Sesame salmon with pak choy & shiitake mushrooms

Sesame salmon with pak choy & shiitake mushrooms

(4) Rate it

  • 0:20 Prep
  • 0:10 Cook
  • 4 Servings
  • Capable cooks

Fire up the barbecue, then head outdoors to cook this Asian salmon dish that makes weeknights special.

Featured in
Main recipes, Spring recipes


  • 4 (about 250g each) salmon fillets, skin on
  • 3 teaspoons sesame oil
  • 2 tablespoons honey
  • 1 tablespoon Hot Szechuan Seasoning
  • Olive oil, to grease
  • 1 tablespoon soy sauce
  • 100g shiitake mushrooms, halved
  • 2 bunches pak choy, quartered
  • 2 tablespoons oyster sauce
  • 1 garlic clove, crushed
  • 2 teaspoons sesame oil, extra


  • Step 1
    Place salmon, skin-side down, in a baking pan. Drizzle over the sesame oil and honey. Sprinkle with the seasoning. Cover and place in the fridge overnight to marinate.
  • Step 2
    Preheat a barbecue flat plate on medium-high. Brush the flat plate with oil. Place the salmon, skin-side down, on the flat plate. Drizzle over the soy sauce. Cook for 1-2 minutes each side or until cooked through. Transfer to a plate and cover with foil to keep warm.
  • Step 3
    Brush the flat plate with oil. Cook the mushroom, stirring, for 1-2 minutes. Add the pak choy and cook, turning, for 1-2 minutes or until just tender and wilted. Transfer to a bowl. Combine the oyster sauce, garlic and extra sesame oil in a small bowl. Drizzle over the vegetables and toss to coat. Serve with the salmon.

  • High protein
  • Low carb
  • Low kilojoule
  • Lower gi


  • 1715 kj


  • 14g

    Fat Total

  • 3g

    Saturated Fat

  • 1.5g


  • 53g


  • 19g

    Carbs (total)

All nutrition values are per serve


Serving idea: If you’d like to add noodles, toss the Asian greens and mushrooms with cooked hokkien or soba noodles.

  • Author: Kerrie Ray
  • Image credit: Steve Brown
  • Publication: Australian Good Taste



Please enter your comment!
Please enter your name here