One Pan Thai Glazed Salmon & Vegetables by Simon Marshall



  • 4 Salmon Fillets
  • 1 Red Bell Pepper
  • 1 Yellow Bell Pepper
  • 1 Green Bell Pepper
  • 1 Onion
  • Handful of Mangetout
  • 2 Carrots
  • 125ml Thai Sweet Chilli Sauce
  • 60ml Soy Sauce
  • 1tbsp of Fresh Grated Ginger
  • 1tbsp Fresh Lime Juice
  • Pinch of Red Pepper Flakes
  • Coriander and Slices of Lime to Garnish


  1. Preheat oven to 170c (fan assisted) and spray baking sheet with cooking spray.
  2. Chop the onion and peppers and thinly slice the carrots.
  3. Place the Salmon on the baking tray skin side down and then surround with the chopped onion, peppers, carrots and Mangetout.
  4. Whist the sweet chilli sauce, ginger, soy, lime juice and red pepper flakes in a bowl.
  5. Reserve 65ml of the sauce and pour the rest over the Salmon and Vegetables. Cover with foil and bake for 15 minutes.
  6. Remove from the oven take off the foil and then bake for another 5-7 minutes until the top starts to blacken.
  7. Remove from oven and brush remaining marinade on top. Garnish with fresh coriander and lime slices.

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