Soy salmon steak with sambal salad

  • 2
  • 40 minutes plus overnight marinating time
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This easy salmon steak recipe requires minimal effort but just a little planning ahead. Leave the fish overnight in the soy sauce marinade to give it a real depth of flavour, then leave it uncovered in the fridge for six hours to dry out before cooking. The salmon can be cooked using a very hot griddle pan, but grilling on a barbecue gives it a wonderfully smoky flavour.

First published in 2021








The day before you cook the salmon, you’ll need to make the marinade and prepare the fish. Begin by checking the fish for any scales. Remove any by scraping the fish with a small knife, taking care not to damage the skin


Mix all the ingredients for the marinade together in a bowl. Taste and amend the quantities if needed, according to your taste. Place the fish into the marinade and coat it well, then transfer into an airtight container and leave in the fridge overnight


The next morning, remove the salmon from the marinade and place onto a plate or rack. Leave the salmon in the fridge and leave it to dry out, uncovered, for at least 6 hours


Meanwhile, finely slice the shallot and spring onions and place them into iced water for 5 minutes to crisp up. Deseed and finely slice the chilli on an angle and finely chop the mint leaves. Drain the shallot and spring onions and pat them dry, then place in a bowl with the chilli and mint leaves. Set aside


Before cooking the salmon, remove it from the fridge and allow it to come up to room temperature. This should take roughly 40 minutes depending on the temperature of your kitchen. Turn your oven on to a low setting (around 80°C)


To cook the fish, place the tail onto a very hot barbecue or hot heavy-bottomed pan with a little oil. Sear on both sides until the skin becomes crispy and starts to detach from the flesh (roughly 4 minutes on each side). ​​Remove from the heat and place into the oven to rest for 15 minutes


While the fish is resting, halve the lime and place onto the barbecue or hot pan cut-side down and char until dark and caramelised


Check your salmon by inserting a metal skewer or cake tester into the centre of the fish. Remove and feel the temperature; it should be hot to touch but bearable. We are aiming for a fish that is crispy and cooked on the outside but slightly pink and still falls off the bone in the centre


To serve, place the salmon on the middle of a large sharing plate (or divide between 2 plates). Add some sambal salad and a charred lime half alongside. Squeeze over the lime and enjoy!

First published in 2021

Dom is the head chef of Hackney Coterie.

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