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Grilled Salmon with Spring Onions & Sesame


2 garlic cloves, thinly sliced

4 T fresh lime juice

4 t soy sauce

2 T honey

1 t chilli paste

2 T sesame oil

1 t sesame seeds, plus more for serving

4 x 170g skin-on boneless salmon portions (or steaks)


1 bunch spring onions

2 t canola oil

1 red chilli, thinly sliced



  1. Whisk garlic, lime juice, soy sauce, honey, chilli paste, sesame oil and sesame seeds together in a small bowl. Set around ½ aside.  Season the salmon with salt and place in a resealable plastic bag with the marinade.  Seal bag, pressing out air, and let the salmon sit for 30 minutes.
  2. Preheat the grill. Toss spring onions with oil on a rimmed baking tray and grill until lightly charred (about 3 minutes).  Remove salmon from the marinade and set on top of spring onions.  Spoon some reserved marinade over and grill until the salmon is charred around edges (about 6 minutes) watching closely to keep it from burning. Spoon more marinade over and top with chilli.  Grill until the salmon is charred and medium-rare at thickest part, about 2 minutes.   To serve, sprinkle with extra sesame seeds and serve with rice and bok choy or broccoli.


Serves 4 – Recipe adapted from