Salmon Sinigang Recipe (The Secret to Perfect Tangy Broth!)

Rainy-night craving, solved. Picture a pot of tangy steam curling up as tender salmon slips into a bright, sour broth, the kind that makes rice disappear fast. That is salmon Sinigang, a Filipino comfort classic I lean on from my coastal kitchen when I want big flavor with minimal fuss.

In this salmon Sinigang recipe, we simmer ginger, onions, and tomatoes until sweet, stir in tamarind and fish sauce, then gently poach salmon pieces (fillet, belly, or head) so they stay silky. Daikon and okra go in for texture, long green chilies bring gentle warmth, and kangkong finishes everything fresh and green.

Want to get straight to cooking, not reading? you can use the Jump to Recipe button, or skim the Table of Contents to land exactly where you need.

Ingredients for Salmon Sinigang

Let’s jump right to the ingredients you’ll need to make this recipe:

• 1 ½ pounds salmon (fillet, belly, or salmon head), cut into 2–3 inch chunks
• 5 cups water (plus extra if you prefer a lighter broth)
• 2 tablespoons tamarind paste or Sinigang mix (adjust to your sourness preference)
• 2 tablespoons fish sauce (plus more to taste when serving)
• 1 thumb-sized piece ginger, peeled and thinly sliced
• 2 medium tomatoes, cut into wedges
• 1 medium onion, peeled and quartered
• 1 medium daikon radish, peeled and sliced ¼-inch thick
• 5 okra pods, ends trimmed
• 3 long green chilies, kept whole for gentle heat
• 1 bunch water spinach (kangkong), stems separated from leaves and cut into 2-inch lengths
• Optional flavor boost: 1–2 tablespoons white miso paste (stir in at the end, off heat)
• Optional garnish: calamansi or lime wedges for serving
• Steamed white rice (to serve alongside, traditional pairing)

Step-by-Step Instructions

And now, follow these steps:

Step 1: Prepare the salmon

Pat the salmon pieces dry with paper towels. Lightly season with salt. If using salmon head or collar, you can sear it in a hot pan for 1–2 minutes per side until lightly golden. This helps deepen the broth flavor and keeps the fish intact while simmering.

Step 2: Build the aromatic broth

In a large pot, bring 5 cups of water to a gentle boil. Add ginger slices, onion quarters, and tomato wedges. Let them simmer for 5–7 minutes, until the broth smells sweet and aromatic.

Step 3: Add souring agent and seasoning

Stir in tamarind paste (or Sinigang mix) and fish sauce. Taste the broth now and adjust the sourness or saltiness to your liking before adding the fish.

Step 4: Cook the salmon gently

Lower the salmon pieces into the simmering broth. Let them poach gently for 4–6 minutes, until just opaque. Avoid stirring at this stage to keep the salmon from breaking apart.

Step 5: Add hearty vegetables

Drop in the daikon radish slices and let them cook for about 3 minutes. Then add the okra and whole green chilies. Continue simmering until the vegetables are tender but not mushy.

Step 6: Finish with leafy greens

Add the kangkong stems first, followed by the leaves. Stir gently and cook for 30 seconds until just wilted. If using miso paste, dissolve it in a small ladle of hot broth, then stir it in off heat for extra umami flavor.

Step 7: Rest and serve

Turn off the heat and let the soup rest for 3–5 minutes so the flavors meld. Serve hot with steamed white rice, and offer calamansi or lime wedges plus a small saucer of fish sauce with chopped chilies on the side.

Salmon Sinigang Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Maya Marin
• Total Time: 30 minutes
• Yield: 4 servings 1x

Print Recipe

Pin Recipe

Description

A classic Filipino salmon sinigang recipe made with tender salmon pieces, tangy tamarind broth, and fresh vegetables. Comforting, flavorful, and ready in just 30 minutes.

---

Ingredients

Scale 1x2x3x

• 1 ½ pounds salmon (fillet, belly, or head), cut into 2–3 inch chunks
• 5 cups water
• 2 tablespoons tamarind paste or Sinigang mix
• 2 tablespoons fish sauce
• 1 thumb-sized piece ginger, thinly sliced
• 2 medium tomatoes, cut into wedges
• 1 medium onion, quartered
• 1 medium daikon radish, sliced ¼-inch thick
• 5 okra pods, ends trimmed
• 3 long green chilies, left whole
• 1 bunch water spinach (kangkong), stems and leaves separated
• Optional: 1–2 tablespoons white miso paste, stirred in off heat
• Optional garnish: calamansi or lime wedges
• Steamed white rice, for serving

Cook Mode Prevent your screen from going dark

---

Instructions

1. Pat the salmon dry and season lightly with salt. If using salmon head, sear briefly until golden.
   Bring 5 cups water to a boil in a pot. Add ginger, onion, and tomatoes. Simmer 5–7 minutes until aromatic.
2. Stir in tamarind paste and fish sauce. Taste and adjust sourness or saltiness.
3. Gently add salmon pieces. Simmer 4–6 minutes until just opaque. Avoid stirring to keep fish intact.
4. Add daikon slices. After 3 minutes, add okra and whole chilies. Simmer until vegetables are tender.
5. Add kangkong stems, then leaves. Stir gently and cook for 30 seconds until wilted. If using miso, whisk in off heat.
6. Let the soup rest 3–5 minutes. Serve hot with steamed white rice and calamansi or lime wedges.

Equipment

8 Quart Stock Pot

Check Price →

Chef Knife

Check Price →

Stainless Steel Ladle

Check Price →

Notes

• Do not stir immediately after adding salmon, it keeps the broth clear and the fish intact.
• For richer broth, sear salmon head or collar before simmering.
• Add miso at the end for an umami boost.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Seafood
• Method: Simmering
• Cuisine: Filipino

Nutrition

• Serving Size: 1 bowl
• Calories: 310
• Sugar: 5g
• Sodium: 950mg
• Fat: 14g
• Saturated Fat: 3g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 4g
• Protein: 28g
• Cholesterol: 70mg

Pro Tips for the Best Salmon Sinigang

• Handle salmon gently. Add it only when the broth is simmering, not boiling hard, to keep the pieces whole and the broth clear.
• Layer your vegetables. Start with those that take longer (like radish), then finish with quick-cooking greens (like kangkong) so everything is tender at the same time.
• Boost umami. Stir in a spoonful of white miso paste off the heat, or use a splash of fish sauce with chilies as a dipping condiment for extra depth.

And here’s a little secret: many Filipino home cooks swear by letting the pot sit covered for 5 minutes before serving, the flavors blend beautifully this way.

A Cozy Bowl to Share

Salmon sinigang is proof that comfort doesn’t have to be complicated. With just a few fresh vegetables, tamarind for that signature tang, and tender pieces of salmon, you’ll have a pot of soup that tastes both homestyle and special. It’s the kind of dish that feels perfect on a rainy day but just as welcome at a family table any night of the week.

You may also like:
– How to Cook Fish Sinigang Recipe at Home

I’d love to know how your version turns out, did you go classic with tamarind, or try miso for a deeper twist?

Drop your thoughts in the comments below, and happy cooking!