Steamed Salmon With Garlic, Spring Onion & Soy Sauce

A succulent salmon fillet recipe for a halogen oven.

This recipe has been based on the cooking times of a Halogen Oven. Please increase all cooking times if using a conventional oven and ensure all food is piping hot before consumption. Also allow 10 minutes for a conventional oven to preheat.


  • 2 Fresh Trimmed Salmon Fillets
  • 2 tbs Soy Sauce
  • 1 Garlic Clove
  • 4 Spring Onions
  • 4 Spring Onions
  • 1 tbs Olive Oil
  • Salt & Pepper to taste


  • Step 1.

    Place the salmon fillets in the centre of a large piece of foil.
  • Step 2.

    Finely chop the garlic, spring onion and sprinkle over the fillets with salt and pepper to taste.
  • Step 3.

    Carefully bring the edges of the foil together to form a parcel, taking care not to disturb the salmon. Please ensure the foil is raised above the contents, allowing the steam to circulate.
  • Step 4.

    Before sealing your parcel add the soy sauce and the olive oil and then seal the edges.
  • Step 5.

    Place the parcels on the low rack and cook at 200C for 20-30 minutes. After 25 minutes , remove and carefully open the parcels (Take care they will be full of steam and extremely hot).
  • Step 6.

    Pour the juices in a pan and continue to cook for a further 5 minutes or to your desired taste but do not overcook as salmon will become dry.
  • Step 7.

    Place your salmon on a plate and pour the juices over to complete the dish.

*1 Excluding weekends & large appliances and spares.

*2 Due to the paint processes used, a colour variation with matching products is possible and therefore may not be a 100% match.

*3 Customer ratings based on submissions from product warranty registration.

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