javanese salmon

javanese salmon

Serves 6
Prep time 15 minutes
Cook time 30 minutes
Total time 45 minutes
Allergy Fish
Dietary Gluten Free
Meal type Main Dish
Region Indonesian
Website Adapted from a recipe on


  • 1 salmon, filleted and cut into 6-8 even pieces
  • 1 stick butter or nondairy butter
  • 1 tsp. crushed red pepper
  • 3 cloves garlic, sent through press
  • 1/2 c. light brown sugar or maple syrup
  • juice from 2 limes
  • 1/2 c. gluten free tamari or coconut aminos
  • 2 tsp. arrowroot starch mixed in 2 tsp. water


  • lots of fresh spinach for sauteing
  • cooked jasmine rice


My sister found a recipe for Javanese salmon on Epicurious a few years back. It's a favorite with family and visiting friends. I modified that recipe to my liking and to fit my dietary restrictions. I hope you like it!


1. Preheat oven to 400 degrees.
2. In a saucepan, melt butter, crushed pepper and garlic; sauté for a few minutes.
3. Add lime juice, gluten free tamari and brown sugar; bring to rolling boil and boil until reduced by half.
4. Add arrowroot & water mixture and boil until thick, being careful not to burn the sauce.
5. In a large nonstick pan, spritz with olive oil and pan sear fish over high heat for a few minutes on each side. Repeat until all fish has been seared.Remove fish from pan and transfer to rimmed baking sheet.
6. Spoon a little sauce over each piece of fish and bake for about 5 more minutes or until fish flakes easily and is cooked through. Reserve any remaining sauce to serve on the side.
7. Saute spinach in a little olive oil or more butter until is just begins to wilt. Remove from heat and plate with fish and some jasmine rice (optional).

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