Sweet and spicy salmon with sweet chilli dipping sauce

sweet and spicy salmon

I used wild salmon when making this dish, best marinated for three hours at least for all the flavours to fuse.

Approx total cost: £4.33*

Serves: 4

Total time: 25 minutes


  • 2 tablespoon honey
  • 1 tablespoon fish sauce
  • 4 salmon fillets
  • 2 garlic cloves (finely chopped)
  • 1 red chilli (de-seeded and finely chopped)
  • 1 bunch coriander (roughly chopped)
  • ½ red onion (diced)
  • ¼ cucumber (diced)
  • 4 tablepoon sweet chilli sauce (mixed with a squeeze of lime juice)
  • 1 tablespoon sesame oil


  • Put salmon in a bowl with the chilli, garlic, coriander, fish sauce, sesame oil and honey
  • Season with pepper and refrigerate for at least 3 hours or overnight. Lift salmon from the marinade, discard the marinade
  • Pan fry the salmon until crisp at the edges and firm to touch (or sear the salmon both sides and finish the cooking process in the oven at 180c)
  • Serve with the cucumber and onion sprinkled over and the sweet chilli dipping sauce to the side or salsa glaze and wilted spinach as I did

*(prices correct at time of publication – supermarket offers and prices may vary)