Salmon Sinigang Recipe
How to make Salmon Sinigang - a Filipino Sour Soup that is bursting with umami flavor. Quick to throw together, loaded with veggies and completely delicious. Serve with rice if desired. Vegan adaptable and gluten free.
How to Make the Best Salmon Sinigang
Sinigang is one of the most beloved dishes in Filipino cuisine, known for its distinctively sour and savory broth. This salmon sinigang version combines the traditional tangy tamarind-based soup with tender chunks of salmon, creating a hearty and nutritious meal that’s perfect for any day of the week.
What makes this recipe special is the balance of flavors—the sourness from the tamarind, the umami depth from the fish sauce and miso, and the freshness from the vegetables all come together in perfect harmony. The addition of ginger and garlic provides warmth, while the serrano chili adds just the right amount of heat.
This salmon sinigang is surprisingly quick to prepare, taking only about 35 minutes from start to finish. It’s loaded with vegetables like eggplant, bok choy, and tomatoes, making it a complete meal on its own. Serve it over steamed rice for the authentic Filipino experience, and enjoy the comforting flavors of this classic soup.
Salmon Sinigang
How to make Salmon Sinigang - a Filipino Sour Soup that is bursting with umami flavor. Quick to throw together, loaded with veggies and completely delicious. Serve with rice if desired. Vegan adaptable and gluten free.
Ingredients
Sinigang Soup
Instructions
Prepare the Salmon (Optional)
- For a richer flavor, sear the salmon on each side for about 2-3 minutes in a hot pan with a little oil. Leave it alone until a crust forms. The interior will finish cooking in the broth. Set aside.
Make the Sinigang
- Sauté onion, garlic, and ginger in coconut oil for 2 minutes.
- Add broth, tamarind, fish sauce, eggplant, and serrano chili. Bring to a low simmer for 10 minutes, or until eggplant is tender.
- Add the salmon, tomatoes, and bok choy. Cook another 5 minutes or until salmon is just cooked through.
- Add the miso water mixture and stir to combine.
- Garnish and serve with rice if desired.
Notes
- Pre-searing the salmon is optional but gives a richer flavor to the dish.
- If substituting spinach for bok choy, add it just before serving.
- For a vegan version, omit the salmon and fish sauce, and use additional miso for umami flavor.
