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Updated: Dec 28, 2021

Prep Time 10 minutes - Total Time 25 minutes - Serves 2

Another quick recipe for you to try, perfect for during the week when you are busy. Fridge to table in less than 30 minutes, you can’t argue with that, well you can if you don’t like salmon.

The salmon literally takes 15 minutes in the oven and then you can serve it with either rice, noodles or you could even flake it up and stick it in a wrap with an Asian style coleslaw. (Note to self next time you make this stick it in a wrap!).

(You will also find this recipe on page 44 of my book Richard’s Family Favourites click here)


  • 500 g half salmon side.

  • 1 tbsp of honey.

  • 1 tbsp of sesame seed oil.

  • 1 tbsp of your favourite chilli sauce.

  • 1 tbsp of soy sauce.

  • 1 tbsp of oil.

  • 1 tsp of fish sauce.

  • 1 lime, juice only.

  • 2 spring onions, roughly sliced.

  • 2 garlic cloves, roughly sliced.

  • 1 thumb piece of ginger, roughly sliced.

  • 1 lemongrass, roughly sliced.


  1. Pop all the ingredients apart from the salmon into a food blender. Give it a good old whizz to break everything down.

  2. Place the salmon into a roasting tray and pour the sauce all over and mix. At this point, you can leave it to marinate for a few hours or pop it straight into the oven.

  3. When you are ready to cook the salmon place it into a preheated oven set at 180℃ for 15 minutes. Once out of the oven allow it to rest for a couple of minutes before serving. I like to top the salmon off with a few slices of red chillies, spring onions, some sesame seeds and a drizzle of soy. And if you have any fresh mint or coriander stick some of that on top as well.

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