Cooking at Home
Sticky Soy & Pepita Crusted Ora King Salmon


  • 100g raw pepitas
  • 2 tsp canola oil
  • 2 x 160gm pieces of Ora king Salmon
  • 50ml Naturally Brewed Less Salt Soy Sauce
  • 100ml Teriyaki Marinade & Stir Fry Sauce

Laksa Sauce

  • 2 tbsp laksa paste
  • 1 cup of coconut cream
  • 1 tsp fish sauce
  • 1 tbsp water
  • 1tbsp canola oil

Asian Summer

  • 50g Shizo
  • 100g Purslane
  • 1 Pickled onion (sliced)
  • 1 Apple (sliced)
  • 1 Water melon radish (sliced)
  • 4 Raw zucchini flowers
  • 1 Baby cucumber (sliced)
  • 50ml Yuzu juice
2 - 4
Cook time
Prep time

Sticky Soy & Pepita Crusted Ora King Salmon

A laksa-coconut sauce complements the flavours of this Asian-inspired seafood salad. This delicious dish makes a fabulous summer dinner.


  1. For Pepitas: Pre-heat oven to 180°C and line a tray with baking paper. In a small bowl, combine soy sauce, raw pepitas and mix. Spread out on a tray and bake for 4-6 mins until lightly cooked.
  2. Take out and leave to one side to cool and lightly crush them.
  3. Glaze the salmon with the teriyaki sauce and top the non-skin side with the cooked pepitas until covered. In a non-stick ovenproof pan place on medium heat skin side down and cook for a further 8-10 minutes.
  4. For laksa sauce: In a small pot place a splash of canola oil and laksa paste heat for 20 sec, then add water, coconut cream and fish sauce. Stir and simmer for a few minutes until combined.
  5. To plate: Carefully take the salmon out of the pan and place on the plate with a serving of the laksa sauce.
  6. For the salad: Mix the salad ingredients in a bowl with Yuzu citrus juice and lightly toss and serve alongside the salmon.
Print this recipe

See how to make this dish