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Ginger salmon bao bun served

Ginger Salmon Bao Buns

Salmon is one of the best-known sources of omega-3 fatty acids and is an ingredient processed in many ways in the world's cuisines. In Asian cuisines, it is often combined with fresh ginger, which not only adds a distinctive aroma but also aids digestion. The bao bun, this soft, steamed doughy bun, is perfect for hiding flavorful fish fillings. The ginger salmon bao bun is a modern, fusion dish that brings freshness, sweetness, and depth to the plate all at once. The ginger and soy sauce mixture caramelizes on the surface of the salmon, making the fish slightly crispy yet juicy. Imagine the aroma of hot salmon pieces filling the kitchen, while the scent of soy and ginger gently mixes in the air. This bao bun is a perfect choice for lunch, brunch, or even as a special appetizer – an easy-to-prepare dish full of deep flavors.

Prep Time 20 min
Preparation 10 min
Total 30 min
670 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 8 Bao buns
⭕ 300 g Salmon fillet (skinless)
⭕ 1 tbsp Fresh ginger (grated)
⭕ 2 tbsp Soy sauce
⭕ 1 tbsp Honey
⭕ 80 g Carrot
⭕ 80 g Cucumber
⭕ 80 g Lettuce leaves
⭕ 1 tbsp Black sesame seeds
⭕ 1 tbsp Microgreens

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    Preparation Steps

    1

    Cut the salmon into bite-sized cubes. Grate the ginger. In a small bowl, whisk together the soy sauce, honey, and grated ginger – this will be the sweet and spicy glaze.

    2

    Heat a skillet over medium heat with a little oil. Cook the salmon cubes for 2-3 minutes, until lightly browned. Pour the ginger glaze over the salmon and cook for another 1-2 minutes, until the sauce slightly thickens and coats the fish.

    3

    Julienne the carrots and cucumbers into thin strips. Tear the lettuce into smaller pieces. These will add fresh and crispy layers inside the bao buns.

    4

    Steam the bao buns in a bamboo steamer or in a sieve set over a pot of simmering water, covered with a lid. Steam for 6-8 minutes, until softened. Avoid lifting the lid during steaming to prevent the buns from losing moisture.

    5

    Open the bao buns and place the lettuce leaves on the bottom, followed by the carrots and cucumbers. These provide a fresh base.

    6

    Top the vegetables with the ginger-glazed salmon cubes. Sprinkle with black sesame seeds and microgreens. Tip: A squeeze of fresh lime juice can further brighten the flavors.

    7

    Serve immediately while the bao buns are soft and the salmon is hot and juicy. A glass of green tea or lemon water makes a perfect accompaniment.