Soy‑ginger glazed salmon fillets with sesame greens and roast new potatoes
Succulent salmon fillets glazed with tamari and maple, roasted with courgette and crisp new potatoes for a speedy midweek supper.
This is the sort of midweek showstopper that looks like you’ve been fussing for hours but arrives at the table in under an hour. A sticky tamari‑maple glaze caramelises on the salmon while new potatoes get crisp and courgettes char for some green contrast.
Make it when you want a proper plateful of comfort without turning your evening into a kitchen marathon. It’s bright, slightly sweet, and works brilliantly with a simple green salad or steamed greens on the side.
Ingredients
- 4 salmon fillets — about 150–180 g each, skin on or off as you prefer
- 600 g new potatoes
- 45 ml olive oil — total for potatoes, courgette and to brush salmon
- 45 ml tamari — gluten‑free soy sauce
- 30 ml maple syrup
- 10 ml toasted sesame oil
- 2 garlic cloves — finely grated or crushed
- 20 g fresh root ginger — peeled and finely grated
- 1 lemon — zest and juice
- 3 spring onions — thinly sliced on the diagonal
- 20 g sesame seeds — toasted
- 2 courgette — medium, sliced on the diagonal
- 10 ml sea salt
- black pepper — freshly ground, to taste
- 5 ml chilli flakes — optional, for a little heat
Equipment
- baking tray
- mixing bowl
- grater
Instructions
Preheat the oven to 200°C fan/220°C conventional and put a large baking tray in the oven to heat while you prep.
Halve any larger new potatoes (leave small ones whole). Toss the potatoes in a mixing bowl with 25 ml olive oil, 1 tsp sea salt and a generous grind of black pepper. Spread out in a single layer on the hot baking tray and roast for 35 minutes, turning once halfway so they colour evenly.
While the potatoes start, make the glaze: finely grate the ginger and garlic, zest and juice the lemon. In a bowl whisk together tamari, maple syrup, toasted sesame oil, grated ginger, garlic, lemon zest and juice, and the chilli flakes if using. Taste and adjust balance — it should be salty, sweet and bright.
Slice the courgette on the diagonal, toss with 10 ml olive oil, a pinch of sea salt and black pepper. After the potatoes have roasted for 20 minutes, add the courgette to a second tray (or the same tray if there's room) and roast for 15 minutes until tender and lightly charred.
Pat the salmon fillets dry with kitchen paper and lightly oil and season the skin/surface with the remaining olive oil, ½ tsp sea salt and black pepper. Brush both sides generously with the glaze, reserving about 1 tbsp for finishing. Arrange the fillets on a baking tray skin-side down and place in the oven for 10–12 minutes (depending on thickness) until just cooked through — flesh should be opaque and flake with a fork.
Remove the salmon from the oven and rest for 5 minutes. While it rests, toss the roasted courgette and potatoes lightly with the sliced spring onions and half the sesame seeds. Finish the salmon with the reserved glaze, scatter the remaining sesame seeds and extra spring onion, then serve alongside the potatoes and courgette.
Tips
- If your fillets vary in thickness, place the thicker ones nearer the centre of the oven so everything finishes closer together.
- Reserve a spoonful of glaze before brushing the fish — it’s for finishing, and adding it after resting gives a glossy look without burning.
- Use a probe or instant‑read thermometer if you have one: remove salmon at 50–52°C for medium; it will rise a few degrees while resting.
- Toast the sesame seeds in a dry frying pan for 1–2 minutes until aromatic — it makes a noticeable flavour difference.
- Make the glaze up to a day ahead and keep it chilled; bring back to room temperature and whisk before using.
Substitutions
tamari → light soy sauce (same quantity)
Noticeably differentmaple syrup → honey (same quantity)
Stays closecourgette → tenderstem broccoli (use same quantity by weight)
Noticeably differenttoasted sesame oil → extra olive oil (same quantity)
Noticeably different
Nutrition
Per serving · estimated
- 594
- Calories
- 36 g
- Protein
- 36 g
- Carbs
- 34 g
- Fat
- 4 g
- Fibre
- 10 g
- Sugar
- 700 mg
- Sodium
FAQ
Can I cook the salmon and potatoes on the same tray?
Yes if there’s room — give everything space so the potatoes can brown. Add courgettes later as they cook faster. If the tray is crowded, use two trays.
How do I know when the salmon is cooked?
It should be opaque and flake easily with a fork; use an instant thermometer and remove at 50–52°C for moist, slightly rare centre.
Can I make this gluten‑free?
Yes — use tamari (as in the recipe) which is gluten‑free. Regular soy sauce contains wheat and will not be gluten‑free.
Can I prepare elements ahead?
Make the glaze up to 24 hours ahead and keep chilled. Potatoes can be par‑roasted and finished in the oven when needed.
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