Black Bean Beautiful Baked Thai Salmon

Black Bean Salmon


The one thing about Thai food that we love, and always has us begging for more, is the mind-blowing gastronomic surprises that result from  fresh, crisp, honest, punchy (and crunchy) ingredients. This dish is so pure and pleasurable, it’s become a huge favourite and we think you’ll agree.



2 Salmon fillets, skinless


80 mls (or just over 5 TBS) chicken stock

3 TBS Black Bean sauce

2 TBS medium cream sherry

3 Garlic cloves, minced

1 thumb ginger, grated

1 TBS lime juice

1 TBS fish sauce

1 TBS brown sugar

1/2 tsp dried chili flakes


1/2 handful of fresh coriander

2  spring onions, thinly chopped

1/2 TBS toasted sesame seeds

Sesame oil to drizzle over the finished dish


1 cup of basmati rice

1 TBS dessicated coconut

1 spring onion finely chopped

1/2  handful fresh coriander



Preheat the oven to 180 degrees celsius

Place the salmon in a flat baking dish

Combine all the sauce ingredients in a bowl and whisk to dissolve the sugar.

Pour over the fish, ensuring both sides are well coated.

Bake for 20 minutes, turning the salmon over half way. (If, because of your dish, it looks like you’re poaching the salmon…al the better)



Boil down using reduction method.

Throw in the dessicated coconut, spring onion and coriander.  Stir in.


Serve the salmon on the rice with a good bit of the sauce around. Top with the garnish of coriander, spring onion, sesame seeds and a drizzle of sesame oil.

Prepare for heaven!

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