Ginger Salmon with Chilli

Ginger Salmon with Chilli

This Ginger Salmon with Chilli makes the perfect meal for any season. There is nothing nicer than fresh fish cooked quickly and served with a flavourful sauce that is simple to make. Enjoy! This recipe can be found in Allan Hirsch’s cookbook a Taste of Hirsch’s.

Serves 4


  • 500 g fresh salmon fillets, skin on, cut into 4


  • 30 ml soy sauce
  • 10 ml sesame oil
  • 1 whole red or green chilli, chopped finely
  • Juice and rind of 1⁄2 lemon
  • 15 ml sweet chilli sauce
  • 1 clove garlic, crushed
  • 2 cm fresh ginger root, peeled and grated
  • Pink Himalayan salt and freshly-ground white pepper, to taste
  • Olive oil
  • 30 ml chopped fresh dill, chives or micro-herbs
  • To serve: Steamed courgettes and broccoli


1. Marinade fresh salmon fillet for 2 hours, skin-side up, in the soy sauce, sesame oil, chilli, lemon rind

and juice, sweet chilli sauce, garlic, ginger, and seasoning. Do not let the skin touch the marinade.

2. Heat a griddle pan until hot, brush with some olive oil. Sear salmon, skin-side down first; turn over

onto the other side. Cook for 6 – 8 minutes.

3. Remove and keep warm.

4. To plate: Place linguine or choice of side on a plate. Arrange the salmon fillet on top, and drizzle the juices over.

Garnish with herbs or micro-herbs. Serve steamed courgettes and broccoli alongside.


• Try this recipe with dorado, kingklip, kabeljou, trout, or hake (from a sustainable source) for a

different taste combination.

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