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ken Hom Salmon

Ten-minute Salmon with Spring Onions by Ken Hom OBE

This tangy Salmon with Spring Onions recipe by Ken Hom OBE really packs a delicious punch! Perfect for a Big Lunch.

Sea bass or plaice fillets can be substituted. Tip: Peeled fresh root ginger can be stored in a glass jar, covered in rice wine or sherry, and sealed. It will keep for several months, and has the added benefit of producing a flavoured wine that can be used in cooking.


Serves 4

  • 450g (1lb) fresh
  • salmon fillets
  • 2 tsp salt
  • ½ tsp freshly ground
  • white or black pepper
For the sauce
  • 6 tbsp coarsely
  • chopped spring
  • onions
  • 1 tbsp finely
  • chopped fresh root
  • ginger (see tip)
  • 1½ tbsp groundnut oil
  • 2 tsp sesame oil


ken Hom Salmon
Step 1

Rub the salmon fillets with half the salt and the pepper. Bring 600ml (1 pint) of water to a simmer in a frying pan. Add the salmon, simmer for 2–3 minutes, cover tightly and turn off the heat. Let stand for 8 minutes.

Step 2

To make the sauce, combine the spring onions, ginger and remaining salt in a small bowl. In a small pan, combine the oils and heat to smoking point.

Step 3

Remove the salmon from the water and place on a plate. Scatter over the spring onion mixture, then pour over the hot oils and serve.

Ken Hom

Huge thanks to Ken Hom OBE for this recipe!