Sweet Chili Panko Salmon


Fresh, easy, tasty.  Perfect for lunch or a light dinner.

We’ve been eating pretty rich foods lately (as you can see), and have been craving the veg! (Yes, this actually can happen). However, I REFUSE to sacrifice flavour for health. The two don’t have to be mutually exclusive..
Also, I love my salmon quite rare, don’t let that scare you off. You can simply cook it longer if you prefer your meat well done.


  • 2 Salmon Fillets (skin on or off)
  • 3 tbsp Panko breading
  • 2 tbsp & 1 tsp Hot sauce, separated
  • 3 tbsp Sweet Chili Sauce (roughly, feel free to use more or less)
  • 1 tbsp Sesame Oil
  • 1 bag Mixed Greens
  • 1 medium sized Shredded Carrot (roughly 3/4 cup)
  • 1/2 cup Spring onion, chopped
  • Cilantro, chopped


Coat the salmon in the hot sauce.  Place the panko breading onto a plate and roll the salmon in it, covering it entirely.

Heat olive oil over medium-high heat.  Place the salmon skin side down onto pan. Allow to cook for about 5 minutes.

In the mean time mix together remaining panko breading and 1 tsp hot sauce until it forms a clumpy, crumbly mixture.  Toss lettuce with spring onion, shredded carrot and cilantro and plate.

Flip salmon and allow to cook for about another three minutes for a rare finish (cook longer for a more well done piece of fish).  Place salmon on top of salad.  Drizzle sweet chili sauce over top, then crumble hot sauce/panko mixture of that.  Voila! Finished.  Impressive, tasty, healthy, and simple.

Wine Pairing: A brut rose would be delightful with this meal.  Not only would the delicate flavours pair perfectly with those of the salmon, the visual appeal would be incredible.  I really should have gone to the shop for a bottle before taking these photos


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