Baked Salmon Parcels
Lee Kum Kee

Baked Salmon Parcels

Serves 4
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Utilising our Premium Oyster Sauce and Teriyaki Sauce provides a Chinese twist to a classic dish. Oily fish should be eaten at least once a week to benefit from the Omega-3 fatty acids needed to regulate inflammation in the body. This dish has no added fat and is low in saturated fat. All the vegetables included contribute to your recommended daily intake of 5 portions of vegetables a day.

If you want to make this dish Gluten Free, you can use Lee Kum Kee Gluten-Free Panda Brand Oyster Sauce as an alternative.


4 x 125g skinless fillets salmon
100g carrot peeled and cut into julienne strips
100g fine green bean, halved
125g broccoli, cut into florets
25g butter melted


1 Tbsp desiccated coconut or sesame seeds
1 Tbsp lime juice
2 tsp grated fresh ginger


1 Heat the oven to 200C/ 180C fan/ gas 6. Mix the marinade. Coat fish in the mixture.
2 Cut out 4 pieces of baking paper each about 30x50cm.
3 Mix the melted butter with 1 tsp Lee Kum Kee Premium Oyster Sauce then add to the vegetables and toss together. Divide between the pieces of paper, then top with the fish and spoon over any remaining marinade.
4 Bring the long sides of the paper together at the top, fold over once then twist the sides to form parcels tucking the ends under the package.Transfer to a baking tray and bake for 20 minutes until the fish is cooked. Timing will depend on the thickness of the fish. Serve.


1 You can vary the vegetables as you wish, e.g. mangetout, tenderstem broccoli, asparagus, baby corn, all work well in this dish.
2 If you do no like coconut, use sesame seeds.
3 For a spicy version, exchange the Lee Kum Kee Teriyaki Sauce for Lee Kum Kee Chilli Garlic Sauce
4 Make this recipe Gluten Free by using our Lee Kum Kee Panda Brand Oyster Sauce instead of our Premium Oyster Sauce.
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And don't forget, Asian-inspired meals are made for sharing, so get friends and family together for a feast.