Sweet chilli salmon with Asian slaw
Cook an Asian-inspired feast with our sweet chilli salmon recipe. Fresh, healthy and delicious, it's the perfect mid-week meal.
Recipe and image courtesy of Tropical Sun
Sweet chilli salmon with Asian slaw
Embrace the spices of Asia with our delicious sweet chilli salmon dish.
Prep: 25 mins
Cook: 8 mins
Published: June 11, 2025 at 8:07 am
Ingredients
- 4 skinless salmon fillets
- 2-3 tbsp Tropical Sun Thai Sweet Chilli Sauce
- 1 tbsp neutral oil
- 1-2 tbsp sesame seeds
- 125g/4.4oz red cabbage grated
- 125g/4.4oz white cabbage grated
- 3 carrots cut into matchsticks
- 8 spring onions sliced
- 2 red chilli sliced
- 30g/10z coriander leaves and stems chopped
- 30g/1oz mint leaves and stems chopped
- 30g/1oz Thai basil leaves and stems chopped
- 4.5 tbsp rice wine vinegar
- 6 tbsp light soy sauce
- 4.5 tbsp Tropical Sun Thai Sweet Chilli Sauce
- 3 tsp sesame oil
- 1 tbsp fish sauce
- 1 tbsp sugar
- 2 limes juiced
Method
Step 1
Remove the salmon from the fridge and bring to room temperature – about 15-20 minutes.
Prepare slaw ingredients (red and white cabbage, carrots, spring onions, red chillies, coriander, Thai basil, and mint) and place in a bowl.
Step 2
Mix the dressing ingredients (rice wine vinegar, light soy sauce, 4½ tbsp Tropical Sun Thai Sweet Chilli Sauce, sesame oil, fish sauce, sugar, juiced limes) in a bowl and set aside.
Pour the Thai sweet chilli sauce for the glaze into a small bowl and set aside.
Step 3
Pat the salmon dry with paper towels. Season one side with salt. Place a frying pan on a high heat and add 1 tbsp oil.
When hot, add the salmon, salted side down. Season the top with salt. Cook for about 3-4 minutes on one side, turn over.
Cook for a further 3-4 minutes.
Step 4
Remove and glaze with Thai sweet chilli sauce.
Step 5
Toss the dressing with the slaw. Divide onto four plates, lay a salmon fillet on top, and sprinkle with sesame seeds.
Serve immediately.
