Asian salmon fillet

Asian salmon fillet recipe

128 ratings

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  • Serves 4
  • 10mins to prepare, 10mins to marinade and 10mins to cook
  • 342 calories / serving


  • 480g salmon fillets
  • 1½tbsp soya sauce
  • 1tsp caster sugar
  • juice of 1 lime
  • 1 red chilli, de-seeded and finely chopped
  • 2cm piece fresh ginger, peeled and very finely chopped
  • 2 cloves garlic, peeled and very finely chopped
  • 1½ tbsp sesame oil
  • 2 red peppers, de-seeded and thinly sliced
  • 200g fresh beansprouts
  • 10g sesame seeds

Each serving contains

  • Energy

  • Fat

    21g 30%
  • Saturates

    4g 17%
  • Sugars

    8g 8%
  • Salt

    1.2g 20%

of the reference intake
Carbohydrate 9.3g Protein 27.4g Fibre 3.1g


  1. Put the salmon in a non-metallic shallow dish and add 1 tbsp of the soya sauce, the sugar and all the lime juice. Deseed the chilli, peel the ginger and garlic and chop all the spices very finely - add to the dish. Stir well to combine, cover and leave to marinate for ten minutes.
  2. Meanwhile, heat a non-stick frying pan with half the oil and stir fry the red peppers for 2 minutes on high heat. Stir in the beansprouts for a further minute. Take off the heat and stir in the remaining soya sauce and the sesame seeds, set aside and keep warm.
  3. Heat the remaining oil in a non-stick frying pan, add the salmon fillets and cook over medium high heat for 3 minutes. Turn over, add any marinading juices to the pan and cook for a further 2 minutes or until the salmon is just cooked through. Serve with the beansprout and pepper mixture.

Try serving each portion with 80g steamed sugar snap peas – adds 33 calories.

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