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Home  >  Inspire & Create  >  Easter  >  Ginger & Chilli Baked Salmon


Ginger & Chilli Baked Salmon


10 mins


10 mins





Ginger and Chilli Baked Salmon


  • 2 spring onions, cut into matchsticks
  • ¼ cup (60ml) olive oil
  • 2 tsp lemongrass paste
  • 4 Coles Australian Salmon Skin-On Portions
  • 5cm-piece ginger, peeled, cut into matchsticks
  • 1 long red chilli, seeded, thinly sliced (optional)
  • 1 bunch pak choy, halved
  • ½ cup coriander sprigs
  • 1 cup (80g) bean sprouts
  • 1 lemon, cut into wedges


  1. Preheat oven to 180˚C. Line a baking tray with baking paper.
  2. Place the spring onion in a small bowl. Cover with iced water. Set aside for 10 mins to curl. Drain.
  3. Meanwhile, combine 1 tbs of the oil with the lemongrass paste in a small bowl. Rub evenly over the salmon. Place salmon on lined tray. Sprinkle with the ginger and chilli, if using. Cook for 8 mins. Add pak choy to the tray and drizzle with 1 tbs oil. Cook for a further 2 mins or until the pak choy is wilted and the salmon is cooked to your liking.
  4. Sprinkle salmon with spring onion curls, coriander and bean sprouts. Drizzle with the remaining oil. Serve with the lemon wedges.