Alaskan salmon and soya

Alaskan salmon and soya

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  • 4
  • Easy
  • Pescatarian
  • 15 minutes
  • 15 minutes


  • 1/3 cup soya sauce
  • 1 T brown sugar
  • 1/4 cup canola oil
  • 1 x 5 cm piece grated ginger
  • 1 thinly sliced red chilli
  • 4 x 100 g Alaskan salmon
  • Sea salt

Cooking Instructions

Reduce the soya sauce and brown sugar in a small saucepan for 5 minutes until slightly thickened and sticky.

In another pan, heat the canola oil, then add the grated ginger and red chilli and fry until crisp and golden. Remove using a slotted spoon and drain on kitchen paper.

Place a non-stick pan over a high heat and rub 4 portions Alaskan salmon in olive oil and sprinkle the skin with sea salt.

Fry skin-side down for 2 minutes, then turn and fry for a further 30 seconds or until cooked to your liking.

Cook's note: Serve with the crisp ginger and chilli, a drizzle of soya sauce, blanched edamame beans and a few sprigs of fresh mint.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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