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Grilled salmon with a honey glaze

Sweet & Sour Salmon

dairy-free | nut-free | egg-free
Servings 2


  • 1 x 260g Tassal Tassie Fresh Salmon Fillets skin off
  • ¼ cup brown sugar
  • ¼ cup mirin
  • ¼ cup salt reduced soy sauce
  • 1 cup red cabbage washed and shredded
  • 1 cup spinach washed
  • 1 small carrot grated
  • ½ cucumber sliced
  • 2 spring onions sliced


  • Heat oil in a non-stick fry-pan and cook the salmon fillets for approximately 5 mins
  • Whilst the salmon is cooking, combine the brown sugar, mirin and soy sauce in a small bowl and then add to the pan.
  • Turn the salmon fillet and cook for a further 5 mins, or to your liking.
  • Mix salad ingredients together and serve with the salmon.