This Salmon Sinigang Recipe is a warm, comforting Filipino soup packed with salmon belly, tomatoes, radish, eggplant, green chili, and fresh greens.
You ever eat something so good that it takes you right back to childhood? Like, one spoonful and suddenly, you’re sitting at your mom’s dinner table, watching steam rise from a bowl of soup while she reminds you to eat more rice? That’s sinigang for me.
It’s the dish that fixes everything—bad moods, colds, homesickness. Growing up, whenever it rained, my mom would rush to the kitchen like it was some unspoken rule. “Perfect weather for sinigang,” she’d say, as if the soup itself could chase the clouds away. And honestly? It kind of did.
Now, I used to swear by pork sinigang—it was the staple in our house. But one day, I tried salmon sinigang, and let me tell you, it changed my life. The rich, buttery salmon belly makes the broth even better, giving it a deep, umami flavor that sticks with you. Plus, it’s so easy to make—we’re talking 25 minutes from start to finish.
So whether you’re new to Sinigang or you’ve been slurping it up since you were a kid, I promise this Salmon Sinigang Recipe is gonna hit just right.
Why You’ll Love This Salmon Sinigang Recipe?
- Ready in 25 minutes. Perfect for busy days when you need something warm and comforting—fast.
- The salmon belly adds extra richness. It’s soft, fatty, and practically melts in your mouth.
- One-pot wonder. Less mess, more flavor. Win-win.
- Easily customizable. Want it spicier? More sour? More veggies? Go for it!
- It’s the ultimate comfort food. Especially when paired with a steaming bowl of rice.
Ingredient Notes:
Sinigang is all about balance—the tangy, savory, slightly sweet combo that makes you keep going back for another spoonful.
- Salmon Belly: Buttery, rich, and perfect for soaking up all the tangy goodness. You can also use salmon fillets or head if that’s what you’ve got.
- Sinigang Mix Powder: This is the shortcut to that signature asim-kilig (tangy, lip-smacking goodness). Prefer it the old-school way? Use fresh tamarind pulp or calamansi juice.
- Radish & Eggplant: They absorb all that delicious broth and add texture.
- Tomatoes & Onions: The base of the broth—adds a little sweetness to balance the sour.
- Bok Choy (or Other Greens): A fresh, slightly bitter contrast to the rich broth. You can swap in kangkong (water spinach) or mustard greens.
- Green Chili: A mild kick of heat—but if you want it spicy spicy, go for siling labuyo (bird’s eye chili).
Pro Tip: If you’re using fresh tamarind instead of sinigang mix, boil it in water, mash it up, and strain the liquid into your broth. More effort, but worth it.
How To Make Salmon Sinigang?
Step 1: Sauté the Aromatics
Heat a bit of cooking oil in a large pot over medium-high heat. Add the garlic and ginger and let them cook for about 2 minutes until they smell absolutely amazing.
Step 2: Soften the Tomatoes & Onions
Toss in the sliced tomatoes and onions. Let them cook down until soft, breaking apart and adding a little sweetness to the broth.
Step 3: Simmer the Broth & Radish
Pour in 4 to 6 cups of water and add the sliced radish. Cover the pot and let it simmer for 2 minutes to let the flavors mingle.
Step 4: Add the Sinigang Mix & Salmon
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Stir in 1 tablespoon of sinigang mix (you can add more later if needed). Then, gently place the salmon belly into the pot. Cover and let it cook for 3 minutes—salmon cooks fast, so keep an eye on it!
Step 5: Add the Eggplant & Chili
Drop in the eggplant slices and green chili. Cover the pot again and let everything simmer for another 2 minutes.
Step 6: Add the Greens & Final Adjustments
Turn off the heat and stir in the bok choy (or whatever greens you’re using). They’ll soften in the residual heat. Taste the broth—if you want more tang, add another sprinkle of sinigang mix. Need more salt? Adjust as needed.
Step 7: Serve & Enjoy!
Ladle that steaming soup into bowls and pair it with rice—because, let’s be real, sinigang without rice just feels incomplete.
Storage Options:
- Refrigerator: Store in an airtight container for up to 2 days. The broth actually gets better overnight.
- Freezer: Fish and veggies don’t freeze well, but you can freeze the broth and just add fresh salmon and veggies when reheating.
- Reheating: Warm it on low heat on the stove. Avoid boiling too hard, or the salmon might break apart.
Variations and Substitutions:
Want to switch things up? Try these:
- Use a different protein: Try shrimp, bangus (milkfish), or tilapia instead of salmon.
- Go traditional: Swap the sinigang mix for fresh tamarind or calamansi juice.
- Make it extra spicy: Add siling labuyo (bird’s eye chili) for a fiery kick.
- Load up on veggies: String beans, okra, and kangkong are great in sinigang.
What to Serve with Salmon Sinigang?
This dish is already amazing, but these sides take it up a notch:
- Steamed White Rice: Because sinigang without rice? Unthinkable.
- Grilled or Fried Fish: A crispy contrast to the tangy broth.
- Salted Egg & Tomato Salad: A fresh, salty side that balances out the flavors.
- Crispy Pork Belly (Lechon Kawali): The crunch + the sour soup? Heaven.
Frequently Asked Questions:
Can I use frozen salmon?
Yep! Just thaw it first so it cooks evenly.
Can I make this without sinigang mix?
Definitely! Use fresh tamarind juice or calamansi juice for a more traditional taste.
Is sinigang supposed to be really sour?
Totally depends on your taste! Some love it super tangy, others prefer it milder. Adjust the sinigang mix or tamarind juice to your liking.
So, are you ready to try this Salmon Sinigang Recipe? Whether it’s your first time making sinigang or you’ve had it a million times, I promise this version will hit the spot.
Give it a try and let me know—how sour do YOU like your sinigang?
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Keep the Flavor Coming – Try These:
Salmon Sinigang Recipe
Ingredients
- 2 tablespoons cooking oil
- ¼ cup sliced ginger
- 5 cloves garlic sliced
- 1 onion sliced
- 1 large tomato sliced
- 400 grams salmon belly cut into portions
- 1 cup sliced radish
- 1 medium eggplant sliced
- 2 long green chilies
- 1 bunch bok choy or preferred greens
- 4 to 6 cups water
- 1 to 2 tablespoons sinigang mix powder adjust to taste
- Salt to taste
Instructions
Sauté the Aromatics
- In a large pot over medium-high heat, add the cooking oil. Once heated, sauté the ginger and garlic for approximately 2 minutes, until fragrant.
Cook the Tomatoes and Onions
- Add the sliced onion and tomato to the pot. Stir and cook until the tomatoes become soft and start to break down, releasing their natural sweetness.
Add the Radish and Simmer
- Introduce the sliced radish to the pot, followed by 4 to 6 cups of water. Cover and allow it to simmer for 2 minutes, letting the flavors meld.
Incorporate the Sinigang Mix and Salmon
- Stir in 1 tablespoon of sinigang mix powder (start with a smaller amount and adjust later, if needed). Gently place the salmon belly into the broth, ensuring it is submerged. Cover and let it cook for 3 minutes.
Add the Eggplant and Green Chilies
- Add the sliced eggplant and green chilies to the pot. Cover again and continue cooking for another 2 minutes, allowing the vegetables to soften.
Add the Greens and Adjust the Flavor
- Turn off the heat and stir in the bok choy (or preferred leafy greens). The residual heat will naturally wilt the greens while preserving their vibrant color and texture. Taste the broth and adjust the flavor by adding additional sinigang mix or salt as needed.
Serve Warm
- Ladle the hot salmon sinigang into bowls and serve immediately with steamed rice for a complete meal.
Notes
- Choose a gluten-free sinigang mix: Some store-bought sinigang powders may contain additives or preservatives that include gluten. Opt for a certified gluten-free variety or use fresh tamarind or calamansi juice as a natural alternative.
- Check labels on seasoning and condiments: While salt and vegetables are naturally gluten-free, it is always best to verify the labels of store-bought products to avoid cross-contamination.
- Use a clean cooking environment: If preparing this dish for someone with gluten sensitivities, ensure all utensils and cookware are thoroughly cleaned before use.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!