Appetizer, Side Dish
Comments 11

Ginger Honey Glazed Salmon Satay

This is a special post, I made this for Satay Challenge from Indonesian food blogger group in facebook. Couldn’t think of something unique, but luckily on that week, one of my favourite supermarket had special offer for salmon. Cheaper than usual. And so I decided to make salmon satay. Kind of fit with the season anyway. Everyone is just grilling and barbeque-ing all the time now.

If you wonder why I served this with bulgur, the answer is simple. I just need to finish my left over bulgur, better than wasted πŸ˜› And I also served this with tomato and mango salsa. Sounds weird, but actually really nice and refreshing.


  • 500g salmon fillet, cut into cubes (2cm x 2cm)
  • 1/2 tsp ground coriander seed
  • 1/2 tsp ground ginger (fresh even better)
  • 2 tbsp honey
  • juice from 1/2 lemon
  • zest from 1 lemon
  • button mushrooms, halves
  • paprika, cut
  • salt & pepper

How to:

  1. Place salmon cubes in a bowl and marinate with lemon juice, lemon, ginger, coriander seed, salt and pepper. Set aside for at least 15 minutes.
  2. Get your skewers ready. Just a tips for you, if you don’t want your skewers to be burned easily, you should soak them in a water at least 10 minutes before you use it.
  3. Put mushroom and then salmon and then paprika. Repeat the process until you have 4 to 5 pieces salmon cubes to the skewers. Set aside.
  4. Preheat your large pan / grill pan and add 1 tbsp oil.
  5. Place the satay into the pan and cook for 1 to 2 minutes on each side.
  6. Before you take them out from the pan, pour honey on the satay evenly.
  7. Serve.

Tomato & mango salsa


  • 100g cherry tomatoes, wedges
  • 1/2 medium mango, fine cut
  • 2 stalks fresh dill
  • mint leaves (I didn’t have that)
  • juice from 1/2 lemon
  • 2 tbsp olive oil
  • salt & pepper

How to:

– Mix everything in a bowl and store it in the fridge until you ready to use it.

note: If you think it’s too dry, you can add more sauce. I suggest yoghurt or creme fraiche sauce to go with it.



    • Sama2 mba Tika, ceritanya ikut ngeramein padahal tujuan intinya klo bisa dapet hadiah juga.. hehe πŸ˜€

    • Thats the best compliment I’ve had so far ^_^
      unfortunately they don’t have master chef here in Sweden 😦

  1. wakeorsleep says

    I know it sounds silly but I’d never have thought of salmon satay, I always default to chicken! Thanks for the inspiration.

    • Hahaha… you can use beef, lamb, chicken, liver, fish, seafood for satay. Pretty much anything, really πŸ™‚

A nice comment will make my day ^^

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