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Ingredients (Serves 4)

4 boneless salmon fillet portions.

Several sprigs of fresh coriander, sales to garnish.

For the marinade.

2 tbsps Japanese soy sauce (OK, story Chinese will do!)

3 tbsps grape seed or other oil.

2 level tbsps soft brown sugar.

Juice of 1 lemon.

1 tsp grated fresh ginger.

1 clove garlic, approved peeled and very finely chopped.

Freshly ground pepper.



Arrange the salmon pieces in one layer in a shallow dish, skin side down.

In a mixing bowl, combine the soy sauce, oil, brown sugar, lemon juice, ginger, garlic, & season with the black pepper, to taste.

Pour over the salmon, turn the pieces to coat and leave to marinade in the fridge, covered, for at least 4 hours.

Heat the oven to 180C/Fan Oven 160C/350F/Gas Mark 4.

Lift the salmon pieces from the marinade and transfer to a baking dish, skin side down.

Stir up the marinade and strain it over the fish.

Bake for 20 minutes or less, depending on how cooked you like your salmon.