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Salmon with Spicy Orange Glaze

Servings 2


  • 400 g Salmon fillet halved (preferably Wild Caught Salmon)
  • 6 large asparagus tough stem removed, and cleaned
  • Salt and pepper to taste
  • 2-3 tbsp oil
  • Juice of 1 Navel orange
  • 1 tbsp honey
  • 2 tsp fish sauce
  • 1 tsp soy sauce
  • 1 tbsp finely chopped chinese parsley/cilantro
  • 1 1/2 tbsp finely chopped red/yellow bell pepper
  • 1 chilli padi seeds removed & sliced finely



  • Using a vegetable peeler, gently remove the woody outer skin of the asparagus.
  • Drizzle it with 1 tbsp of olive oil, season generously with salt and pepper.
  • Grill it on a grilling pan for 2-3 mins, rotate & grill for another 2-3 mins, covered.
  • If you do not have a grilling pan, you can just pan-fry it.


  • Prepare sauce by adding juice of orange into a happycall or heavy bottom saucepan.
  • Stir in honey, fish sauce, and soy sauce.
  • Bring to boil and reduce heat to med-low.
  • Allow to simmer, and reduce to a glaze (thick, sticky) consistency, stirring occasionally making sure it doesn't burn.
  • In the meantime, you can cook your salmon.
  • When sauce has come to a glaze or desired consistency, remove from heat.
  • Season with a little black pepper.
  • Stir in bell pepper, chilli, and parsley.
  • Serve drizzled on salmon.


  • Season salmon with salt and pepper.
  • Heat frying pan on med-high with 1-2 tbsp oil.
  • When pan is hot, place the salmon skin side down and allow to cook without touching it for about 3 mins.
  • Carefully flip the salmon and allow to cook for another 2-3 mins.
  • Remove from heat and place on serving plate.