Sticky Glazed Salmon with Stir Fried Greens
Salmon fillets lacquered in a garlicky glaze and served on wilted greens, ready in 20 minutes.
Made with All purpose stir fry sauce. Make a batch of the base first, then this takes minutes. Skip to the method
- Time20 min
- LevelEasy
- Costabout £3.31 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Pat the salmon dry. Heat the oil in a non stick frying pan over a medium high heat.
- 2
Fry the salmon skin side down for 4 minutes until the skin is crisp, then turn and cook for 2 minutes more.
6 min - 3
Pour half of your ready made all purpose stir fry sauce (see the base recipe), 50 ml, into the pan and bubble for 1 minute, spooning it over the fish until it turns sticky.
1 min - 4
Meanwhile, steam the broccoli for 3 minutes, adding the pak choi for the last minute.
3 min - 5
Toss the greens with the remaining 50 ml of the sauce in a hot pan for 30 seconds.
0 min 30 s - 6
Serve the salmon on the greens with rice, sesame seeds and lime.
Tips
- Cook until the salmon flakes easily and is opaque all the way through.
- Do not boil the glaze for long as it will go too salty.
- Swap the salmon for chicken thighs or firm tofu.
Storing and freezing
Keeps 1 day in the fridge in a covered tub. Cool within 1 hour and reheat gently until steaming hot all the way through.
Questions
Can I cook the salmon in the oven?
Yes. Bake at 200C (180C fan) for 10 to 12 minutes, brushing with the sauce for the last 3 minutes.
Can I use frozen salmon?
Yes. Defrost fully in the fridge and pat dry before cooking.
How do I know when salmon is cooked?
It turns opaque and flakes easily with a fork. Cook until it is hot in the middle.
More made with all purpose stir fry sauce
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.