Salmon with Asian-style dressing

Salmon with Asian-style dressing


Serves 4


  • 2 tbsp peanut oil
  • 2 cloves garlic, finely sliced
  • 1 long red chilli, finely sliced
  • 2cm piece ginger, peeled and julienned
  • 2 tbsp soy sauce
  • 1 tbsp brown sugar
  • 1 lime, juiced
  • 4 salmon tail-end fillets (125-150g each)
  • coriander, green onions and fried shallots, to serve


Gently heat 1 tbsp oil in a small frypan. Add garlic, chilli and ginger. Cook, stirring, for 4 minutes, being careful not to brown – it is done when the garlic starts to turn golden. Remove from the heat and allow to cool. Meanwhile, combine soy sauce, sugar and lime juice. Then add cooled garlic mixture with the oil and stir well.

Heat remaining oil in a large non-stick frypan. Cook salmon skin side down for 3 minutes. Carefully turn over and cook for a further 1 1/2 minutes. Remove and set aside to rest.

Serve salmon fillets with a few spoonfuls of the dressing drizzled over. Garnish with coriander leaves, sliced green onions and fried shallots.

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Serving Suggestions


  • Tail fillets are simply the tail end piece of the whole fillet. They're not as thick as a regular middle-cut piece so they require less cooking time. Cook with the skin on or off.
  • Fried shallots are available in the Asian food section of the supermarket.
  • This recipe was created for Kidspot, New Zealand’s best recipe finder by Greer Worsley, who blogs at Typically Red.

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