Soy Salmon Recipe with Charred Spring onions

Alison Roman’s salmon with soy and citrussy charred spring onion

  • serves 4-8
  • Easy

The US food superstar's fuss-free, slow-roasted salmon is ideal for quick entertaining


Alison Roman says…” This salmon is slow-roasted until just cooked through, then doused in a citrussy, soy saucy, oniony mixture that is part sauce, part dressing.”

Check out Alison Roman’s guide to the best places to eat and drink in New York here…

A large bridge with New York city skyline in the background as the sun sets


  • spring onions 6
  • skin-on salmon fillet 1kg
  • olive oil 60ml, plus 3 tbsp
  • low-salt soy sauce 60ml
  • lemons or limes 1-2, zest finely grated to make 1 tbsp, plus 4 tbsp of juice
  • orange juice 2 tbsp
  • dried chilli flakes to taste


  • Step 1

    Heat the oven to 180C/fan 160C/gas 4. Thinly slice 4 spring onions and put in a medium bowl.

  • Step 2

    Put the salmon in a large baking dish, skin-side down. Drizzle with 2 tbsp of the olive oil and season with salt and lots of pepper. Roast for 10-12 minutes or until the centre begins to turn pink but remains medium-rare towards the top.

  • Step 3

    Meanwhile, heat the remaining 1 tbsp of olive oil in a cast-iron skillet over a medium- high heat. Cook the whole spring onions with some seasoning for 4-6 minutes, tossing now and then, until they are deeply charred in spots. Transfer to a cutting board and coarsely chop. Add to the bowl with the raw spring onions, along with the soy sauce, the citrus zest and juice, and 60ml olive oil. Season and add the chilli flakes to taste.

  • Step 4

    Transfer the salmon to a large serving platter, leaving any skin behind. Spoon a bit of the spring onion mixture over, serving any extra alongside.

Recipes extracted from Nothing Fancy: Unfussy Food for Having People Over by Alison Roman (£22, Hardie Grant). Listen to Alison chat on episode 171 of the olive magazine podcast.

Nothing Fancy: Unfussy Food for Having People Over by Alison Roman

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Nutritional Information

  • Kcals 365
  • Fat 27.2g
  • Saturates 4.5g
  • Carbs 2.6g
  • Sugars 0.9g
  • Fibre 0.3g
  • Protein 27.3g
  • Salt 0.4g