Asian salmon and salad




Prep Time


Cook Time

It’s so nice to see the arrival of wee mandarins every autumn. I like to toss them through a salad to serve with soy-glazed salmon.



For the Asian salmon and salad

  • 4 x 150g skin-on, boneless fillets salmon
  • 300g salad greens of your choice
  • 4–6 mandarins — cut into segments
  • 2 carrots — shredded
  • 1 spring onion — chopped
  • Toasted sesame seeds, to garnish (optional)

For the sticky Asian marinade

  • 2 tablespoons soy sauce
  • 2 tablespoons honey
  • 2 tablespoons sugar
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • ½ teaspoon ground ginger
  • ½ teaspoon salt

Ginger soy dressing

  • 3 tablespoons soy sauce
  • 3 tablespoons rice wine vinegar
  • 3 tablespoons sugar
  • 1 tablespoon sesame oil
  • 1 tablespoon olive oil
  • ½ teaspoon ground ginger


For the Asian salmon and salad

  • To make the Sticky Asian Marinade, combine all the ingredients in a shallow dish.
  • Add the salmon, turn to coat and set aside to marinate for at least 30 minutes.
  • To make the salad, mix the salad greens, mandarin segments, carrot and spring onion. Divide between 4 plates.
  • To make the Ginger Soy Dressing, whisk all the ingredients in a small bowl.
  • Heat a large pan over a medium heat. Lift the salmon out of the marinade, shaking off any excess, and add it to the pan skin-side up. Cook for a few minutes, then turn, brush with leftover marinade and cook until done to your liking.
  • To serve, dress the salad with the Ginger Soy Dressing. Add a piece of salmon to each plate and garnish with sesame seeds, if desired.