BBQ salmon cutlets with nam jim slaw recipe

15 mins preparation | 8 mins cooking | Serves 4



  • 2 tablespoons fish sauce
  • 3 teaspoons finely grated palm sugar
  • 1 tablespoon lime juice
  • 1 long red chilli, finely chopped (seeded, optional)
  • ¼ red cabbage, finely sliced
  • 1 carrot, peeled, julienned or grated
  • 4 spring onions, sliced
  • 6 baby radishes, finely sliced
  • ½ bunch mint leaves
  • 4 200g salmon cutlets
  • 3 teaspoons olive oil
  • sea salt, cracked black pepper, to serve


  1. Preheat the barbecue or chargrill pan over a medium-high heat.
  2. Place fish sauce, palm sugar and lime juice in a mixing bowl; stir until the sugar dissolves.
  3. Add chilli, cabbage, carrots, spring onions, radish and mint leaves. Toss well to combine.
  4. Drizzle salmon with oil; season with salt and pepper. Cook 3 to 4 minutes each side for medium, or to your liking.
  5. To serve, place salmon cutlets on plates with a generous portion of nam jim coleslaw.


  • Finely grate the palm sugar to make it easier to dissolve. This also prevents any hard lumps forming in the dressing. Nam jim is a classic Vietnamese dressing that’s hot, sour and tangy. It tastes great over grilled meat or fish or tossed in salad with fresh herbs such as mint, like this coleslaw.

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