Salmon poached in spiced soy broth

Salmon poached in spiced soy broth

(8) Rate it

  • 0:15 Prep
  • 0:10 Cook
  • 8 Servings
  • Capable cooks

Follow the Chinese New Year tradition and dig into this shared dish.

Featured in
Main recipes, Fish recipes


  • 250ml (1 cup) Massel chicken style liquid stock
  • 250ml (1 cup) dry sherry
  • 125ml (1/2 cup) soy sauce
  • 85g (1/3 cup) coarsely chopped palm sugar
  • 2 strips orange rind, white pith removed
  • 2 whole star anise
  • 1 cinnamon stick (see note)
  • 1 teaspoon fennel seeds
  • 4cm-piece fresh ginger, thinly sliced
  • 4 (about 200g each) skinless salmon fillets, halved
  • Steamed white rice, to serve


  • Step 1
    Preheat oven to 180°C. Stir the stock, sherry, soy sauce, sugar, orange rind, star anise, cinnamon stick, fennel seeds and ginger in a saucepan over medium-low heat until sugar dissolves. Increase heat to medium. Bring to a simmer.
  • Step 2
    Place the salmon, in a single layer, in a large roasting dish. Pour over the sherry mixture. Cover tightly with foil. Bake for 6 minutes. Set aside, covered, for 5 minutes for medium or until the salmon is cooked to your liking.
  • Step 3
    Transfer the salmon to a plate. Strain the poaching liquid through a sieve into a jug and reserve. Serve salmon with steamed rice. Drizzle over a little reserved poaching liquid.

  • High protein
  • Low carb
  • Low kilojoule
  • Lower gi


  • 1176 kj


  • 11g

    Fat Total

  • 3g

    Saturated Fat

  • 25g


  • 65mg


  • 1254.42mg


  • 12g

    Carbs (sugar)

  • 12g

    Carbs (total)

All nutrition values are per serve


If cinnamon sticks are unavailable, use a large pinch of ground cinnamon.

Serves 8 as part of a banquet.

Storage tip: Freeze leftover poaching liquid to re-use later.

  • Author: Leanne Kitchen
  • Image credit: Rob Palmer
  • Publication: Australian Good Taste



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