Sticky Sweet Chilli and Spring Onion Salmon

25 Jun


My absolutely favorite flavors to pair with salmon is asian, they just work so perfectly together and compliment one another wonderfully. My other asian salmon dishes are fantastic but they miss one thing that this dish has… a sticky, smooth sauce that coats the salmon and there really is loads of sauce in this dish!


If you aren’t a crazy sauce fanatic like me you can half the quantities. I like to serve this with just some steamed veggies but a serving of basmati rice would also be delicious if you want a more substantial meal.


Sticky Sweet Chilli and Spring Onion Salmon (Serves 2 with lots of sauce)

4tbsp sweet chilli sauce

3tbsp soy sauce

1tbsp fish sauce

4-5 kaffir limes leaves, crushed or finely chopped

2 spring onions, roughly chopped

1tbsp olive/sesame oil

2 salmon fillets, deboned and skin on

salt and pepper

1 spring onion, sliced on the diagonal

  • Whisk the sweet chilli sauce, soy sauce, fish sauce, crushed kaffir lime leaves and spring onions in a small bowl and set aside.
  • Heat the oil in a small frying pan over a medium heat and cook the salmon fillets for 4-5mins on each side or until cooked all the way through.
  • Pour the sauce over the salmon fillets and turn the heat down to low but make sure it is still bubbling, continue to cook for 1-2mins spooning the sauce over the salmon repeatedly until the sauce is thickened and sticky. Season with salt and pepper
  • Serve the salmon with steamed veggies, drizzled with sauce and sprinkled with spring onion.


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