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Microwave salmon with an Asian touch


  • Cut the salmon into large even chunks and put on a plate, in one layer.
  • Sprinkle both soys, the ginger and 2 shredded spring onions over the fish. Cover tightly with plastic wrap and cook in the microwave on high for about 3 mins. Remove the plastic.
  • Then heat the vegie and sesame oils in a non-stick pan to smoking and pour over the fish.
  • Serve the salmon with the remaining spring onions and coriander scattered on top with steamed rice and vegies on the side.


  • 450 gm salmon steaks, boned & skinned
  • 2 tbsp dark soy sauce
  • 2 tbsp light soy sauce
  • 1 heaped tbsp grated fresh ginger
  • 4 spring (green) onions, shredded
  • 2 tbsp vegetable oil
  • 2 tspn sesame oil
  • 2-3 tbsp fresh coriander leaves

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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