MSC Eco Label

Spicy salmon with a maple-soy glaze

Prep Time40 mins
Cooking Time10 mins
Rose Exall

Recipe By

Rose Exall Rose Exall is a London-based food stylist.

Chum salmon



4 frozen MSC certified salmon fillets 
2 spring onions- to serve
1 tablespoon sesame seeds (white/black or mixed)- to serve

For the marinade:
Juice of 1 lime
4 tablespoons maple syrup
2 tablespoons soy sauce
2 cloves garlic, minced
2 inches ginger, minced
1/2 teaspoon wasabi paste - or - 1/2 teaspoon chilli flakes
1 pinch of ground black pepper
1. Defrost the salmon fillets - put them in their packet in a dish in the refrigerator overnight, or submerge in cold water for one hour in their packet.

2. Whisk together all of the marinade ingredients.

3. Marinate the salmon for 30 minutes.

4. Preheat the grill to a high heat.

5. Line a baking tray with foil/parchment.

6. Arrange each piece of salmon skin side down.

7. Grill for 8-10 minutes until the fish is cooked through.

8. Sprinkle the sliced spring onions and sesame seeds over the cooked salmon to finish.

9. Serve with egg noodles, tenderstem broccoli and fresh lime.
Watch video

Wild spicy maple soy salmon


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