Olive Magazine
Vietnamese newspaper salmon

Vietnamese newspaper salmon

Published: June 28, 2017 at 4:48 pm
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 6-8

We love this salmon recipe with fragrant Vietnamese spices including lemongrass, coriander, mint and basil. Wrapping the salmon in damp newspaper makes the fish steam in its own juices

  • Gluten free

*This recipe is gluten-free according to industry standards


  • 150g ginger, 1/2 sliced, 1/2 cut into matchsticks
  • 6 stalks lemongrass, halved lengthways
  • 1 side (around 1.5kg) salmon
  • 4 red chillies, sliced
  • 2 cloves garlic, finely sliced
  • 3 lime, zested and sliced
  • a large bunch coriander
  • a large bunch mint
  • a large bunch basil
  • 4 spring onions, sliced


  • STEP 1

    Heat the barbecue to medium, around 220C with the lid closed, or if using an oven, heat to 220C/fan 200C/gas 7 and put in a baking sheet to heat.

  • STEP 2

    Lay 6 sheets of newspaper out, slightly overlapping so that you have a large surface.

  • STEP 3

    Lay the ginger slices and lemongrass down in a layer, horizontally, near to you, roughly the same size as the salmon side and lay the salmon on top, skin-side down.

  • STEP 4

    Season well and scatter with the chilli, ginger matchsticks, garlic, lime zest, ¾ of the herbs, spring onions and the slices of lime.

  • STEP 5

    Wrap the salmon up by folding in the sides and folding the salmon over and over, ensuring the bottom has more than one layer of newspaper.

  • STEP 6

    Tie the package with string around both ends, and in the middle for extra security.

  • STEP 7

    Sprinkle generously with water and put, skin-side down, on the barbecue or onto the baking tray in the oven and cook for 40-50 minutes until cooked through, splashing with a little more water after 20 minutes.

  • STEP 8

    Carefully remove from the barbecue or oven and serve in the newspaper, scattered with the remaining fresh herbs.


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