Warm Soy & Ginger Salmon with Asian Inspired Cabbage Salad


Salmon is on high rotation in the BE&S Kitchen so I’m always on the look out for different ways to do it.  Most often I do this Baked Salmon & Veggies as you just put it all in the oven together and 30 minutes later dinner is done.  But to change it up a bit and for some more interesting flavours this Asian inspired meal is perfect for the still warmish autumn nights.  There is some chopping involved and wrapping up the fish in some paper but it’s very healthy, very simple, very quick and very, very nice.

Time Saving Tip:  You could prepare the dressings in advance (but they are really very quick)

Here you go…

Warm Soy & Ginger Salmon with Asian Inspired Cabbage Salad


    For the salmon:
  • 4 boneless salmon fillets (or to suit your family size I usually get 3 as the girls have 1/2 one each)
  • Juice of ½ a lime
  • 2 Tbsp soy sauce
  • 2 cloves garlic, crushed
  • 4 cm knob of ginger, peeled and thinly sliced
  • Sea salt and pepper, to taste
  • For the salad:
  • 1 small-medium head green cabbage, thinly sliced
  • 2 spring onions thinly sliced
  • 1 red capsicum, seeded and thinly sliced
  • 2 handfuls baby spinach leaves (about 1½-2 cups), roughly chopped
  • 1 carrot, peeled and grated/shredded
  • 1 zucchini, thinly sliced with a vegetable peeler
  • (I also used some asparagus as I have a thing for that at the moment but entirely optional)
  • For the dressing:
  • Juice of ½ a lime
  • ¼ cup olive oil
  • 1 tsp sesame oil
  • 3 Tbsp soy sauce
  • 2 Tbsp. honey (or brown sugar)
  • 2 Tbsp fresh ginger, peeled and finely minced
  • 1 clove garlic, crushed
  • 1/4 cup fresh mint leaves, finely chopped
  • Salt and pepper, to taste


  1. Preheat the oven to 200 C.
  2. Combine the dressing for the salmon in a small jar or jug
  3. Make the salad dressing at the same time by putting the lime juice, oils, soy sauce, honey, ginger, garlic and mint in a small jug or jar. Whisk to combine fully. Season with salt and pepper to taste. Set aside.
  4. Cut some baking paper into 4 sheets big enough to make a parcel around the salmon fillets. Put the fillets in the middle of each piece of paper (skin side down) hold up the sides of the paper and drizzle the salmon dressing evenly over the fillets. Roll up the paper around the fillet to make a parcel, doesn't matter what it looks like it's just to hold the liquid in and transfer onto a baking tray. Place in the oven and bake for about 15 - 20 minutes or until just about cooked through (will depend on the size of your fillets).
  5. To make the salad, combine the veggies in a bowl and toss until evenly mixed. Dress with about half of the dressing, toss again, and then add more dressing to suit your taste.
  6. Serve the warm salmon over a bed of the cabbage salad.

Recipe adapted from Perry’s Plate

What’s your favourite fish dish? 


8 comments on “Warm Soy & Ginger Salmon with Asian Inspired Cabbage Salad

  1. Kim @ Land of Zonkt
    May 18, 2015 at 12:07 pm

    Seriously hun, I knew there was a reason I liked you!
    D E L I C I O U S!!!!!

    • Vicki
      May 18, 2015 at 2:47 pm

      Ha! It is a yummy one! x

  2. Lisa @ Chocolate Meets Strawberry
    February 22, 2016 at 6:06 am

    This looks mighty fine, Vicki! We are big salmon eaters in this house, and the salad you’ve served it with looks so crunchy and fresh! My favourite fish dish would be just this – salmon baked or grilled to perfection with salad. It really never gets old!

    • Vicki
      February 22, 2016 at 11:31 pm

      Salmon is my favourite fish too – it’s on high rotation around here.

  3. Krissy @ Pretty Wee Things
    February 22, 2016 at 7:33 pm

    Can I come to your house for dinner?! Your meals always look so delicious! xx

    • Vicki
      February 22, 2016 at 11:35 pm

      Any time Lovely! x

  4. jayne
    February 23, 2016 at 2:05 pm

    Wow this looks so tasty Vicki! love salmon and I think it works with Asian flavours really well

    • Vicki
      February 23, 2016 at 9:21 pm

      I love salmon too, this one is a favourite too

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