Oven steamed soy salmon

Yummy Oven steamed soy salmon Recipe

Steaming the salmon locks in the moisture and infuses it with beautiful Asian flavour.
Oven steamed soy salmon
Prep Time : 0:05 | Cook Time : 0:25 | Total Time : 0:30 | Serving : 4 person.


  • 2 tablespoons Fountain Soy Sauce

  • 2 teaspoons sesame oil

  • 4 x 150g salmon fillets (skin on), pin-boned

  • 2 spring onions, cut into thin matchsticks

  • 2 long red chillies, seeds removed, cut into thin matchsticks

  • 4cm piece ginger, cut into thin matchsticks

  • 1 bunch baby bok choy, halved lengthways

  • 200g thin rice noodles (vermicelli)

  • 1 lime, juiced, plus extra wedges to serve

  • 1/2 teaspoon caster sugar

  • 2 teaspoons XO sauce (spicy Chinese sauce)

  • 1 garlic clove, crushed


  • Step 1

    Preheat the oven to 180C. Combine 1 tablespoon soy sauce and 1 teaspoon sesame oil, and brush over salmon. Place salmon on one side of a wire rack set in a roasting pan.

  • Step 2

    Sprinkle half the spring onion, chilli and ginger over salmon. Place bok choy on the other side of rack. Pour 1cm boiling water into pan, then cover pan with foil. Bake for 15 minutes or until salmon is just cooked.

  • Step 3

    Meanwhile, cook the noodles according to the packet instructions. Drain, refresh and set aside.

  • Step 4

    Combine the lime juice, sugar, XO sauce, garlic and remaining 1 tbs soy sauce and 1 teaspoon sesame oil in a bowl.

  • Step 5

    Divide noodles among bowls and top with salmon and bok choy. Drizzle with lime dressing, then top with remaining spring onion, chilli and ginger. Serve with extra lime wedges to squeeze over.

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