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Fish of the month recipe for Salmon, Atlantic (Farmed)

Warm honey ginger salmon

Warm honey ginger salmon This warming, Asian-style dish brings together sweet, sour and salty flavours, along with the pungency of spring onion and a little chilli heat, to great effect. The sesame seeds add a pleasing crunch, and any leftover marinade or glaze can be drizzled onto the noodles or additional veg.


2 salmon fillets (farmed, organic)
Any type of plain noodles
1 tbsp sunflower oil
1.5 tbsp sesame oil
1.5 tbsp soy sauce
1 tbsp rice wine vinegar
1 tsp soft brown sugar
1 clove garlic
2 tsp grated ginger or 1 tsp ginger powder
1 tbsp runny honey
chilli flakes
sesame seeds
(plus spring onions, radishes & Anglesey sea salt to garnish).
Note: this is not precision cooking. If you love soy sauce or dislike too much sugar, use your own best judgement.

Serves 2


Mix the sunflower oil, half the sesame oil, half the soy sauce, vinegar, sugar, garlic and half the ginger. Coat the fillets in the mixture and leave them soaking in it for at least an hour. Mix the rest of the ingredients together (except the noodles) - this is the glaze. Preheat the oven to 200C.


Line a baking tray with baking paper and lay the salmon fillets in it, skin side uppermost. Bake for up to 20 minutes. Just before it finishes, cook the noodles according to instructions (this normally only takes a few minutes). Lay the fish and noodles together on a warm plate, and carefully spoon the glaze over the fish. Garnish with chopped spring onions, radish, additional sesame seeds and chilli flakes, as you prefer.

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Catrin Thomas-Price

Catrin Thomas-Price

Catrin Thomas-Price is Editor and founder of The Taster food and drink magazine. She grew up in Kent in an atmosphere of constant chat about food. Mealtimes often demonstrated a sharp contrast between French, Welsh and English cookery provided by her Francophile Welsh parents. In her teens, Catrins family bought and ran The Mermaid Inn in Surfleet, Lincolnshire; where Catrin spent her summer holidays working as a restaurant waitress, dishwasher and (in emergencies) sous-chef. As part of her university studies, Catrin spent a year living in Louisiana, sampling the cuisine of New Orleans and its surroundings. As a result of these early experiences, Catrin has always been interested in different world cuisines, how they develop around available ingredients and reflect human history. Her primary career was in journalism rather than cookery - she spent 13 years in magazine publishing, in London - but in 2013, she launched The Taster, which now allows her to indulge both passions together. The Taster aims to promote only good, healthy, sustainable food; it dips into food history and culture as well as recipes; and it champions independent and artisan food producers.

My connection with seafood

As a child, I often stayed with my great-aunt Mamie, whom I adored, in her tiny council house in Conwy. One treat was to buy lemon sole straight off one of the little Welsh fishing boats in the harbour. Back home, Mamie would briefly fry the sole and serve it with green peas, white bread and butter, a cup of milk for me and sweet tea for herself. It was a perfect meal, unimprovable by any number of Michelin stars. I feel strongly that such experiences -- such singingly fresh ingredients -- should be available to everyone.

Why sustainability is important to me

For most of us, a fish does not have to be driven to extinction to become unobtainable; it merely has to become unaffordable. The horror scenario is that if, say, cod succumbs to this fate, there will be no more cod andchips for anyone except millionaires. I find this unthinkable. The Taster is very happy to help spread the word about the MCS sustainable fish App, and I religiously avoid buying fish from imperilled stocks -- so that (fingers crossed) I can enjoy them again when the App says it is okay. logo

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