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Number of pax: 6 pax   Cooking duration: 45 minutes

Good to Know

Salmon is an excellent source of protein and the heart healthy omega-3 fatty acids.


2 teaspoon corn oil
500 g salmon fillet
2 tablespoons MAGGI® Oyster Sauce
1 teaspoon chilli powder
1 clove garlic, crushed
3 tablespoons water
100 g cucumber, sliced
200 g salad
100 g tomato, sliced
2 orange, peeled and cut into small wedges
1 onion, sliced
For the Dressing:  
2 tablespoon olive oil
3 tablespoons lemon juice
1 onion, chopped
1 clove garlic, chopped
1 bird’s eye chilli, chopped
  excess juice from grilled salmon


  1. Firstly, combine the MAGGI® Oyster Sauce, chilli powder, crushed garlic and water in a small bowl. Next, pour it over the salmon fillet and coat it evenly. Let the salmon marinate overnight.
  2. When the fish is well marinated, oil a pan or grill and grill the fish fir 5 minutes on each side. Set aside.
  3. Strain the excess juice from the grilled salmon and leave it aside.
  4. Next, mix together the cucumber, salad, tomato, oranges and onion in a bowl. Set aside to chill.
  5. In another bowl, mix the ingredients for the dressing – olive oil, lemon juice, onion, garlic, bird’s eye chilli and the excess juice from the grilled salmon to add more flavour to the dressing.
  6. Place the grilled salmon over the vegetable mix and drizzle over the dressing and serve immediately.

Nutritional Info

Energy 325 Kcal

Protein 7g

Fat 5g

Carbs 63g

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