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
RoniB's Kitchen
2 servings
10 minutes
15 minutes
376
Filipino
Sticky, tangy, and packed with umami—this tamarind and black bean glazed salmon is a quick, bold-flavoured dish perfect with rice or greens.
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.