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    Home » Seafood Recipes

    Sinigang na Salmon Recipe

    Published: Nov 16, 2023 by Nora Reyes · This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission. · 2 Comments

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    Sinigang na Salmon is the perfect pick for days when you're after something quick, yet full of flavor. In just 30 minutes, you get a hearty soup that hits the spot every time.

    Sinigang na Salmon in a bowl.
    Jump to:
    • What is Sinigang?
    • Ingredients you'll need
    • Notes and substitutions
    • How to make this recipe
    • Recipe FAQs
    • Explore Filipino dishes with salmon
    • Other seafood recipes you may like
    • 📖 Recipe
    • 💬 Comments

    What is Sinigang?

    Sinigang, meaning "to stew" in Filipino, is a hearty soup with a distinctive sour flavor. The flavor is achieved using souring agents like tamarind, green mango, kamias (bilimbi), bayabas (guava), or miso paste. This soup contains a protein—pork, beef, shrimp, or fish—cooked with a variety of aromatics and vegetables.

    This Salmon Sinigang recipe uses salmon steaks, containing both meaty and fatty parts of the fish. Some may use salmon belly or the head, particularly popular for its rich flavor, especially in the cheeks, and its soft, gelatinous texture.

    Ingredients you'll need

    Individual ingredients for Sinigang na Salmon
    Salt, pepper, water, and oil are not in the photo.

    Notes and substitutions

    • Salmon: I've used salmon steaks cut into large pieces, with the middle bone removed. You can also use the salmon head or just the belly, or go for other fish like bangus (milkfish) or pompano as substitutes.
    • Sinigang Mix: For convenience, I've used a store-bought mix to create the broth, which is available in various flavors. You can use other souring agents like tamarind pulp or paste, fresh sour fruits, or even calamansi or lemons combined with tomatoes for a more homemade approach.
    • Vegetables: I've used daikon radish, gabi (taro), eggplant, sitaw (yardlong beans), and kangkong (water spinach). You can also include okra, ampalaya (bitter melon), napa cabbage, or other leafy greens like bok choy or spinach. Consider adding lemongrass for a citrusy, herbal note.

    How to make this recipe

    Step 1: Prepare salmon

    Cut the salmon steak into desired pieces, removing the large central bone and any large bones for easier eating. You can also choose to keep the steak whole if preferred.

    Cutting the salmon into pieces.

    Step 2: Sauté aromatics

    In a large pot, heat oil over medium-high heat. Sauté the ginger until aromatic, then add garlic, onions, and tomatoes. Cook until the softened and slightly caramelized.

    Sauteing the aromatics in the pot.

    Step 3: Prepare broth

    Empty the contents of the sinigang mix into the pot, then add 6 cups of water, slightly less than the packet's usual recommendation for a more concentrated broth. Cover and let it come to a boil.

    Adding the water to the aromatics in the pot.

    Step 4: Add radish and taro

    Add the radish and taro, then simmer over medium heat for about 10 minutes

    Adding the taro to the mixture in the pot.

    Step 5: Add salmon and vegetables

    Add the salmon, chili pepper, and eggplant, then continue to simmer for another 5 minutes.

    Added the fish and vegetables to the mixture in the pot.

    Ste 6: Season and add more vegetables

    Season with fish sauce or salt, if necessary. Add the sitaw and kangkong, then let it cook for another 1-2 minutes. Turn off the heat and allow the residual heat to finish cooking them.

    Added the greens to the mixture in the pot.

    Serve your Sinigang na Salmon with a side of steamed white rice and a sawsawan (dipping sauce) of fish sauce and calamansi.

    Serving sinigang na salmon

    Recipe FAQs

    Can are the best substitutes for salmon in Sinigang?

    In Sinigang na Isda, if you're looking to replace salmon, you have several great options.Bangus (milkfish), tilapia, and pompano are populaar choices, each bringing a distinct flavor and texture to the dish.

    How long should I cook the salmon in Sinigang?

    Like most fish, salmon cooks fast, typically taking about 5 minutes. You'll know it's done when the color changes from a raw, pinkish-translucent to a lighter, opaque pink. To keep it tender and juicy, add the salmon towards the end of cooking, when the vegetables have softened so it doesn't overcook and become dry or flaky.

    Can I make Sinigang na Salmon without a sinigang mix?

    Absolutely! You can make it from scratch without a store-bought mix. Just use whatever souring agents you have on hand, like tamarind pulp, kamias (bilimbi), calamansi, lemon, or even miso paste. Feel free to adjust the quantities to suit your taste.

    Explore Filipino dishes with salmon

    • Baked salmon: Salmon fillets are topped with mayonnaise, garlic, and cheese, then baked until golden.
    • Inihaw na salmon: Grilled salmon fillets or steaks marinated in a mixture of soy sauce, calamansi, and garlic.
    • Sinuglaw with salmon: Sinuglaw is a dish combining grilled (sinugba) and raw (kinilaw) elements. In this version, grilled salmon is mixed with raw salmon that's been 'cooked' or cured in vinegar or calamansi juice, along with onions, ginger, and chili peppers.
    • Salmon kilawin: Similar to ceviche, kilawin involves "cooking" raw salmon in vinegar and calamansi juice, then mixed with onions, ginger, and chili peppers.
    • Sarciadong Isda: Pan-fried or seared salmon with a thick tomato-based sauce with scrambled eggs.

    Other seafood recipes you may like

    • Adobong Pusit on a plate.
      Adobong Pusit
    • Holding a Peeled Garlic Butter Shrimp.
      Garlic Butter Shrimp Recipe
    • Steamed Fish with Ginger poked by a fork.
      Steamed Fish with Ginger Recipe
    • Ginisang Bagoong on a plate.
      Ginisang Bagoong Recipe

    Did you make this recipe? I would love to know! Your feedback helps me make better recipes.  Please rate, review, or comment below. Questions about this recipe are welcome, too!

    Let's connect on Facebook, Instagram, Pinterest, TikTok, Twitter, and Youtube. Be sure to tag me when you try any of my recipes @recipesbynora!

    📖 Recipe

    Sinigang na Salmon in a bowl.

    Sinigang na Salmon

    A hearty tamarind-based soup with salmon, aromatics, and a variety of vegetables in a tangy broth.
    5 from 1 vote
    Print Pin Rate
    Course: Main Course
    Cuisine: Filipino
    Diet: Gluten Free
    Prep Time: 5 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 6
    Calories: 257kcal
    Author: Nora Rey
    Cost: $12-$15

    Equipment

    • Dutch oven or a heavy-bottomed pot

    Ingredients

    • 1½ pounds salmon steaks cut into pieces, large bone removed; see note
    • 1 small piece ginger peeled and sliced
    • 4 cloves garlic smashed
    • 1 small onion sliced
    • 2-3 ripe tomatoes cut into wedges
    • 1 packet sinigang mix see note
    • 6 cups water
    • 1-2 taro (gabi) peeled and cut into large chunks; see note
    • 1 small radish cut into large chunks; see note
    • 1-2 chili peppers
    • 1 eggplant cut into large chunks; see note
    • 1 bunch yardlong beans cut into 2-inch sections; see note
    • 1 bunch kang kong (water spinach) cut into 2-inch sections; see note
    • Fish sauce to taste
    • Salt to taste
    • Neutral oil for sautéing
    US Customary - Metric

    Instructions

    • Cut the salmon steak into desired pieces, removing the large central bone and any large bones for easier eating. You can also choose to keep the steak whole if preferred.
    • In a large pot, heat oil over medium-high heat. Sauté the ginger until aromatic, then add garlic, onions, and tomatoes. Cook until the softened and slightly caramelized.
    • Empty the contents of the sinigang mix into the pot, then add 6 cups of water, slightly less than the packet's usual recommendation for a more concentrated broth. Cover and let it come to a boil.
    • Add the radish and taro, then simmer over medium heat for about 10 minutes
    • Add the salmon, chili pepper, and eggplant, then continue to simmer for another 5 minutes.
    • Season with fish sauce or salt, if necessary. Add the sitaw and kangkong, then let it cook for another 1-2 minutes. Turn off the heat and allow the residual heat to finish cooking them.
    • Serve your Sinigang na Salmon with a side of steamed white rice and a sawsawan (dipping sauce) of fish sauce and calamansi.

    Notes

    • Salmon: I've used salmon steaks cut into large pieces, with the middle bone removed. You can also use the salmon head or just the belly, or go for other fish like bangus (milkfish) or pompano as substitutes.
    • Sinigang mix: For convenience, I've used a store-bought mix to create the broth, which is available in various flavors. You can use other souring agents like tamarind pulp or paste, fresh sour fruits, or even calamansi or lemons combined with tomatoes for a more homemade approach.
    • Vegetables: I've used daikon radish, gabi (taro), eggplant, sitaw (yardlong beans), and kangkong (water spinach). You can also include okra, ampalaya (bitter melon), napa cabbage, or other leafy greens like bok choy or spinach. Consider adding lemongrass for a citrusy, herbal note.

    Nutrition

    Calories: 257kcalCarbohydrates: 13gProtein: 24gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 62mgSodium: 107mgPotassium: 954mgFiber: 4gSugar: 5gVitamin A: 449IUVitamin C: 10mgCalcium: 46mgIron: 1mg
    Disclaimer: The nutritional information provided here is solely for informational purposes. I am not a certified nutritionist, and this data hasn't been evaluated by the Food and Drug Administration or any other authority. It shouldn't be seen as health or nutrition advice. The figures are estimates calculated from various food composition databases and might vary based on product types, brands, natural variations in produce, and ingredient processing methods. Individual results may differ.
    Tried this Recipe? Pin it for Later!Mention @recipesbynora or tag #RecipesByNora!

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    About the author

    Hi, I'm Nora! 

    Whether you're new to Filipino food or have loved it for so long, I sure am happy you're here!  I hope you'll find useful recipes that you can enjoy and share with family and friends.

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    Comments

    1. Uri

      November 23, 2023 at 3:49 pm

      5 stars
      Thanks for the recipe! I

      Reply
      • Nora Reyes

        November 27, 2023 at 1:56 pm

        Hi Uri! It's always my pleasure. =)

        Reply
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