Waitrose and Partners
Soy salmon with roasted roots & pickled ginger

Soy salmon with roasted roots & pickled ginger

Umami-rich and so simple, this is a must-make for fish lovers. Make extra ginger to keep in the fridge, to top your next stir-fry or salad - it will last up to 3 days

4.5 out of 5 stars(2) Rate this recipe
  • Serves2
  • CourseMain meal
  • Prepare15 mins
  • Cook35 mins
  • Total time50 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 4 tbsp reduced salt light soy sauce
  • 2 tbsp clear honey
  • 1 tbsp toasted sesame oil
  • 3 tbsp Waitrose Cooks’ Ingredients Shaoxing Rice Wine
  • 260g pack 2 Scottish salmon fillets
  • 30g piece ginger, peeled and finely shredded
  • 1 Essential Carrot, scrubbed and cut into chunks
  • 1 Essential Parsnip, scrubbed and cut into chunks
  • 1 medium sweet potato, scrubbed and cut into chunks
  • 1 tbsp sunflower oil
  • Seasonal greens, such as Tenderstem broccoli or spring greens, to serve


  1. Preheat the oven to 220ºC, gas mark 7. In a bowl, mix together the soy, 1 tbsp honey, the sesame oil and 1 tbsp vinegar. Add the salmon, then set aside. In another bowl, combine the ginger, remaining honey and vinegar and a generous pinch of salt.

  2. Put the carrot, parsnip and sweet potato into a medium roasting tray and toss with the sunflower oil. Season and roast for 25 minutes. Sit the salmon fillets on top of the vegetables, skin-side up, pour over the excess marinade, and bake for 8-10 minutes more, or until the fish is opaque and flakes easily with a fork.

  3. As the salmon cooks, bring a large pan of water to the boil and quickly cook the greens until bright and just tender. Drain and serve with the salmon and roots, topped with the shredded ginger

Cook’s tip

Try adding some sliced cucumber or radish to your pickled ginger for extra vitamins, fibre and freshness. Serve sliced avocado alongside, for another nutrient boost.


Typical values per serving when made using specific products in recipe


2,170kJ/ 517kcals



Saturated Fat












Book a slot to see product availability at your nearest Waitrose & Partners store

Book a slot
Rating details

Rate this recipe

Select your rating

Overall rating (4.5/5)

4.5 out of 5 stars2 ratings

5 Stars


4 Stars


3 Stars


2 Stars


1 Stars