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Soy & Honey Baked Salmon

The month of May is clearly going through an identity crisis and thinks it's August. That's the only explanation I have for the recent, brutal weather.

While my get-out-of-the-hot-kitchen-quick recipes are usually reserved for the ugliest part of summer, the spiraling temperatures call for a review, and so I'm releasing this summer, sanity-saving gem a few months early. Sunshine bright, super light, and ideal for frazzled cooks.


  • 500g salmon fillet, portioned into large strip (or large cubes if using in a salad or rice dish)

  • 2 spring onions, finely sliced

  • 4 tbsp soy sauce

  • 2 tbsp honey

  • 2 tbsp rice wine vinegar (see notes)

  • 2 tsp grated ginger

  • Black and/or white sesame seeds, toasted


  1. Whisk together soy, honey, rice wine vinegar and ginger until honey is dissolved. Stir in spring onions.

  2. Place fish in a shallow dish or tray and pour marinade over the top to coat completely. Let sit for 10-15 minutes to absorb flavor from the marinade. Preheat oven to 180C.

  3. Transfer salmon to a lightly greased baking tray and bake for 10-12 minutes until just done and fish flakes easily when touched with a fork.

  4. Serve with stir fried vegetables, quinoa, egg noodles or rice, drizzle pan juices over the top and sprinkle with toasted sesame seeds. See