This delicious Asian salmon requires no marinating. Simply broil, brush with an asian-inspired glaze and serve. The flavors are spectacular!
It all started when I wanted to use up not just the salmon I had in the fridge (duh), but also scallions. “Ha! Asian salmon!” I thought, but all the recipes I found said to marinate the salmon for at least 2 hours, then bake in the marinade, basting occasionally. Since it was already 6pm, I hardly had time to marinate, so decided to just brush the salmon with olive oil, broil it (a matter of 6 minutes), thickening the marinade into a glaze in the meantime, then brush it with the glaze. It turned out amazing, and even though my personal favorite is still my blackened salmon, I think this comes in at a close second, and really, it depends on your mood and on what flavor experiecne you’re lookig for on a particular night.
A comment on thickening the glaze: I use konjac flour, a powerful fiber-based thickener. It’s zero-carb and flavor-neutral, but you can definitely use cornstarch instead – a teaspoon of cornstarch should be comparable to 1/8 teaspoon of konjac flour, though nutrition info will change slightly.
- 2 tablespoons soy sauce
- ⅛ teaspoon konjac flour (or 1 teaspoon cornstarch)
- 1 tablespoon honey
- 1 teaspoon hot sauce
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- Olive oil spray
- 4 (6 oz) wild salmon fillets
- 1 tablespoon olive oil
- ¼ cup thinly sliced scallions (green part only)
- In a small saucepan, whisk together the soy sauce and konjac flour. Add the honey, hot sauce, minced garlic and minced ginger, whisking to combine.
- Heat the glaze over medium heat, whisking often, 2-3 minutes, until it thickens into syrup. Remove from heat.
- Heat broiler on high and position a rack 3-4 inches below flame (top rack). Line a large baking sheet with foil and spray it with olive oil spray.
- Place the salmon pieces on the foil and brush them with olive oil. Broil 5-6 minutes, or until opaque.
- Remove the salmon fillets onto a serving platter. Brush with the glaze, sprinkle with scallions and serve.