Who doesn’t like a good crunchy piece of pan fried salmon? And when you add the aromas from the Middle East amazing things happen to your taste buds.


So for those of us who like a little bit of spice in their dishes combined with the richness of salmon, we’ve got this Asian inspired Pan Fried Salmon recipe with Zacusca Chilli. It’s sweet, spicy, creamy and crunchy.

If you have kiddies that don’t like spice, in the same pan, you can make a separate batch, like I did with Zacusca Eggplant instead.



✅ 2 250g packs of precooked Udon noodles

✅ 1tbsp Zacusca Chilli

✅ 250g stir fry veggies (the ones with the baby corn in them, yum!)

✅ 1tbsp extra virgin olive oil

✅ 1 drizzle of honey + another one for the salmon

✅ 4 salmon fillets skin on

✅ 4 tbsp soy sauce

✅ salt and pepper to taste

✅ 2tbsp sesame seeds


How to cook it

In a hot, add 1tbsp of extra virgin olive oil. When the oil is hot, add the 4 fillets of salmon skin side up. Season the salmon with salt and black pepper and fry off until golden on all sides, about 2 minutes on each side, finishing off on the skin side for extra crunch. Sprinkle with Sesame seeds and a drizzle of honey and then set aside.

In the same pan, heat up the soy sauce with the remaining honey. Add the veggies and heat them up until warm and vibrant.

For 4 serves add 4 packets of cooked Udon noodles. My kids don’t like spice so I’ve only added two of them in this batch, and I’ve made a separate one with Zacusca Eggplant after. Cover the noodles in the yummy honey soy sauce and add one tablespoon of Zacusca Chilli. Mix the Zacusca through and finish it off with a rain of sesame seeds. There you have it, Asian inspired Pan Fried Salmon with Zacusca Chilli.


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