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Ginger and chilli baked salmon

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Ready in 20 minutes, this ginger and chilli baked salmon recipe makes for a quick and easy weeknight dinner. Full of bold flavours, it will not disappoint.

  • Serves4
  • Cook time10 minutes
  • Prep time10 minutes
Salmon fillets on a bed of pak choy sprinkled with sliced coriander and bean sprouts


  • 2 spring onions, cut into matchsticks
  • ¼ cup (60ml) olive oil
  • 2 tsp lemongrass paste
  • 4 Coles Tasmanian 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

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 180˚C. Line a baking tray with baking paper.
  2. Step 2

    Place the spring onion in a small bowl. Cover with iced water. Set aside for 10 mins to curl. Drain.
  3. Step 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. Step 4

    Sprinkle salmon with spring onion curls, coriander and bean sprouts. Drizzle with the remaining oil. Serve with the lemon wedges.