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Tamari Ponzu Salmon with Sweet Chili Broccoli and Potato Crisps

Tamari Ponzu Salmon with Sweet Chili Broccoli and Potato Crisps

Recipe by Nathan Lippy



  • 4, 6-8 oz skinless Salmon Filets
  • 2 Large Russet Potatoes, cut into ¼ inch chips
  • 12 oz Broccoli florets
  • ½ tablespoon Ground Ginger
  • ½ tablespoon Garlic Powder
  • ¼ cup Tamari
  • 3 tablespoons Ponzu
  • 3 tablespoons Honey
  • 1 tablespoon Sesame Oil
  • ¼ cup sweet Thai Chili Sauce
  • ¼ cup thinly sliced Green Onion
  • 1 tablespoon toasted Sesame Seeds
  • Salt and pepper
  • Olive oil



  1. Pre-heat your griddle to medium-high heat.
  2. Season the sliced potatoes with salt and pepper and a touch of garlic powder.
  3. Add a drizzle of olive oil to the griddle and then the sliced potatoes. Cook for 2-3 minutes then flip.
  4. Season the salmon on both sides with a light drizzle of olive oil, ground ginger, garlic powder and a bit of salt and pepper. Then add the hot griddle. Cook for 3-4 minutes per side or to desired doneness.
  5. Add a bit of oil and the broccoli with a pinch of salt and pepper. If desired, add a splash of water and a dome to steam the broccoli for 4-5 minutes.
  6. In a small mixing bowl, add the tamari, ponzu, honey and sesame oil. Mix evenly and pour ½ of the liquid over the fish for the last minute of cooking. Repeat if more glaze is desired.
  7. Add the sweet Thai chili sauce to the broccoli and toss to incorporate.
  8. To serve, lay out the potatoes in a fan pattern then add the broccoli. Place the salmon over the top and garnish with the sliced green onion and sesame seeds.
  9. For an additional sauce, mix a bit of the sweet Thai chili sauce into the remaining tamari mix and drizzle over the top of the fish.

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