Zesty Salmon Platter

15 minutes + 30 minutes Serves 10


  • 1.2kg salmon fillet
  • thumb-size piece fresh ginger, grated
  • 2 red chillies, deseeded
  • 1 stalk fresh lemon grass, (or 2 Tbsp chopped in brine)
  • 3 kaffir lime leaves
  • 1 Tbsp brown sugar
  • 1 tsp salt
  • 3 Tbsp lemon or lime juice
  • ¼ cup rice bran oil
  • 3 shallots, peeled and sliced (or 1 medium onion)
  • 2 lemons or limes, cut into wedges to serve
  • coriander, to garnish
  • 1 telegraph cucumber, sliced, to serve
  • 2 Tbsp white sesame seeds
  • 250g cherry tomatoes, halved, to serve
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How to De-bone Salmon Fillet


1. Line an oven tray with baking paper and sprinkle with salt. Lie the salmon on this, skin-side down. Cut the flesh into 4-5cm thick pieces, but do not cut through to the skin.

2. Blend the ginger, chillies, lemongrass, lime leaves, sugar, salt and lemon or lime juice together to form a chunky paste. Rub the paste all over the salmon, getting into each cut. Cover and refrigerate until ready to cook.

3. To make fried shallots, heat the oil in a fry pan on medium-high and fry the shallots until golden and crispy. Watch them closely as they burn quickly. Drain on a paper towel and set aside.

4. Cook the salmon for 10-20 minutes under a hot grill, then turn oven to 180°C (fan forced) and cook for a further 10 minutes or until salmon is just cooked through. Remember it will continue to cook after it’s out of the oven.

5. To serve, transfer the salmon to a serving platter (the skin will help it stay together). Sprinkle with fried shallots and garnish with fresh coriander.

6. Add lemon wedges, cucumber, tomatoes and sprinkle with sesame seeds.

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