← Back to Search Results
grilling Asian, Chinese, Taiwanese
Grilled Salmon with Ginger and Green Onion Relish

Photo by: Mark Shapiro
Comments: 2


The ginger and green onion relish is based on a Chinese sauce for chicken. Chinese seldom grill fish, except in Taiwan where it is a vestige of Japanese colonial past. However, the marriage of simply grilled fish with this elaborated Chinese sauce is perfect. Darns of salmon (slices of fillet) are preferable, but steaks also grill well.

Yield: Serves 4


  • 1 green onion, cut into fine julienne
  • 6 green onions, finely chopped
  • 1 stalk coriander (cilantro), finely chopped
  • 2 ½ tbsp (35 ml) grated or finely minced ginger root
  • 1 ¼ tsp (6 ml) salt
  • 1 to 2 tsp (5 to 10 ml) very finely chopped red chilies
  • ¼ tsp (1 ml)  white pepper
  • 1/3 cup (75 ml) peanut oil or vegetable oil
  • 1 tbsp (15 ml) Szechuan peppercorns
  • 1 tbsp (15 ml) sesame oil
  • 4 darns (each 6 oz (175 g); see headnote) salmon or 7 to 8 oz (210 to 250 g) salmon steaks or whole small trout
  • ½ tsp (2 ml) black pepper
  • Coriander sprigs for garnish


1. Soak green onion julienne in cold water. In a heatproof bowl, stir together chopped green onions and coriander; cover with ginger, 1 tsp (5 ml) of the salt, chilies and white pepper. In a small saucepan heat oil with Szechuan peppercorns over medium heat until fragrant; add sesame oil and pour through a strainer over green onion mixture. Stir until well mixed; cool. Pour most of the oil from the surface of the relish and reserve.

2. Sprinkle fish with remaining salt and black pepper and grill or broil on both sides. For salmon darns, grill skinside first then flip and remove skin. (For trout, baste fish after turning with reserved oil and turn a second time to baste; ensure that skin is crispy.) When just cooked through, remove from grill. Cover each salmon piece with a line of the relish. (For trout, cut through skin with a sharp knife at the bottom of one side from the stomach opening to the tail; carefully peel back crispy skin in one piece and make a roll of it at the back of the fish; put a line of relish along the middle of the trout.) Garnish fish with coriander sprigs and well-drained green onion julienne.


If using trout, buy whole small trout; trout fillets lose too much taste and are too thin to grill.

© 1997 Andrew Chase

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information does not include coriander sprig garnish.

565kcal (28%)
48mg (5%)
39mg (66%)
20mcg RAE (1%)
94mg (31%)
833mg (35%)
7g (34%)
45g (69%)
1mg (8%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • kararota

    09.21.12 Flag comment

    Hi @mariowynjones,

    Thanks for reaching out! We preserve the recipes exactly as they're written by the authors of the cookbooks - so sometimes you'll see "green onions", while in other recipes "scallions" are called for - whichever the original cookbook prints! Hope this answers your question, and please let me know if there's anything else I can help with!

    All the best,
    Kara Rota
    Director, Editorial & Partnerships

  • Mario Wyn-Jones

    09.20.12 Flag comment

    For an international readership why not call green onions either scallions or spring onions. Otherwise, a great recipe.


Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
mexican-everyday Mexican Everyday
by Rick Bayless
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
living-raw-food Living Raw Food
by Sarma Melngailis
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
the-provence-cookbook The Provence Cookbook
by Patricia Wells
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
spice Spice
by Ana Sortun
Already a member? Sign in here

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here

Sign in to Cookstr

Keep me logged in
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?