Oven-baked Sambal Salmon Pockets

I wanted to create a sambal fish recipe for a while but had no luck with the white fishes I tried. The halibut and tilapi both tasted flat and failed the wow factor test.

I picked up a package of BBQ salmon from Trader Joes last weekend. Its probably worth a try with a pink fish? WoW! The result is tender, juicy, and so full of flavor from the sambal, salmon oil, and grilled banana leaf combo.

The skin on the salmon in the sealed banana leaf pocket allows the fish to cook in its own salmon oil. Its oozing with flavor. Top it with the killer sambal chilli – a blog-worthy recipe!

Last but not least, its oven-baked. A mouth-watering dish can’t get any easier. I went to the store and bought another package of salmon this afternoon. Its going to be sambal salmon pockets for dinner all week!


  • 1 lb salmon fillet with skin
  • 4 heaping Tbsp sambal chilli
  • pinch of salt
  • 2 blades of kaffir lime leaves
  • 4 blades of banana leaf, about 10 inch sq or disc each
  • Tooth picks for securing the banana leaves


  1. Blanch banana leaves in hot water to make it soft and pliable. Pat dry and set aside.
  2. Cut salmon fillet into 1/4 lb slices. Try to cut into square/ short rectangular slices as much as possible. Pat dry with paper towel.
  3. Preheat oven to 400 degrees F.
  4. Place a piece of salmon fillet in the center of a blade of banana leaf.
  5. Sprinkle a pinch of salt over it.
  6. Spread a heaping tablespoon of sambal chilli over the fish.
  7. Sprinkle snippets of kaffir leaves over the chill topping.
  8. Seal the fish tightly with the banana leaf, securing it with toothpicks.
  9. Repeat for each salmon slice.
  10. Bake in 400-degree oven for 20 minutes.
  11. Serve hot.
Season the salmon fillet with salt, sambal chilli, and kaffir lime leaf.
Wrap and seal the salmon pockets. Secure the banana leaf with toothpicks.
Ready for the oven.
All done and ready to chomp!
Mmmm … juicy, and flavorful. All the goodness of sambal and salmon sealed together for a delightful dish.
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