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Ginger Wasabi Salmon


  • 1 ½ -2 lbs. fresh salmon filet
  • 2 tbsp. fresh ginger, grated
  • ¼ cup reduced sodium soy sauce
  • Juice from ½ lemon
  • 1 tbsp. rice wine vinegar
  • 2 cloves garlic, minced
  • 4 scallions, chopped
  • 3 cups broccoli florets
  • Extra virgin olive oil
  • Ground black pepper
  • Gustus Vitae Wasabi Sea Salt
  • 8 oz. cherry tomatoes

Temperature: 350 ° F


Preheat the oven to 350F. In a small bowl, whisk together the ginger, soy sauce, lemon juice, rice wine vinegar, and garlic. Place the broccoli florets and cherry tomatoes on the bottom of the Emile Henry Fish Steamer. Lay the filet of salmon on top of the broccoli and tomatoes. Pour the soy sauce mixture on top of the fish. Sprinkle the chopped scallions all over the salmon. Season the salmon with a teaspoon of ground pepper and 2 teaspoons of Gustus Vitae Wasabi Salt. Put the lid on and bake for 30 minutes or until the salmon is cooked to your desired temperature. *Cooking times may vary depending on the thickness of your filet.

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