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Caramel Tamarind Salmon

caramel tamarind salmon



1 T peanut or sesame oil

½ medium onion, finely chopped

2 garlic cloves, thinly sliced

2 cm piece fresh ginger, cut into matchsticks

1/3 C brown sugar

1/3 C water

2 t tamarind puree

1 t fish sauce

500g boneless salmon pieces

1 spring onion, finely sliced

Steamed rice, to serve



  1. Heat the oil in a wok or frypan over medium heat. Cook the onion, garlic and ginger for 2 minutes or until aromatic. Add the sugar and water. Cook, stirring, for 1 minute or until the sugar dissolves. Increase heat to high. Cook until the mixture thickens and caramelises. Stir in the tamarind and fish sauce.
  2. Add the salmon. Cook, stirring gently, for 5-7 minutes or until the salmon is cooked through. Serve on steamed rice, garnished with spring onion.


Serves 4.

Recipe adapted from


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