Recipe: Herby Lemon Salmon

fisherman's seafood spices recipes

When my mother was still an undergraduate student attending a Japanese university in Tokyo in 1970s, she took a trip by herself to a small island in Okinawa. It was a small island which she could cycle around in one day. When she came back for dinner at a place she was staying, she was shocked to see a bowl of miso soup with bright-colored tropical fish in it. She was not accustomed to seeing tropical fish and the idea of eating them as an ingredient for miso soup was a bit shocking to her. I just remembered this story when I saw bright colored fish in Hong Kong’s wet market. I still am unsure about how to cook some of the fish sold in Hong Kong (I’m more than welcome to learn!) so I tend to reach out for ones I’m more accustomed with, and one of them is salmon. Today I’d like to share herby lemon salmon I cooked last night using Regency’s fisherman’s seafood spices.


Tips: Although I didn’t mention in the cooking instruction, you can also wrap each salmon fillet in an aluminum foil and then transfer to oven for baking. I also baked shredded potato (drizzled with olive oil and salt) with salmon.

Recipe: Herby Lemon Salmon

Serving: 2


  • 1 tablespoon olive oil
  • 2 salmon fillets (about 100g each)
  • 2 tablespoon lemon juice
  • ½ to 1 teaspoon salt
  • ½ teaspoon sugar
  • 2 cloves of garlic (optional)
  • Regency’s fisherman’s seafood spices (as needed)
  • 2 tablespoon butter

Cooking instructions

  1. Mince the garlic and set aside.
  2. Coat or spray a baking tray with the olive oil and place salmon fillets with their skin side down.
  3. Drizzle the lemon juice, then sprinkle salt, sugar, minced garlic and Regency’s fisherman’s seafood spices over each salmon fillet. (Please note the amount indicated in the ingredients is for 2 fillets, i.e. 1 clove of garlic for 1 fillet)
  4. Place the butter on top of each salmon fillet and transfer to oven.
  5. Bake for about 20 minutes at 200ºC.


This article was written by Chia.
I’m a freelance translator with background in biology. Upon meeting my future husband in Spain, I moved to Hong Kong to start our lives together. I’m still exploring what Hong Kong has got to offer

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