Vietnamese newspaper salmon

Vietnamese newspaper salmon

  • serves 6-8
  • Easy

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


*This recipe is gluten-free according to industry standards



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

Nutritional Information

  • Kcals 373
  • Fat 19.4g
  • Saturates 4g
  • Carbs 5.4g
  • Sugars 1.1g
  • Fibre 1.6g
  • Protein 43.3g
  • Salt 0.3g