Crispy Korean Glazed Salmon with Summer Slaw and Avocado Crema

Tue, 20 May 2025

Serves 4

 

For the Salmon

• 4 skinless salmon fillets (approx. 150g each)

• 2 eggs

• 100g panko breadcrumbs

• 1 tbsp sesame seeds (optional)

• Spray oil

• Zest of 1 lime

 

Sticky Korean-Inspired Glaze

• 6 tbsp sweet chilli sauce

• 6 tbsp soy sauce

• 2 tbsp honey

• 2 garlic cloves, grated

• 2 tsp rice wine vinegar

• A little water to loosen if needed

 

Summer Slaw (5 Ingredients)

• 1 large mango (julienned or finely sliced)

• ½ small red cabbage (shredded)

• 1 small cucumber (sliced into matchsticks)

• 2 spring onions (sliced thinly)

• Juice of 1 lime

 

Avocado Crema

• 1 ripe avocado

• 4 tbsp Greek yogurt or sour cream

• Juice of ½ lime

• Pinch of salt

• 1 tbsp chopped coriander or mint (optional)

 

Method

1. Preheat & Prep Preheat the oven to 200°C (fan) or prepare your air fryer at 190°C. Line a baking tray with parchment or lightly grease the air fryer basket.

2. Bread the Salmon Pat the salmon dry. Remove the skin, cut each fillet into 6 even sized cubes. Season lightly with salt, pepper, and lime zest. In a shallow dish, combine panko breadcrumbs, sesame seeds. Dip the salmon pieces in egg and then the breadcrumbsPress the salmon into the crumb mixture to coat generously on all sides.

3. Cook the Salmon For the oven: Place salmon fillets on the parchment-lined tray. Generously spritz the salmon bites with spray oil on all sides. Bake for 12–15 minutes or until the salmon is just cooked and the breadcrumbs are golden. Mid-cooking, rotate and turn then and spritz again. For the air fryer: Air fry for 8–10 minutes, depending on thickness. ( respray at half-way cooking time )

4. Make the Glaze While the salmon cooks, combine all the glaze ingredients in a small saucepan. Simmer gently for 7–10 minutes until glossy and thickened slightly.

5. Toss the Slaw Mix all slaw ingredients together in a large bowl. Toss with lime juice and a pinch of salt. Let it sit to slightly soften.

6. Blend the Crema Mash or blend the avocado with Greek yogurt, lime juice, and salt until smooth. Add fresh herbs if using. Chill until ready to serve.

7. Plate and Serve Place a mound of slaw on each plate. Top with a crisp salmon fillet and spoon over the sticky glaze. Serve with a dollop of avocado crema and a wedge of lime.