Skip to main content

Seared salmon with sweet ginger glaze

Skip to IngredientsSkip to Method

Glazed with a sweet ginger mixture, this Seared salmon recipe is a tasty way to get some extra seafood in your week.

  • Serves4
  • Cook time10 minutes
  • Prep time10 minutes
Seared salmon with sweet ginger glaze


  • ⅔ cup (150g) caster sugar
  • ⅓ cup (80ml) white vinegar
  • 2 long red chillies, sliced
  • 5cm-piece ginger, peeled, cut into thin matchsticks
  • 4 x 200g skin-on salmon fillets
  • 1 tbsp peanut oil
  • 350g pkt Coles Kitchen Asian Style Salad Kit
  • ¼ cup coriander sprigs
  • Steamed jasmine rice, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Place the sugar, vinegar and ¼ cup (60ml) water in a small saucepan over low heat. Stir until sugar dissolves. Increase heat to medium-high and bring to a simmer. Add the chilli and ginger. Simmer, uncovered, for 6-7 mins or until glaze thickens slightly.
  2. Step 2

    Meanwhile, brush the salmon with oil. Heat a barbecue plate or chargrill on medium-high. Cook the salmon for 3 mins each side or until cooked to your liking.
  3. Step 3

    Prepare the salad kit following packet directions.
  4. Step 4

    Divide the salad and salmon among serving plates. Drizzle the salmon with the glaze. Sprinkle with coriander. Serve with steamed rice.