The Mancunion

Britain's biggest student newspaper

Recipe: Salmon with soy sauce, ginger and fennel seed

Alex Ross explains how you too can whip up this simple, easy-to-make, tasty dish for two


Serves two


2 salmon fillets

2 spring onions, finely sliced

1 inch of fresh ginger root, finely chopped

1 garlic clove, finely chopped

Soy sauce

Runny honey

Fennel seeds/chilli flakes (optional)

Sesame oil



Preheat an oven to 180˚C.

Line an ovenproof dish with enough foil to line the dish and fold back over and seal in the hot air when cooking the salmon. This will prevent the fish from drying out.

Brush a tiny amount of sesame oil — it has a strong flavour — on the bottom, to prevent the salmon from sticking to the foil.

Place the salmon fillets in the dish.

Whisk a generous dollop of honey with an equal amount of soy sauce, the garlic and ginger, and pour most over the salmon.

Sprinkle finely chopped spring onions, as well as (optionally) a few fennel seeds and/or chilli flakes over the top.

Fold the foil over the top and seal.

Put in the preheated oven and cook for 15/20 minutes.

Serve with the rest of the honey/soy/ginger mix with broccoli and rice.