This delicious 20-minute Asian salmon is quickly pan-fried or broiled and then coated with a flavorful glaze of soy sauce, honey, and garlic.
This Asian salmon is easy and flavorful. Unlike complex recipes where you need to marinate the fish before cooking, I simply broil or pan-fry the salmon, and then coat it in a simple glaze. Salmon is always delicious, even when minimally seasoned (check out this baked salmon recipe, for example). But this Asian version is exceptionally flavorful. I've been making it for my family since 2015!
Ingredients and Variations
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Soy sauce: I use reduced-sodium soy sauce. You can use a gluten-free alternative.
- Honey: Just one tablespoon. It doesn't make the glaze sweet. It merely balances out the other flavors.
- Hot sauce: Much like the honey, it doesn't make the glaze spicy, but it adds an interesting layer of flavor. Sriracha adds subtle sweetness, while classic American hot sauces are more vinegary.
- Salmon fillets: I prefer skin-on fillets. The skin is the best part!
- Scallions: Add color and flavor. Chives are a good substitute. You can sprinkle the finished dish with sesame seeds in addition to scallions or chives. It makes for a pretty presentation.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Pan-fry or broil the salmon fillets until they are cooked through.
In a small saucepan, combine the sauce ingredients. Heat the mixture over medium-low heat, whisking often, until it thickens into a glaze.
Remove the cooked salmon fillets to a serving platter. Brush them with the glaze, sprinkle them with scallions and/or sesame seeds, and serve.
I always use this recipe when I cook salmon. Everyone loves it. I use Sriracha chili sauce instead of the hot sauce and garlic and I switch out the honey for maple syrup. This way, I can use the glaze for my vegan recipes. I do make extra glaze, as it tastes great with Japanese rice. Next time I cook sliced carrots, I'm going to try the glaze on it. My sister wants me to glaze my baked chicken thighs with it also.
Lynda Dudzinski
Read more comments
I always use this recipe when I cook salmon. Everyone loves it. I use Sriracha chili sauce instead of the hot sauce and garlic and I switch out the honey for maple syrup. This way, I can use the glaze for my vegan recipes. I do make extra glaze, as it tastes great with Japanese rice. Next time I cook sliced carrots, I'm going to try the glaze on it. My sister wants me to glaze my Recipe Tips
The sauce thickens fast, so heat it over medium-low heat and keep an eye on it. If it has thickened too much and is difficult to spread on the salmon fillets, stir in a small amount of water - a teaspoon or two - to thin it out. See the two photos below - one shows the glaze after about two minutes of cooking. The second photo is just a few seconds later. It happens fast!
Recipe FAQs
There's no need to marinate the salmon. That's the beauty of this recipe and why it's so easy and quick. Instead of marinating it, I cook the salmon, make the sauce, and combine the two into a flavorful Adian-style dish.
When done, the salmon changes from glossy and translucent to matte. Its color becomes paler. When you gently press the thickest part of the fillet with a fork, it should flake easily. The best way to ensure the salmon is fully cooked is to use an instant-read thermometer. The internal temperature of the thickest part should reach 145°F.
Yes. I often do. You can also use a sugar-free alternative if you'd like. The last time I made this recipe, I used this Lakanto sugar-free maple syrup with great results.
Both methods are equally good, and I have used both over the many years I've been making this recipe (I started making it in 2015), so it's a matter of personal preference.
When I started making this recipe, I preferred broiling, as shown in the video below in the recipe card. I felt it was the easiest and fastest method.
Recently, I have found that I prefer pan-frying. The main advantage of pan-frying is that it produces crispier skin.
Serving Suggestions
As one might expect, Asian salmon pairs well with Asian-style side dishes, such as any of the following:
- Sauteed bok choy
- Cabbage stir-fry
- Asian Brussels sprouts
- Cauliflower fried rice
- Shirataki sesame noodles
- Cabbage pancakes
- Asian cabbage salad
- Asian cucumber salad, as shown in the photo below
Storing and Using the Leftovers
You can keep the leftovers in an airtight container in the fridge for 3-4 days. I don't like to reheat salmon, as it becomes overcooked and fishy upon reheating, so I serve the leftovers cold on a bed of arugula dressed with sesame oil and soy sauce, as shown in the photo below.
You can also freeze the cooled leftovers in freezer bags for up to three months. Thaw them overnight in the fridge.
Recipe Card
Easy 20-Minute Asian Salmon Recipe
Video
Ingredients
Salmon:
- 1 tablespoon Avocado oil
- 4 salmon fillets - 6 ounces each, pin bones removed
- 4 tablespoons scallions - green part, thinly sliced
- 1 tablespoon toasted sesame seeds
Glaze:
- 2 tablespoons reduced-sodium soy sauce - or a gluten-free alternative
- 1 teaspoon cornstarch
- 1 tablespoon honey - or maple syrup, real or sugar-free
- 1 teaspoon hot sauce
- 1 teaspoon fresh garlic - minced
- 1 teaspoon fresh ginger root - minced
Instructions
Pan-Frying Instructions:
- Optional: Lightly season the salmon fillets with salt and pepper to taste. This is not strictly needed, as we will coat them in a glaze, but it adds a layer of flavor.
- Heat a tablespoon of avocado oil in a 12-inch nonstick skillet over medium heat. Add the salmon fillets, skin side down, and cook them until cooked through. Thin fillets will need about 3 minutes per side, and thick ones will need about 4 minutes per side plus a minute on each edge. They should reach an internal temperature of 145°F.
Broiling Instructions:
- Heat the broiler on high and position a rack 6 inches below the heating element (not directly below). Line a large, rimmed, broiler-safe baking sheet with foil and coat it with oil. Place the salmon pieces, skin side down, on the foil and coat them with oil. If you wish, you can lightly season them with salt and pepper to taste, but this is optional.
- Broil the salmon until opaque and cooked through. Thin fillets will need about 5 minutes, and thicker ones will need about 8 minutes. They should reach an internal temperature of 145°F. Loosely cover them with foil after the first 5 minutes if they darken too much.
Prepare the glaze:
- In a small saucepan, whisk the soy sauce and cornstarch until completely dissolved. Add the honey, hot sauce, minced garlic, and minced ginger, whisking to combine. Heat the mixture over medium-low heat, whisking often, for about 2 minutes, until it thickens into a syrup. Remove immediately from the heat.
To Serve:
- Remove the cooked salmon fillets to a serving platter. Brush them with the glaze, sprinkle them with scallions and/or sesame seeds, and serve.
Notes
- The sauce thickens fast, so heat it over medium-low heat and keep an eye on it. If it has thickened too much and is difficult to spread on the salmon fillets, stir in a small amount of water - a teaspoon or two - to thin it out.
- You can vary your hot sauce. Sriracha adds subtle sweetness, while classic American hot sauces are more vinegary.
- You can keep the leftovers in an airtight container in the fridge for 3-4 days. I don't like to reheat salmon, as it becomes overcooked and fishy upon reheating, so I serve the leftovers cold on a bed of arugula dressed with sesame oil and soy sauce.
- You can also freeze the cooled leftovers in freezer bags for up to three months. Thaw them overnight in the fridge.
Nutrition per Serving
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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Cece Dunham says
This turned out great! Quick, easy, and good flavor.
Vered DeLeeuw says
Wonderful, Cece! I'm glad you enjoyed it.
Mitch says
Very tasty recipe! Tried this for the first time tonight and my wife wanted to drink the sauce it was so good.
I made a couple of slight tweaks; I used Gochujang as my hot sauce and added sliced scallion whites for a bit more of that flavor. I also made some roasted carrots and slathered them with this sauce (halved, coated in olive oil,s&p,onion and garlic powder and baked at 425 for 20 mins). So good!
Vered DeLeeuw says
I'm glad you enjoyed this recipe, Mitch! Thank you for sharing your delicious tweaks.
Lynda Dudzinski says
I always use this recipe when I cook salmon. Everyone loves it. I use Sriracha chili sauce instead of the hot sauce and garlic and I switch out the honey for maple syrup. This way, I can use the glaze for my vegan recipes. I do make extra glaze, as it tastes great with Japanese rice (it's stickier than American rice). Next time I cook sliced carrots, I'm going to try the glaze on it. My sister wants me to glaze my baked chicken thighs with it also.
Vered DeLeeuw says
Hi Lynda,
I'm so glad this recipe has been a success! Thank you for taking the time to write a detailed review and for sharing your tweaks.
Heather A says
This is so easy and delicious! My whole family loved it!
Vered DeLeeuw says
I'm so glad this was a success, Heather! Thanks for taking the time to write a review.