Sambal Salmon: Big Flavour, Laid-Back Style

When it comes to entertaining—especially around the winter holidays—it’s easy to default to a formal, sit-down dinner. And yes, this sambal-glazed salmon could absolutely be the star of that kind of meal. Served with a crisp salad and something starchy—roasted potatoes, a herby grain, even rice—it makes for a beautiful, flavour-forward main that feels celebratory without trying too hard.

But we think there’s something especially appealing about a more relaxed approach: setting out a thoughtful spread and letting people build their own plates. Not everything needs to arrive hot from the oven at the same time, and not everyone needs to be seated—honestly, it makes hosting easier.

The salmon is rich and savoury from Amma’s Malaysian Sambal, mellowed with mayo and a hint of sweetness, and it holds up well at room temperature—which makes it ideal for a buffet. Try it alongside thick slices of sourdough, a bowl of labneh or a deli-style cream cheese, pickled red onions, fresh herbs like cilantro or parsley, lemon wedges, and something crisp and cool like cucumbers or fennel. It’s the kind of setup that invites guests to eat the way they like, and makes hosting feel generous without being fussy.

Sambal-Glazed Salmon

Serves 8

This recipe makes enough glaze for up to 4 lbs of salmon, but it scales easily depending on the size of your gathering.

Ingredients:
4 lbs skin-on salmon fillet, whole or in pieces
½ cup full-fat mayonnaise (we like Hellmann’s)
2 tbsp Amma’s Malaysian Sambal
1 tbsp mango chutney or apricot jam
½ tsp Yamasa soy sauce
Diamond Kosher Crystal Salt and freshly ground Tellicherry or Kampot pepper

Method:

1. Let the salmon sit at room temperature for 30 minutes before cooking to ensure even doneness.

2. In a bowl, whisk together mayonnaise, sambal, mango chutney, and soy sauce.

3. Line a baking sheet with foil. Place the salmon on the sheet and season with salt and pepper.

4. Spread the sambal glaze evenly over the top and sides of the fish.

5. Position a rack 5-inches from the element and heat the broiler to high.

6. Broil for 8–9 minutes, until the glaze is browned and bubbling and the salmon begins to flake when pressed in the centre. (Remember that large pieces of fish will continue cooking further even once removed from the oven).

7. If your salmon is thick and needs more time, transfer the baking sheet to a lower rack and cook for another minute or 2.

8. Use a spatula to carefully separate the cooked salmon from the skin and transfer to a serving platter.

Pro tip: This glaze works beautifully on smaller portions of salmon too—adjust the quantities and broiling time accordingly.