Perfectly pan-seared salmon glazed in a rich, sticky blend of Tamarind Jam and Black Bean Chilli Paste. This dish delivers a bold balance of sweet tang, deep umami, and gentle heat, finished to a glossy, restaurant-style coating. Served over fluffy rice or alongside fresh greens, it’s a quick, flavour-packed meal that brings vibrant Filipino-inspired taste to your everyday cooking.
Tamarind & Black Bean Sticky Salmon
Tamarind & Black Bean Sticky Salmon
Sticky, tangy, and packed with umami—this tamarind and black bean glazed salmon is a quick, bold-flavoured dish perfect with rice or greens.
- Author
- RoniB's Kitchen
- Prep Time
- 10 minutes
- Cook Time
- 15 minutes
- Servings
- 2 servings
- Cuisine
- Filipino
Ingredients
- 2 salmon fillets
- 1 tbsp Black Bean Chilli Paste
- 2 tbsp Tamarind Jam
- 1 tbsp soy sauce
- 1 tsp grated ginger
- 1 garlic clove, minced
- 1 tsp sesame oil (optional)
- 1 tbsp neutral oil (for cooking)
Directions
- Make the glaze - Mix Tamarind Jam, Black Bean Chilli Paste, soy sauce, ginger, garlic, and sesame oil until smooth.
- Prep the salmon - Pat dry and lightly season.
- Cook the salmon - Heat oil over medium heat. Cook salmon 3–4 minutes on each side.
- Glaze & finish - Add sauce to the pan. Spoon over salmon as it thickens into a glossy, sticky coating (2–3 minutes).
- Serve over rice or with a crisp green salad. Finish with spring onions, sesame seeds, and lime.