This Asian salmon is marinated in the aromatic mixture of soy sauce, lemongrass, ginger, garlic and lime with a touch of chilli, then quickly oven baked. Add a flavourful carrot and cucumber slaw and you have yourself a scrumptious dinner or lunch!
If you love this Asian salmon recipe, try our Teriyaki Salmon with Bok Choy.
Lately we have been on the biggest fish kick and feel so much happier and better off for it!
What I realised made the biggest difference is the quality of fish we buy and coming up with a variety of ways to prepare it.
This Asian salmon with carrot and cucumber slaw in peanut dressing ticks all the above. Lovely salmon and a brilliantly easy and accessible recipe.
All in all it’s a winning combination!
Asian Salmon Marinade Recipe
“Asian” is quite a vague way to describe anything. But I’ve reluctantly used it here because the ingredients for this recipe have been sourced from many places.
Despite the diversity represented here, this salmon marinade leans more towards Thai cuisine with its clever use of lime juice, lemongrass and chillies. If you are a fan of these flavours, feel free to explore our Asian recipe collection for more ideas.
To intensify the flavours I marinated the salmon for 30 minutes before baking it. The main ingredients in this salmon marinade are soy sauce, lemongrass, ginger, garlic, lime juice, honey or brown sugar, chopped cilantro and chillies for a bit of heat.
This marinade is absolutely brilliant and works equally well for baked or grilled salmon. It looks like a lot of ingredients but together they produce such complex flavours. No one will ever complain this salmon is bland!
It is also incredibly straightforward. All you have to do is to mix everything together pour over the fish and let it sit in the fridge for half an hour.
Cucumber and carrot slaw
The slaw recipe was inspired by the Thai Green Papaya Salad I posted a while back. Although I absolutely loved it, I wanted to try to remake it using more familiar ingredients like carrots and cucumbers instead of an expensive and exotic green papaya.
Normal ingredients perhaps, but a killer peanut dressing flavoured with garlic, chillies, fish sauce, lime juice and tamarind sauce make this slaw to die for. Something you would normally only experience at a restaurant but so easy to make at home.
For a more authentic look use a mandolin to cut your vegetables into matchsticks but a normal vegetable grater will also work just as well. I also like to sprinkle some chopped peanuts overtop as well.
Serving Suggestions
The immediate suggestion is white rice, although for a little extra flair you could go with coconut rice. Asian glazed salmon and white rice are a classic combination after all.
But if I can persuade you to go a step further, I would absolutely give this carrot and cucumber slaw a try. Together they make this dish an ideal light dinner any day of the year.
Serve the salmon overtop the coleslaw for extra visual appeal, and sprinkle the dish with chopped green onion and sesame seeds.
Storage and leftovers
If you are lucky enough to have leftovers it would make the most delicious work lunch! You can keep leftovers in the fridge for 3-4 days.
Although using a microwave to reheat the salmon will be tempting, the best results are found by using an oven set to a low heat. I recommend 135C/275F for 15 minutes or until it is hot all the way through. Cover with foil and add a splash of water to keep the salmon from drying out.
Favourite salmon recipes
- Baked Salmon in Rose Cream Sauce
- Salmon en Croute (Salmon in Pastry)
- Chilli Garlic Salmon with Sweet Potatoes and Broccoli
- Tuscan Salmon with Parmesan Cream Sauce
Asian Salmon with Carrot and Cucumber Slaw
Ingredients
For the salmon
- 60ml/¼ cup soy sauce or Tamari for gluten-free version
- 1 tbsp lemongrass paste
- 2 cloves garlic
- 1 tbsp grated ginger
- 1 tbsp chilli paste or 1 red chilli minced
- 4-5 sprigs cilantro chopped
- 1 lime, juiced
- 2 tbsp honey
- 250g/8oz salmon divided
- 1 tsp sesame seeds
For the slaw
- 1 cucumber cut in matchsticks
- 1 carrot cut in matchsticks
- 3 radishes cut in matchsticks
- 2-3 spring onions sliced
- ½ red chilli sliced thinly
- 2-3 cilantro sprigs leaves only
- 2 tbsp peanuts crushed
For the dressing
- 1 tbsp dry roasted peanuts
- 2 cloves of garlic
- 1 chilli minced
- 1 tsp salt
- 2 tbsp Palm sugar or brown sugar
- 2 tbsp fish sauce
- 65ml/1/4cup fresh lime juice
- 2 tsp Tamarind sauce optional
Instructions
- Mix soy sauce, lemon grass paste, garlic, ginger, lime juice, chopped cilantro and chilli paste or fresh minced chillies and pour over your salmon. Let it marinade for at least for 30 minutes.
- Then brush the marinade off your salmon and glaze it with 2 tablespoons of honey, broil in the oven for 7 minutes in the same pan it was marinading until the top is caramelised and blackened and the salmon flakes up easily with a fork.
- Prepare the dressing by combining peanuts, garlic, minced chilli, salt and palm or brown sugar in a mortar, bash with a pestle until you have a paste and then combine with fish sauce, Tamarind sauce if using and lime juice. Set aside.
- Peel carrots and cut carrots, cucumbers and radishes in matchsticks using a mandolin or a vegetable grater. Slice spring onions and chilli. Combine all vegetables in a medium sized bowl and gently toss with the dressing.
- For serving divide the slaw between two plates and sprinkle with crushed peanuts. Top each plate with a piece of salmon. Sprinkle salmon with sesame seeds and more sliced spring onions. Serve immediately.
