GF, DF

Sweet & spicy glazed salmon pieces are paired with a fresh and zingy mango cucumber salsa and served over noodles or rice. This is a light and easy summer dinner, full of vibrant flavours and colours that everyone will love.

In this recipe, the salmon is cut into chunks and then marinaded in a honey chili sauce. Gochujang is the secret ingredient in the sauce which gives the salmon a beautiful heat and umami flavour. Gochujang is a fermented soybean chili paste that is popular in Korean cooking. It is found in most supermarkets these days and Asian grocery stores (image below).

I love serving the salmon and salsa over vermicelli noodles - they are thin rice noodles which keep this dish fresh and light. However feel free to add any form of carbohydrate you wish! Brown rice, jasmine rice, coconut rice or egg noodles would all be delicious!

What's in this recipe?

Chili honey glazed salmon

Salmon
Skinless salmon is preferred here to save time removing the skin. Fresh salmon is best however I do sometimes thaw frozen fillets when I can’t source fresh. You could substitute with prawns.
Gochujang
The secret umami ingredient in this marinade. This is a fermented soybean chili paste that is popular in Korean cooking. Can be found at mainstream supermarkets or Asian grocery stores.
Honey
Honey gives this salmon the sweet sticky glaze that makes it so moreish and delicious! It also allows this recipe to be refined sugar free.
Soy sauce
To balance out all the sweetness of the honey we use salty soy sauce. Can’t really be substituted with anything else. Be sure your soy sauce is gluten free if serving to people with gluten intolerances.
Mirin
Another secret ingredient that makes this marinade special. Mirin adds sweetness and acidity. Can be left out if not onhand however I would highly recommend using it!
Garlic & ginger
Fragrant powerhouses that add so much delicious flavour! Please use fresh garlic and ginger as jarred products are sickly sweet and overpowering.
Freshly cracked black pepper
Adds a little textural fun and extra heat. Can be left out if desired.

Mango & capsicum salsa

Mango
Use sweet mangoes when they’re in season and you’ll have a beautiful fresh seasonal salsa. You could substitute with fresh peaches or nectarines for another delicious fresh twist.
Capsicum & cucumber
We use capsicum to reinforce the chili flavour without the recipe being too hot. Cucumber also adds a beautiful freshness and balances out the richness of the salmon.
Spring onion & coriander
Spring onion adds a fresh bite to the salsa - could be substituted with finely diced red onion. Coriander provides a beautiful herby fragrance and really lifts the dish. Could be substituted with parsley or basil however I do recommend using coriander for an authentic Asian flavour.
Lime juice
Provides acidity and brings out the sweetness of the mango. Can be replaced with lemon juice.
Chili flakes
If you love heat, chili flakes just take this dish to a whole new level. It doesn’t make this dish ultra hot but it certainly gives the dish a good hum that chili lovers like me love! Leave out if you’re sensitive to heat.
Salt & pepper
Season to taste with salt and pepper to bring out the beautiful fresh flavours. I personally like to be generous with pepper in this recipe.

Step-by-step photos

Gochujang paste

Marinading salmon

Preparing salsa ingredients

Frying salmon pieces