I cannot begin to emphasise on how important it is in my life to have a frozen bag of sustainably farmed salmon fillets in my freezer. One frozen fillet magically transforms to a most nourishing lunch in a matter of minutes when I need it most. I poach it, en papillote it or simply sear it in a hot frying pan. Regardless, it is the perfect quick fix meal for someone like me, who tends not give lunch too much weight especially on busy days.

Today, I am going to share one of my most favourite ways to cook and eat a thick fillet of salmon. This has been my lunch at least twice last week. The accompanying Asian crunch salad is a flavour bomb of fresh textures and colours. It makes an excellent choice for a work lunch because you can prep it the night ahead and pack it in a box. You can try the same recipe by swapping salmon for tofu or a couple of chunks of sweet potato. I often do. And it is equally delicious! I first developed this recipe for ELLE magazine a few years ago and it is still in heavy rotation in my kitchen.

If you are cooking from the blog, do leave your comments and feedback. Your suggestions help me and others to better our cooking and discover new things that we might have missed. And if you are sharing your creations on social media, don't forget to use #cookrepublic. x


Two Years Ago - No-Churn Condensed Milk Jam Ice Cream
Three Years Ago - Cashew Nut Smoothie With Mango & Blueberries
Four Years Ago – Nutella Butter Cake
Five Years Ago - Malaysian Curry Chicken
Seven Years Ago - Cranberry And Coconut Biscuits



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Sticky Seared Salmon With Asian Crunch Salad - Cook Republic


4.67 from 3 votes
Print Recipe Rate / Comment
Author: Sneh
Course // Light Meal, Lunch, Salad
Cuisine // Asian, Gluten Free, Modern Australian
Prep Time: 20 minutes
Cook Time: 12 minutes
Servings: 2


Salmon (place all ingredients in a shallow bowl. Mix and marinade for 15 minutes)

  • 2 (340 g) salmon portions
  • 1 tablespoon sesame oil
  • 1 tablespoon fish sauce
  • 1 teaspoon ginger paste
  • 1 teaspoon dark soy sauce

dressing (mix in a bowl)

  • 1 tablespoon brown sugar
  • 1 tablespoon olive oil
  • 1 teaspoon fish sauce
  • 1 teaspoon light soy sauce
  • juice of 1 lime
  • ½ teaspoon red chili flakes

salad (place in a bowl and toss)

  • 1 cup cooked and drained vermicelli rice noodles
  • 1 small carrot, julienned
  • 1 cup snow peas, julienned
  • 1 large red capsicum, trimmed and cut into thin strips
  • 1 large cucumber, cut into thin strips
  • handful of basil leaves
  • handful of mint leaves
  • ½ cup toasted pine nuts


  • Heat a frying pan on medium. Spray with cooking oil. Place marinated salmon portions on the frying pan and cook for 6 to 8 minutes on each side until cooked through and just pink. The salmon will be beautifully glazed at this point. You can use tongs, to hold the sides of the portion on the hot pan to ensure even cooking on all sides. Set aside.
  • Mix the dressing with the salad thoroughly.
  • To serve, place salad in a lunchbox or plate and top with the cooked salmon portion.
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