Ginger-Ponzu Salmon

Ginger-Ponzu Salmon

Ponzu is one of the most popular condiments in Japan, composed of a delicious blend of soy sauce and citrus fruit flavour.


Kikkoman Ponzu is based on the famous Naturally Brewed Soy Sauce with a splash of citrus. It stands out due to the perfectly balanced flavour profile of salty, sweet and sour.


It is the ideal seasoning for all kinds of food because its zesty flavour adds a vibrant tang and freshness to every dish.


The fine flavour enhances meat, chicken, fish and vegetarian dishes. Ponzu is so versatile it can be used as a dipping sauce for your favourite finger foods, or as a marinade. 


We've used the Kikkoman Ponzu sauce as a marinade for our delicious pan-fried Ginger-Ponzu Salmon recipe, for a delightfully quick and simple lunch or dinner. 


Plated with steamed bok choy, and topped with chopped cashew nuts, sesame seeds and lime. The dish could also be served with noodles or white rice.




  • 4 Salmon fillets
  • Olitalia Extra Virgin Olive Oil
  • 180ml Kikkoman Ponzu Sauce
  • 1 lime
  • 2 teaspoons ginger, minced
  • Salt and pepper
  • Cashew nuts, chopped
  • Bok choy


  • In a bowl, combine Kikkoman Ponzu sauce, ginger, and 1 teaspoon extra virgin olive oil. Pour mixture into a plastic bag, followed by the salmon steaks, ensuring they are well coated. Place in the fridge for 1 to 2 hours to marinate.
  • To cook the fish, heat a large heavy pan on medium-heat for 3 minutes, then increase to a high heat just before placing in the salmon steaks. Cook for 3 minutes on one side, before turning to cook for another 4-5 minutes, or until desired doneness is reached.
  • Serve with steamed bok choy, lime slices and top with chopped cashew nuts and sesame seeds. Alternatively, serve with steamed, grilled, or pureed vegetables of choice, or a simple bed of salad greens.