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Salmon With Sticky Chilli Sauce


5 min

Preparation time

15 min

Cooking time



A creamy yet zesty, seasonal salad which is equally delicious with any type of meat or tofu.


  • 4 x 200g salmon fillets,skin on.
  • 1 tbsp [Fish Sauce]
  • 4 tbsp [Sweet Chilli Sauce]
  • 2 tsp [Kaffir Lime Leaves]
  • 3 tbsp soy sauce.
  • 1 tsp vegetable oil.
  • 200g [Folded Rice Noodles] or [Sticky Rice]

Steps for cooking

  • 1.Heat the oil in a large frying pan until hot,add the salmon and cook skin side down for 4-5 minutes.
  • 2. When the skin is crispy and the bottom of the fish turns opaque,turn over and cook for a further 3-4 minutes.
  • 3. Wipe out the pan to remove excess oil,return the fish to the pan,skin side up then pour over the sauce ingredients.
  • 4. Cook over a low-medium heat,spooning the sauce over the fish for a further 1- 2 minutes,until the sauce is sticky and the fish cooked through.
  • 5. Serve with rice noodles or sticky rice.




Gluten Free:





Chef’s Tips

Add freshly chopped coriander and shredded spring onions to finish off the dish.

Did you know

Kaffir lime peel and leaves are an essential part of Thai cuisine, bringing a sour citrus flavour to all types of dish.

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