Chilli Sesame Glazed Salmon

One of the great things about healthy eating is it doesn’t have to take forever. I’m not always super organised, and I’m often busy, so I like to have a few go-to meal ideas that I can quickly put together when I don’t have time (or can’t be bothered!!) spending a long time in the kitchen but I still want to have something healthy and tasty.

One thing I often buy in my groceries for convenience factor is frozen fish. It’s something I try to eat at least once or twice a week because of its omega 3 content. Of course, salmon is one of the best sources of omega 3 fatty acids and I was stoked to hear that Sealord have brought out both frozen Atlantic salmon fillets and pieces. The salmon is caught in Tasmania and fillets are individually frozen and vacuum packed so there is no compromise on quality. You can cook it from frozen (it takes about 8-10 minutes each side) or just simply put them in the fridge the evening before to defrost – like you would other frozen meats – and they’re ready to go the next day. They’re already pin boned too – bonus! You can find them at your local supermarket in the frozen section.

Salmon can be quite rich, but Atlantic salmon has a milder flavour and is paler in colour and I find it delicious. Salmon goes well with Asian flavours and this chilli sesame glazed salmon is a quick, healthy and delicious meal that’s going to be on high rotation in our house.

The whole meal can be made in around 30 minutes – perfect for busy weeknights. I’ve served the salmon with stir fried vegetables and soba noodles, but you could easily switch the noodles out for brown rice if you prefer. You can also mix up the vegetables too with whatever you have in the fridge.

Chilli Sesame Glazed Salmon

Ingredients for 2 servings:

1 packet of Sealord Salmon Fillets, defrosted
2 tablespoons chilli sauce
1 teaspoon honey
1 teaspoon sesame oil
1 clove garlic, crushed
1 teaspoon sesame seeds

½ 270g packet soba noodles

½ head broccoli, chopped into florets
1 red capsicum, cored and finely sliced
1 spring onion, finely sliced
8 button mushrooms
1 zucchini, either spiralised or cut into thin matchstick slices.
1 bunch of baby pak choi, shredded
2 teaspoons reduced salt soy sauce
2 tablespoons cashew nuts

To serve (optional) – garlic chives and lemon



To make sure everything is ready at the same time,  prep all your vegetables before you start.

Mix together the chilli sauce, honey, sesame oil and garlic in a ramekin or small bowl and set aside.


Place a pot of water on an element over a high heat.  Once it is boiling, turn to medium and add the broccoli. Cook for approximately 5 minutes, then drain and set aside with the other vegetables.


Add the vegetables to a hot wok with 2 tablespoons of water. Drizzle the soy sauce over the vegetables. Stir fry for around 8-10 minutes.


While the vegetables are cooking, heat a teaspoon of oil in a non stick pan over a medium heat.  Once hot, add the salmon fillet, skin side down.  Drizzle half the chilli sauce mixture over the salmon. After 4 minutes, flip and cook for another four minutes.  Flip again and drizzle with the remaining chili sauce mixture  and heat for another couple of minutes. Top with sesame seeds.

Cook the noodles according to instructions on the packet, they only take around 4 minutes!

To serve:  Plate up the noodles and top with the stir fried vegetables.  Sprinkle with the cashew nuts. Add the salmon and serve with some chopped chives and a squeeze of lemon juice.

For more delicious recipes with salmon, check out these ideas.

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This post was made possible thanks to Sealord.