Indonesian Salmon Recipe

Name: Indonesian Salmon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup light soy sauce, divided; 1/4 cup fresh lemon juice; 1 tablespoon mustard powder (or hot Asian mustard); 1/2 teaspoon Chinese five spice powder; 4 (5 ounce) salmon fillets, skin removed and thinly sliced or 4 salmon steaks; nonstick cooking spray; 1 tablespoon sesame seeds; 2 small carrots, cut into julienne strips; 1 leek, trimmed, rinsed and cut into julienne strips (white part only); 1 1 cup reduced-sodium fat-free chicken broth or 1 cup vegetable broth; 1 teaspoon sesame oil

Servings: persons

1/2 cup light soy sauce, divided
1/4 cup fresh lemon juice
1 tablespoon mustard powder (or hot Asian mustard)
1/2 teaspoon Chinese five spice powder
4 (5 ounce) salmon fillets, skin removed and thinly sliced or 4 salmon steaks
nonstick cooking spray
1 tablespoon sesame seeds
2 small carrots, cut into julienne strips
1 leek, trimmed, rinsed and cut into julienne strips (white part only)
1 1 cup reduced-sodium fat-free chicken broth or 1 cup vegetable broth
1 teaspoon sesame oil

1
In a small bowl, combine 1/4 cup soy sauce, lemon juice, mustard powder and the spice powder.
2
Place the salmon in a shallow dish, brushing both sides of the fish with the soy mixture. Cover the dish with plastic and refrigerate for 1 hour.
3
Preheat the broiler.
4
Spray a medium skillet with cooking spray and heat it over medium heat. Add the sesame seeds. Saute until the seeds are golden, 1 to 2 minutes. Transfer the sesame seeds to a plate.
5
Spray the skillet again.
6
Saute the carrots and leek until they are crisp, but tender, about 5 minutes. Add the water or broth, remaining soy sauce and sesame oil. Simmer until most of the liquid evaporates, about 10-15 minutes.
7
Meanwhile, place the salmon on a broiler pan. Broil, 4 inches from the heat, until the fish is cooked through, about 5 minutes.
8
Spoon the leek mixture evenly onto 4 serving plates and arrange the salmon filets on top. Sprinkle with sesame seeds.
9
Serve immediately.

317

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup light soy sauce, divided, 1/4 cup fresh lemon juice, 1 tablespoon mustard powder (or hot Asian mustard), 1/2 teaspoon Chinese five spice powder, and more.

Yes, Indonesian Salmon falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Indonesian Salmon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions