Asian sticky salmon recipe
This salmon recipe is great for feeding a crowd
Ingredients
- 1 whole side salmon
- 2tbsp each soy sauce, honey and rice wine vinegar
- 4tbsp hoisin sauce
- 2 star anise
- 2tsp each Thai 7 spice and Thai fish sauce
- 2 garlic cloves, crushed
- chopped coriander, finely chopped red chilli and lime wedges, to serve1
Preparation
Start preparing your salmon recipe by mixing all the marinade ingredients together. Place the salmon on a large piece of foil, bring the edges up to form a boat around it, pour over the marinade and scrunch the edges together. Leave in the fridge to marinate for at least 6 hours, or overnight if you have time.
To cook, heat the oven to 220 C, 200 C fan, 425 F, gas 7. Remove the salmon from the marinade and place on a very well oiled double piece of foil, in a roasting tin. Roast in the oven for 15 to 20 minutes, depending on whether you want it opaque in the middle or completely cooked. Meanwhile, transfer the marinade to a pan, bring to the boil and simmer for a few minutes until thick and syrupy. Pour over the salmon for the last 5 minutes of cooking, then when sticky and slightly caramelised, transfer to a serving platter and scatter with coriander and chilli. Serve this simply delicious salmon recipe with lime wedges on the side.
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