NZ Woman's Weekly

Banana leaf salmon

  • Meal Type

  • Servings

  • Courses


This is a great way of cooking salmon, as it steams in the banana leaf, keeping it moist. Remember, it’s better to undercook than overcook.


  • 2 tbsp sake
  • 2 tbsp toasted sesame oil
  • 1 tsp low-salt soy sauce


  • 1 large banana leaf
  • 360g fresh boned salmon, skin on, cut into 60g portions
  • 12 thin slices peeled ginger
  • 6 snow pea shoots, green part only
  • 6 skewers
  • Chilli salt for sprinkling


1 Combine all ingredients in a small bowl.


1 Preheat barbecue flat plate to a medium heat.

2 Cut banana leaf into six squares large enough to wrap around salmon portions. Blanch in boiling water to soften and make pliable. Refresh under cold water.

3 Place each portion of salmon in a banana leaf square and top with ginger slices and snow pea shoots. Drizzle over a little dressing.

4 Fold each banana leaf to form a parcel and skewer to hold closed.

5 Cook on barbecue flat plate for about 10 minutes, until salmon is just cooked – this will depend on the thickness of your salmon portion. It is best served slightly undercooked.

6 To serve – remove skewers and open parcels, sprinkle with chilli salt and serve.

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