bit of this and a handful of that’ and less exact weights and measures.

I enjoy cooking convoluted and complicated dishes on occasion but really, if that’s what you are looking for, there are at least a million and one other (more professional!) places you can find those recipes. On here, I’m all about quick, easy & tasty. It’s very rare you’ll find anything that takes longer than half an hour. If it does, it’s time spent cooking away; doing it’s own thing and leaving you to do something else 😀

So, without further ado, here’s my recipe for chili & ginger salmon; on the table in under half an hour…

Ingredients for 4

  • 4 salmon fillets
  • 3-5 spring onions
  • 3 cloves garlic
  • 1-2 chilies
  • 1″ piece of ginger
  • 1 lime
  • Soy sauce
  • 1 1/2 cups rice
  • Rice vinegar

These ingredients add amazing flavours to the salmon.

  1. Rinse some rice & leave it to soak.
  2. Preheat oven to 350F/180/170C fan/Gas Mark 5.
  3. Lightly oil some foil (double the length of a baking tray).
  4. Lay salmon fillets in the centre of the foil, skin side down.
  5. Chop the spring onion, garlic, ginger & chilies; and sprinkle on top.
  6. Squeeze over the juice of 1/2 a lime, shake on around a tablespoon of soy sauce and add the grated zest of the lime.

    Ready to go in the oven.

    Ready to go in the oven.

  7.  Loosely wrap the foil over & seal the edges.Pop in the oven for 15-18 minutes.
  8.  Drain & rinse rice and put in pot with 3 cups of water. Bring to the boil & then simmer for 15 minutes.
  9. When all the water has evaporated, turn off the heat and add juice from the other 1/2 of the lime & 1 teaspoon of rice vinegar. Replace the lid, give the pot a shake & set aside while you remove the salmon from the oven.
  10. Serve immediately, with your choice of vegetables.


Do you have a favourite quick & easy recipe? Please share in the comments! Also, I’d love to hear if you try this recipe.

Thanks for reading! Xx


5 thoughts on “Chili & Ginger Salmon

    • Oh, I hope you do! It is really tasty. (Although I’m still picking chilli seeds outta my teeth 😜 )

      I use the same flavours to marinade king prawns and thread them onto skewers for grilling, or to wrap in filo for little baked pastry parcels.


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