Asian-Glazed Salmon with Carrot and Cucumber Slaw

This salmon is marinated in an aromatic blend of soy sauce, lemongrass, ginger, garlic and lime with a hint of chilli, then quickly oven-baked. Piled over a bright carrot and cucumber slaw with a peanut dressing, it makes an easy, flavourful lunch or dinner.

Recently we’ve been eating more fish and noticing how much better a dish can be when you choose good-quality salmon and vary the ways you prepare it. This recipe—Asian marinade and a crunchy carrot and cucumber slaw with a tangy peanut dressing—hits all those marks: simple, fresh and full of layered flavours.

Asian salmon marinade

Calling this “Asian” is broad, but the flavour profile here leans Thai thanks to lime juice, lemongrass and chilli. The marinade combines soy sauce (or tamari for gluten-free), lemongrass paste, grated ginger, garlic, lime juice, honey (or brown sugar), chopped cilantro and a touch of chilli for heat. I like to marinate the salmon for about 30 minutes to let the flavours develop before baking or grilling.

This mixture might look like many ingredients, but together they create a complex, balanced glaze—salty, sour, sweet and spicy. It’s easy to prepare: mix the components, pour over the fish and refrigerate for half an hour. The marinade works well for both oven-baked and grilled salmon.

Cucumber and carrot slaw

The slaw is inspired by traditional Thai green papaya salads but uses more familiar, easy-to-find ingredients: carrots and cucumber (and optional radishes). What transforms these plain vegetables is the peanut dressing—garlic, chilli, fish sauce, lime juice and a touch of tamarind or palm/brown sugar to balance the acidity. The dressing gives the slaw a restaurant-quality punch while still being straightforward to make at home.

For neat matchstick vegetables, a mandoline is handy, but a standard vegetable peeler or coarse grater works well too. Finish the slaw with crushed peanuts and torn cilantro for texture and freshness.

Serving suggestions

This salmon pairs beautifully with plain white rice or for extra fragrance try coconut rice. The carrot and cucumber slaw makes a refreshing accompaniment; serve the salmon on top of the slaw for contrast in temperature and texture. Garnish with sliced spring onions, sesame seeds and a squeeze of lime.

Storage and leftovers

Leftovers make a great lunch. Store in an airtight container in the refrigerator for 3–4 days. To reheat without drying the fish, cover with foil and warm in the oven at a low temperature (about 135°C / 275°F) for 10–15 minutes or until heated through. Add a splash of water under the foil to keep the salmon moist.

Favourite salmon recipes

• Baked Salmon in Rose Cream Sauce
• Salmon en Croute (Salmon in Pastry)
• Chilli Garlic Salmon with Sweet Potatoes and Broccoli
• Tuscan Salmon with Parmesan Cream Sauce
• Baked Herb and Garlic Salmon with Panko Breadcrumbs