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Sweet Soy & Ginger Salmon

Serves 2 (any leftovers can be used for lunch the next day)

This is a staple meal in the LAB kitchen. We love the sweet, fragrant soy that ties all of the beautiful veggies and Salmon together.

Shopping List

2 x Salmon Fillets

1 x Red Onion

1 x Bunch of Spring Onion

1 handful of Mangetout

1 x Red Pepper

A thumb sized piece of Ginger

½ Red Chilli

A Tablespoon of Runny Honey

50 - 75ml Soy Sauce

1 cup of Whole Grain Rice 

Olive Oil for cooking

Pan fry the Salmon 

  • Remove Salmon from the fridge 10 mins before cooking

  • Leave skin side up and salt the skin if you like skin on (if not don't worry about this stage)

  • Place your pan on the hob on a low heat for 5 mins or until hot

  • Drizzle olive oil over the skin and place in the pan skin side down 

  • Cook on a low heat skin side down for around 7 - 10 mins until the skin is crispy and lifts off the pan easily.

  • Turn the Salmon over for 1 - 2 mins to finish cooking


  • Pour one mug of rice (preferably Whole Grain) in a pan with 2 mugs of boiling water

  • Simmer until you can see only a little water left

  • At this point cover the pan with a lid and continue to simmer until all the water disappears

  • Once all the water is gone, turn off the heat and leave the lid on until you are ready to serve


Make the Sauce whilst your Salmon is cooking

  • In a bowl, pour in a generous amount of Soy Sauce, sound 50 - 75ml

  • Finely grate a thumb sized piece of Ginger with skin removed

  • Finely slice a handful of Spring Onions

  • Finely slice ¼ to ½ a red chilli (depending on how spicy you like it, leave out the chili if you don’t like it)

  • Stir in a tablespoon of Runny Honey


  • Stir fry 1 x sliced Red Onion, 4 x Spring Onions, a handful of Mangetout, 1 x sliced Red Pepper

  • Once cooked, pour over the sauce and allow the honey the melt and the sauce to heat through for a minute or 2

Put it all together

  • In a bowl, put a cupped handful of rice at the bottom, cover with stir fried veg and sauce

  • Slice or break up your cooked Salmon and put on the top of your Veg

  • Spoon in extra sauce if you like


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