Asian Sweet Glazed Salmon
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Feeds 6 - 8 people 
Prep time 80m
Cook time 12m
Description
Asian sweet glazed salmon is a flavourful and aromatic dish that perfectly balances sweet, tangy and umami-rich flavours. The salmon is marinated in a fragrant mixture of ketjap manis (sweet soy sauce), lime zest, ginger, garlic and sesame oil, infusing it with deep, caramelised notes. After baking, it's finished with a charred lime garnish for a smoky touch and topped with fresh coriander and shiso leaves for a burst of freshness. This dish is a perfect combination of succulent, flaky fish and bold Asian-inspired flavours, making it an elegant yet simple meal.
- 1 whole side salmon, fresh
- 175ml kecap manis (sweet soy sauce)
- 100g coriander (finely chopped stalks for a sauce and leaves for garnish)
- 60g ginger (microplaned)
- 2 garlic cloves (microplaned)
- 1 tsp sesame oil
- 1 tsp fish sauce
- 1/3 red chilli
- Juice of 1.5 limes
- Zest of 2 limes
- 6-8 green shiso leaves
- 1 punnet micro purple shiso
- In a bowl, mix ketjap manis, microplaned lime zest, garlic and ginger. Add sesame oil, lime juice and fish sauce, stirring well to combine.
- Finely chop the coriander stalks and add them to the sauce. Chop 1/3 red chilli and mix it in.
- Trim the salmon by removing the tail and fin. Place the salmon on the baking tray and pour over most of the marinade, reserving some for later.
- Cover and let marinate for 1 hour in the fridge.
- Preheat the oven to 180°C (356°F). Transfer the marinated salmon to a baking tray and bake for 12 minutes. Once cooked, let it rest for a few minutes.
- Grill two lime halves until they develop a charred, smoky look.
- Drizzle the reserved sauce over the baked salmon.
- Garnish the plate with 6-8 green shiso leaves around the salmon.
- Sprinkle coriander leaves on top of the salmon.
- Finish with micro purple shiso for added freshness and colour.
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