Char Siu Salmon with Pak Choi and Rice
Salmon fillets glazed in sticky char siu sauce and baked for 12 minutes, served with tender pak choi and rice.
Made with Char siu marinade. Make a batch of the base first, then this takes minutes. Skip to the method
- Time30 + marinating
- LevelEasy
- Costabout £2.58 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Use your ready made char siu marinade (see the base recipe). Spoon 20 ml into a clean dish and keep it for glazing.
- 2
Put the salmon in a shallow dish with the remaining 60 ml of marinade and turn to coat. Leave for 20 to 30 minutes only. Longer starts to firm and salt the fish.
25 min - 3
Heat the oven to 200°C (180°C fan). Lift the fillets on to a lined tray, skin side down, leaving the used marinade in the dish to throw away.
- 4
Bake for 10 to 12 minutes, brushing with the reserved marinade after 6 minutes, until the salmon flakes easily and is just opaque in the middle.
11 min - 5
Cook the rice following the packet. Heat the oil in a pan, add the pak choi and cook for 3 minutes, then add 2 tbsp water and cover for 2 minutes.
5 min - 6
Serve the salmon on rice with the pak choi, sesame seeds and lime wedges.
Tips
- Fish needs only 20 to 30 minutes in this marinade. It is salty and sweet enough to turn the surface firm if left longer.
- Line the tray with baking paper because the glaze catches on bare metal.
- For crispy edges, grill the salmon for the last 1 to 2 minutes, watching it carefully.
Storing and freezing
Keeps up to 2 days in the fridge, cooled within 1 hour. Serve cold flaked over salad or reheat gently until steaming hot. Do not freeze the cooked rice for later reheating more than once.
Questions
Can I use frozen salmon?
Yes. Defrost it fully in the fridge overnight, pat it dry and marinate as normal.
Does it work with other fish?
Yes. Chunky white fish such as cod, or firm fish like trout, work well. Bake white fish for 10 to 12 minutes until it flakes.
Can I cook it in a pan?
Yes. Fry skin side down in a non stick pan for 5 minutes, flip, add the reserved glaze and cook for 2 minutes more. Use low to medium heat so the glaze does not burn.
More made with char siu marinade
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.