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Roasted salmon with a spicy tamarind glaze


  • Preheat oven to 220°C fan forced (240°C normal). 
  • Mix the lemongrass and 2 chopped chillies with the tamarind paste, ginger, sugar and the juice of 2-3 limes. Taste for seasoning. 
  • Then place the salmon in a heavy-bottomed large oven tray in one layer, skin side down. Generously smear with the sauce and cook in the oven for 10-15 mins. 
  • Transfer the fish onto a large platter and garnish with the remaining chilli, spring onions and coriander leaves. 
  • Serve with lime wedges, your favourite Asian vegies and bowls of steamed rice on the side.


  • 1-2 stalks lemongrass, cleaned, flattened & very finely sliced
  • 3 small red chillies, finely chopped
  • 2 heaped tbsp tamarind paste
  • 1 heaped tbsp grated fresh ginger
  • 2 tbsp shaved palm (or soft brown) sugar
  • 3-4 fresh limes
  • olive oil spray
  • 1 side of salmon, skin on, boned
  • 2 spring (green) onions, chopped
  • 1 small handful fresh coriander leaves

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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