Home Asian fish and seafood Asian Salmon with Carrot and Cucumber Slaw

Asian Salmon with Carrot and Cucumber Slaw

by

This Asian salmon is marinated in the aromatic mixture of soy sauce, lemongrass, ginger, garlic and lime with a touch of chilli, then quickly oven baked.  Add a flavourful carrot and cucumber slaw and you have yourself a scrumptious dinner or lunch!

If you love this Asian salmon recipe, try our Teriyaki Salmon with Bok Choy. 

Lately we have been on the biggest fish kick and feel so much happier and healthier for it! 

What I realised made the biggest difference is the quality of fish we started buying and the variety with which it’s prepared.

This Asian salmon with carrot and cucumber slaw in peanut dressing ticks all the above. Lovely salmon and a brilliantly easy and accessible recipe.

All in all is a winning combination.

What flavours go into Asian salmon? 

“Asian” is quite a vague way to describe anything. However, I had little choice but to go with that name since the recipe ingredients come from many places.

This salmon recipe combines the flavours found in many Asian countries’ cuisines but leans more towards Thai with its clever use of lime juice, lemongrass and chillies. If you are a fan of these flavours, feel free to explore our Asian recipe collection for more ideas. 

To intensify the flavours I marinated the salmon for 30 minutes before baking it. 

The Marinade Recipe

The main ingredients in this salmon marinade are soy sauce, lemongrass, ginger, garlic, lime juice, honey or brown sugar, chopped cilantro and chillies for a bit of heat. 

This marinade is absolutely brilliant and works equally well for baked or grilled salmon. It looks like a lot of ingredients but together they produce such complex flavours. No one will ever complain this salmon is bland!

It is also incredibly straightforward. All you have to do is to mix everything together pour over the fish and let it sit in the fridge for half an hour. 

Serving Suggestions

The immediate suggestion is white rice. Asian glazed salmon and white rice are a classic combination after all.

But if I can persuade you to go a step further, I would absolutely give this carrot and cucumber slaw a try. 

How to make slaw

The slaw recipe was inspired by the Thai Green Papaya Salad I posted a while back. Although I absolutely loved it, both kids and Brad suggested I remake it using more ‘normal’ ingredients like carrots and cucumbers instead of an overpriced and exotic green papaya.

Normal ingredients but a killer peanut dressing flavoured with garlic, chillies, fish sauce, lime juice and tamarind sauce make this slaw to die for. Something you will only experience at a restaurant but so easy to make at home. 

For a more authentic look use a mandolin to cut your vegetables into matchsticks but a normal vegetable grater will also work just as well. 

This dish is ideal for a light dinner any day of the year and if you are lucky enough to have leftovers it would make the most delicious work lunch!

Favourite salmon recipes:

  • Baked Salmon in Rose Cream Sauce
  • Salmon en Croute (Salmon in Pastry)
  • Chilli Garlic Salmon with Sweet Potatoes and Broccoli
  • Brown Sugar Glazed Salmon

Recipe originally published in 09/2016. Updated in 05/2019

Asian Salmon with Carrot and Cucumber Slaw

This Asian salmon is marinated in the aromatic mixture of soy sauce, lemongrass, ginger, garlic and lime with a touch of chilli, then quickly oven baked.

Prep Time: 20 minutes
Cook Time: 10 minutes
Marinading time: 30 minutes
Total Time: 30 minutes
Course: Main
Cuisine: Asian
Keyword: asian salmon, asian slaw
Servings: 2
Calories: 501kcal
Author: Julia Frey of Vikalinka

Ingredients

For the salmon

  • ¼ cup soy sauce or Tamari for gluten-free version
  • 1 tbsp lemongrass paste
  • 2 cloves garlic
  • 1 tbsp grated ginger
  • 1 tbsp chilli paste or 1 red chilli minced
  • 4-5 sprigs cilantro chopped
  • 1 lime, juiced
  • 2 tbsp honey
  • 250g/8oz salmon divided
  • 1 tsp sesame seeds

For the slaw

  • 1 cucumber cut in matchsticks
  • 1 carrot cut in matchsticks
  • 3 radishes cut in matchsticks
  • 2-3 spring onions sliced
  • ½ red chilli sliced thinly
  • 2-3 cilantro sprigs leaves only
  • 2 tbsp peanuts crushed

For the dressing

  • 1 tbsp dry roasted peanuts
  • 2 cloves of garlic
  • 1 chilli minced
  • 1 tsp salt
  • 2 tbsp Palm sugar or brown sugar
  • 2 tbsp fish sauce
  • 65ml/1/4cup fresh lime juice
  • 2 tsp Tamarind sauce optional

Instructions

  • Mix soy sauce, lemon grass paste, garlic, ginger, lime juice, chopped cilantro and chilli paste or fresh minced chillies and pour over your salmon.
  • Let it marinade for at least for 30 minutes.
  • Then brush the marinade off your salmon and glaze it with 2 tablespoons of honey, broil in the oven for 7 minutes in the same pan it was marinading until the top is caramelised and blackened and the salmon flakes up easily with a fork.
  • Prepare the dressing by combining peanuts, garlic, minced chilli, salt and palm or brown sugar in a mortar, bash with a pestle until you have a paste and then combine with fish sauce, Tamarind sauce if using and lime juice. Set aside.
  • Peel carrots and cut carrots, cucumbers and radishes in matchsticks using a mandolin or a vegetable grater. Slice spring onions and chilli.
  • Combine all vegetables in a medium sized bowl and gently toss with the dressing.
  • For serving divide the slaw between two plates and sprinkle with crushed peanuts. Top each plate with a piece of salmon. Sprinkle salmon with sesame seeds and more sliced spring onions. Serve immediately.
Nutrition Facts
Asian Salmon with Carrot and Cucumber Slaw
Amount Per Serving
Calories 501
Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 3g19%
Cholesterol 467mg156%
Sodium 4411mg192%
Potassium 1103mg32%
Carbohydrates 60g20%
Fiber 5g21%
Sugar 38g42%
Protein 39g78%
Vitamin A 6525IU131%
Vitamin C 112.1mg136%
Calcium 128mg13%
Iron 3.8mg21%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @vikalinka or tag #vikalinka!

You may also like

Leave a Comment