Put the salmon fillets spaced apart in the middle of a large square of baking paper and put on a roasting tray. The salmon is chopped into chunks and briefly marinated in a very easy marinade of soy sauce, ginger, chilli, lime juice and sesame oil. Salmon Marinade Salmon Marinade Ingredients. You want the salmon to be just about fully immersed in the liquid - so choose an appropriate size pan. The salmon can be poached in batches if necessary. Honey – Use whatever brand you love. 2 cloves garlic (crushed) 1/4 cup rice vinegar; 2 tablespoons brown sugar 1/2 teaspoon hot chili sauce; 1 teaspoon soy sauce 1/4 cup water 2 tablespoons basil (chopped) 2 (six-ounce) center-cut salmon fillets Dash salt (or to taste) 1 tablespoon vegetable oil Marinate in the refrigerator for 30 minutes. Make sure you’re using garlic salt and not garlic powder. Place salmon, flesh-side down, in the container and seal. Bake in the preheated oven for 15 minutes until the salmon is just cooked, and serve with noodles. Place the salmon fillets on a lined baking tray and spoon the sauce over the fillets. ; Garlic salt – I am partial to Lawry’s garlic salt, but you can use whatever is on hand. Divide the stem ginger between the tops of each fillet and fold up the sides of the parchment ready to seal. ; Fresh grated ginger – If fresh ginger scares you, grab a squeeze tube of grated ginger from the produce section of the market. I then fry the chunks of salmon for a few minutes, before chucking in the rest of the marinade and gently cooking the salmon until it is done. Drizzle the ginger syrup and soy sauce over the fillets, sprinkle over the chilli and then seal the parcel. Mix together Amoy soy sauce with honey, ginger, garlic and chilli. Combine soy sauce, maple syrup, garlic, ginger, pepper, and salt in a shallow container with a tight-fitting lid. Combine water, soy sauce, garlic, ginger & honey in a medium saucepan.