Roasted Oriental Salmon
Cuisine: Other Asian
Author: Kitchens
Prep time: 8 hours 20 mins
Cook time: 2 hours 45 mins
Total time: 11 hours 5 mins
  • whole salmon 5 1/2 pounds (2.5 kg), cleaned and descaled
  • lime wedges to serve
For the marinade
  • 6 fluid ounces (175 ml) dark soy sauce
  • 6 fluid ounces (175 ml) rice wine vinegar or dry sherry
  • 6 garlic cloves, cut into wafer thin slices
  • 3 inch (7.5 cm) piece fresh root ginger
  • 3 Tablespoons runny honey
  • 4 whole star anise, lightly crushed
  1. Make three to four diagonal slashes on either side of the cleaned fish and place it in a non-metallic dish.
  2. To make the marinade, combine all the ingredients in a food processor or blender. Coat the salmon well with the marinade, then cover and chill for at least 8 hours, or overnight, turning it occasionally.
  3. Preheat the oven to 400°F/180°C fan oven/Gas Mark 6. Place the salmon on a large piece of foil in a roasting tin, spoon a little of the marinade over the top and loosely wrap the foil around the fish. Cook for 35 to 40 minutes or until the salmon is just cooked through.
  4. Open the foil and place the fish under a hot grill for 6 to 8 minutes or until golden. Cool and chill the salmon until required.
  5. Arrange the banana leaves on a serving plate and place the salmon on top. Garnish with lime wedges, then serve.
Calories: 390
The cooking time will depend on the thickness of the fish rather than its weight - a fatter-fleshed fish will take more time than a lean one, even if they weigh the same.
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