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Asian salmon fillets

A light, flavoursome dish garnished with coriander and spring onions. 

Serves 6 

Prep 10 minutes 

Cook 8 minutes 


6 pieces skinless salmon fillet (approx. 125g each) 

For the marinade: 

2 tbsp soy sauce 

2 tsp sesame oil 

pinch chilli flakes 

1 tsp fresh ginger, grated 

2 tsp runny honey 

For the garnish: 

1 tbsp fresh chopped coriander 

4 spring onions, shredded 


1. Place all the marinade ingredients in a non-metallic bowl and stir well.
2. Add the salmon fillets, coat in the marinade and set aside to allow the flavours to infuse.
3. Cook for 3–4 minutes over a medium heat, add any remaining marinade, turn over and cook the other side for 3–4 minutes.
4. Scatter with the coriander and spring onions before serving.

Chefs tips


• Also works well with other fish fillets such as mackerel, river cobbler or fresh tuna.

• Freezing instructions: Suitable for freezing once cooked. Defrost in the fridge and reheat until piping-hot throughout.

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This recipe is courtesy of diabetes UK.

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