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Asian glazed salmon on top of carrot and cucumber slaw with lime and chillies.

Asian Salmon with Carrot and Cucumber Slaw

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.
5 from 6 votes
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Course: Main
Cuisine: Asian
Keyword: asian salmon, asian slaw
Prep Time: 20 minutes
Cook Time: 10 minutes
Marinading time: 30 minutes
Total Time: 30 minutes
Servings: 2
Calories: 501kcal


For the salmon

  • 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


  • 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.


Calories: 501kcal | Carbohydrates: 60g | Protein: 39g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 467mg | Sodium: 4411mg | Potassium: 1103mg | Fiber: 5g | Sugar: 38g | Vitamin A: 6525IU | Vitamin C: 112.1mg | Calcium: 128mg | Iron: 3.8mg