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Soy-Chilli Grilled Salmon

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Brought to you by Ayam

Honest Asian Flavours, Since 1892

  • Serves4
  • Cook time15 minutes
  • Prep time15 minutes, (+20 mins marinating time)
Grilled Salmon

Ingredients

  • ⅓ cup (80ml) Ayam Oyster Sauce
  • ¼ cup (60ml) Ayam Light Soy Sauce
  • 1 tbs brown sugar
  • 2 garlic cloves, crushed
  • 2 tbs chilli sauce
  • 2 tsp Ayam Pure Sesame Oil
  • 4 salmon portions, skin on
  • Steamed white rice, to serve
  • Thinly sliced spring onion, to serve
  • Coriander sprigs, to serve
  • 1 long red chilli, seeded, thinly sliced
  • Sesame seeds, toasted, 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.

Method

  1. Step 1

    Combine oyster sauce, soy sauce, sugar, garlic, chilli sauce and oil in a bowl. Add salmon and turn to coat. Place in fridge for 20 mins to develop flavours.

  2. Step 2

    Remove salmon from marinade, reserving the marinade. Place marinade in a small saucepan and bring to the boil over high heat. Reduce heat to low and simmer, stirring occasionally, for 5 mins or until sauce thickens.

  3. Step 3

    Preheat grill on high. Line a baking tray with foil. Place salmon on lined tray. Cook under grill for 3 mins or until salmon caramelises. Turn and cook for a further 2 mins for medium or until cooked to your liking. Transfer to a plate. Cover and set aside for 5 mins to rest.

  4. Step 4

    Serve salmon over rice and drizzle with sauce. Sprinkle with spring onion, coriander, chilli and sesame seeds to serve.

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    Soy-Chilli Grilled Salmon

    • Serves4
    • Cook time15 minutes
    • Prep time15 minutes, (+20 mins marinating time)
    Ingredients
    • ⅓ cup (80ml) Ayam Oyster Sauce
    • ¼ cup (60ml) Ayam Light Soy Sauce
    • 1 tbs brown sugar
    • 2 garlic cloves, crushed
    • 2 tbs chilli sauce
    • 2 tsp Ayam Pure Sesame Oil
    • 4 salmon portions, skin on
    • Steamed white rice, to serve
    • Thinly sliced spring onion, to serve
    • Coriander sprigs, to serve
    • 1 long red chilli, seeded, thinly sliced
    • Sesame seeds, toasted, to serve
      Description

      Honest Asian Flavours, Since 1892

      Method
      1. Step 1

        Combine oyster sauce, soy sauce, sugar, garlic, chilli sauce and oil in a bowl. Add salmon and turn to coat. Place in fridge for 20 mins to develop flavours.

      2. Step 2

        Remove salmon from marinade, reserving the marinade. Place marinade in a small saucepan and bring to the boil over high heat. Reduce heat to low and simmer, stirring occasionally, for 5 mins or until sauce thickens.

      3. Step 3

        Preheat grill on high. Line a baking tray with foil. Place salmon on lined tray. Cook under grill for 3 mins or until salmon caramelises. Turn and cook for a further 2 mins for medium or until cooked to your liking. Transfer to a plate. Cover and set aside for 5 mins to rest.

      4. Step 4

        Serve salmon over rice and drizzle with sauce. Sprinkle with spring onion, coriander, chilli and sesame seeds to serve.