Name: Sticky Sweet Chilli Ginger Salmon
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian
Ingredients: 4 (about 150g each) skinless salmon fillets; 1/3 cup sweet chilli sauce; 2 tbsp soy sauce; 1 tbsp finely grated fresh ginger; 2 garlic cloves, crushed; 1 tbsp lime juice; Steamed rice, to serve; Steamed Asian greens, to serve; Lime wedges, to serve; Fresh coriander leaves, to serve

Jump to Recipe·Print Recipe

Why You’ll Love Sticky Sweet Chilli Ginger Salmon Recipe

This recipe hits several winning points:
– It’s quick to prep and cook, making it ideal for a week‑night dinner.
– The marinade uses bold but accessible flavours—sweet chilli, soy sauce, ginger—that elevate the salmon without fuss.
– The crisp honey‑sesame coleslaw adds texture, freshness and balance to the rich fish.
– The combination feels both comforting (salmon!) and a little exotic (Asian‑style dressing), so it’s versatile whether you’re cooking for yourself, family or guests.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Sweet chilli sauce
Soy sauce
Fresh ginger, finely grated
Skinless salmon fillets
Apple cider vinegar
Honey
Sesame oil
Sea salt
Green cabbage, finely shredded
Purple cabbage, finely shredded
Carrot, julienned
Fresh mint leaves (plus extra to serve)

Directions

Preheat the grill (or broiler) to high. In a large bowl combine the sweet chilli sauce, soy sauce and grated ginger. Add the salmon fillets and gently mix until each piece is evenly coated. Set aside to marinate while you make the coleslaw.
For the coleslaw: whisk together the apple cider vinegar, honey, sesame oil and sea salt in a small bowl. Place the green cabbage, purple cabbage, carrot and mint leaves in a large mixing bowl.
Line a baking tray with aluminium foil and lightly brush or spray with oil. Remove the salmon from the marinade and shake off any excess, reserving the marinade. Place the salmon on the prepared tray. Cook under the grill, without turning, for about 8–10 minutes (or until the edges are just starting to char and the flesh flakes easily when tested with a fork).
Meanwhile, place the reserved marinade in a small saucepan over medium heat. Bring to a simmer, then reduce the heat to low and cook for 3–4 minutes, stirring occasionally, until slightly reduced.
Lightly whisk the coleslaw dressing again then pour over the cabbage/carrot/mint mixture. Toss until well combined. Divide the cooked salmon among the serving plates, drizzle over the reduced marinade, and serve with the coleslaw and extra mint leaves.

Servings and timing

Serves: 4
Prep time: approx. 10 minutes
Cook time: approx. 10 minutes
Total time: approx. 20 minutes

Variations

Swap the salmon for another firm fish fillet (e.g., sea bass or cod) if preferred, adjusting cook time accordingly.
For extra heat, add finely chopped red chilli or a drizzle of chilli oil to the marinade.
Replace the honey in the coleslaw dressing with maple syrup for a slightly different sweetness and flavour.
Add chopped roasted peanuts or toasted sesame seeds to the coleslaw for crunch.
Make a gluten‑free version by using tamari instead of soy sauce.

Storage/Reheating

Store any leftover salmon and coleslaw in separate airtight containers in the fridge for up to 2 days.
To reheat the salmon, gently warm it in a low oven (about 150‑160 °C) for 8‑10 minutes, loosely covered with foil to prevent drying out. Alternatively, use a microwave at a moderate setting for short intervals, checking frequently.
Re‑toss the coleslaw just before serving if it looks a little wilted; adding a squeeze of fresh lemon or lime can refresh it.
Note: The texture of salmon after reheating may be slightly firmer than when freshly cooked, so reheat gently to preserve moisture.

FAQs

Can I use frozen salmon for this recipe?

Yes — you can use frozen salmon fillets if you thaw them completely beforehand. Ensure they’re fully thawed and patted dry to allow the marinade to adhere well and to promote even cooking.

What if I don’t have a grill/broiler?

You can bake the salmon in the oven: preheat to about 200 °C (180 °C fan‑forced) and cook for roughly 12–15 minutes or until the salmon flakes easily and the edges begin to caramelise.

Is the marinade safe to use as a serving sauce?

Yes, but you must simmer the reserved marinade separately (as directed) to cook out any raw salmon juices and to reduce it slightly. Then you can drizzle it over the cooked salmon.

Can I prepare the coleslaw ahead of time?

You can shred the cabbage, carrot and chop the mint ahead of time and store them in the fridge. Dress the salad just before serving to keep the textures crisp.

How can I tell when the salmon is properly cooked?

The salmon should be opaque throughout, and the flesh will flake easily when you use a fork — it should separate into large flakes, not mushy bits. If in doubt, use a thermometer: aim for an internal temperature of around 63 °C (145 °F).

Can I use this marinade for chicken or other meats?

Yes — the flavour profile works well with chicken thighs or breasts. Adjust cooking time accordingly (chicken will take longer to cook through).

What should I serve alongside this dish?

This dish pairs nicely with steamed jasmine rice or coconut rice, or a side of steamed greens such as bok choy or broccolini. You could also serve it with roasted sweet potato or a quinoa salad for a lighter option.

Is it possible to make this dish vegan/vegetarian?

You could mimic the flavours by using firm tofu or tempeh instead of salmon. Marinate and cook similarly, though cooking time will differ (tofu may just need a quick sear and glaze).

How spicy is the sweet chilli sauce?

Sweet chilli sauce tends to be milder and sweet‑forward rather than extremely hot, but heat levels vary between brands. If you prefer less heat, choose a mild version or reduce the amount slightly.

How can I prevent the marinade from burning under the grill?

Ensure you shake off excess marinade from the salmon before placing it under the grill, and line the tray with foil or use a baking paper base. If you notice the salmon browning too fast, move the tray to a lower rack or reduce the grill temperature slightly.

Conclusion

This sticky sweet chilli ginger salmon is a brilliant week‑night solution: it’s quick, flavour‑packed and satisfying. The combination of juicy salmon, punchy marinade and crisp, vibrant coleslaw brings texture and taste in one easy meal. Whether you’re cooking for a busy evening or entertaining guests, this dish is versatile and impressive with minimal fuss. Give it a try and enjoy the bright, bold flavours!

Why You’ll Love Sticky Sweet Chilli Ginger Salmon Recipe

Ingredients

Directions

Servings and timing

Variations

Storage/Reheating

FAQs

Can I use frozen salmon for this recipe?

What if I don’t have a grill/broiler?

Is the marinade safe to use as a serving sauce?

Can I prepare the coleslaw ahead of time?

How can I tell when the salmon is properly cooked?

Can I use this marinade for chicken or other meats?

What should I serve alongside this dish?

Is it possible to make this dish vegan/vegetarian?

How spicy is the sweet chilli sauce?

How can I prevent the marinade from burning under the grill?

Conclusion

Sticky Sweet Chilli Ginger Salmon

Ingredients

Instructions

Notes

Nutrition