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Good Living / Seafood and Fish

Salmon at 100° C (212° F)

  • Gluten Free Diet

    Excludes foods containing gluten, such as wheat, barley, rye and their by-products.

  • Dairy Free Diet

    Excludes foods such as milk, yoghurt, cheese and their by-products.

  • Egg Free Diet

    It is usually followed when someone is allergic to this food.

  • Nuts Free Diet

    It is usually followed when someone is allergic to nuts.


  • In a bowl, add the teriyaki sauce, sesame oil, wasabi paste, lime zest, lime juice and ginger.
  • Whisk until all the ingredients are incorporated and set the marinade aside until needed.
  • Place the salmon fillet on a clean working surface.
  • Gently massage the fish to feel for any little bones with your fingertips and remove with fish bone tweezers.
  • Remove any very fatty or hard parts of the fish with a sharp knife.
  • Using a sharp knife, score it quite deep, about half way through, creating portions. This is done so that the salmon can marinate better.
  • Transfer salmon to an ovenproof baking dish, placing it skin side down.
  • Pour the marinade over the salmon and massage it over the flesh and in between the scorings so that the marinade is spread all over.
  • Flip the fish over so that the skin is facing up, cover with plastic wrap and allow it to marinate for 1 hour at room temperature. It is very important that the salmon is not cold when it is ready to cook in the oven, or else it will not cook properly in the time specified.
  • After one hour, preheat oven to 100° C (212° F) Fan.
  • Remove the plastic wrap and flip the salmon over again so that the skin is facing down. (In order for the salmon to cook properly, the skin has to be facing down.)
  • Cut the limes in to wedges and place over fish.
  • Bake for 1 hour, basting with marinade every so often.
  • 5 minutes before it is done, chop up the boiled vegetables and sauté them in a pan for about 2-3 minutes with some olive oil.
  • Remove the salmon from the oven and add the juices and marinade from the baking dish to the vegetables in the pan.
  • Sauté for another 2 minutes, until the marinade almost completely evaporates. This will add a lot of flavor to the vegetables.
  • Serve salmon with vegetables and garnish with lime wedges. 
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Nutrition information per portion

Calories (kcal)
31 %


Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

Total Fat (g)
49 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

Saturated Fat (g)
36 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

Total Carbs (g)
2 %


The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

Sugars (g)
4 %


Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

Protein (g)
148 %


It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

Fibre (g)
0 %


They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

Sodium (g)
12 %


A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.

*The nutritional chart and the symbols refer to the basic recipe and not to the serving suggestions.

*To calculate nutritional table data, we use software by Nutritics logo

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