• x2 Keta Salmon fillets (skinless & boneless) 4.2g per fillet
  • x4 tbsp Low Salt Soy sauce
  • x2 tbsp Clear honey
  • Juice of half a lime
  • 1 inch chunk of Ginger (peeled & finely chopped)
  • x1 Garlic clove (peeled & minced)
  • x3 Spring onions (chopped)


  • 1 Pre-heat oven to around 160°C
  • 2 Mix together soy sauce, honey, ginger, garlic spring onions and lime juice – taste to your liking and season with black pepper. I add fresh chilli/ chilli flakes.
  • 3 Rinse the fish with clean water and gently pat dry with kitchen paper.
  • 4 Pour the sauce over the fish in a large bowl, making sure the fillets are covered. Seal the bowl with cling film and leave to marinade in the fridge for 20 minutes.
  • 5 Once marinaded, loosely wrap the fish in individual foil parcels with a couple of spoonfuls of the marinade, leaving a 1 inch gap in the top of the foil.
  • 6 Place on a tray in a pre-heated oven at around 160°C for 15-20 minutes. Pour the remaining marinade into the parcels half way through cooking. Meanwhile, cook your rice or noodles.
  • 7 Unwrap the parcels and use a flat utensil to lift the fish out and place onto your plate.
  • 8 Sprinkle the fish with fresh chopped spring onion to garnish.
  • 9 Serve with vegetables such as broccoli, green beans or red peppers.

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