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Home » Seafood Recipes » Asian Salmon

Asian Salmon

A photo of Vered DeLeeuw.
by Vered DeLeeuwUpdated Sep 27, 2024
6 Comments
4.98 from 42 votes

Jump to Recipe Review Recipe

This delicious Asian salmon is quickly broiled and coated with a flavorful soy sauce, honey, and garlic glaze. This ultra-quick recipe is ready in 20 minutes, making it ideal for a weeknight dinner.

Asian salmon is served on a white plate with chopsticks.

This Asian salmon is easy and flavorful. Unlike complex recipes where you need to marinate the fish before cooking, in this recipe, I simply brush the salmon with oil, broil it, and then coat it in a simple glaze. Salmon is always delicious, even when minimally seasoned. But this Asian version is exceptionally flavorful. I make it for my family almost weekly.

Ingredients

The ingredients needed for making Asian salmon.

You'll only need a few simple ingredients to make this recipe. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

  • Soy sauce: I use reduced-sodium soy sauce in most of my recipes.
  • Cornstarch: Just 1 teaspoon to help thicken the sauce.
  • 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.
  • Fresh garlic and ginger: Mince them yourself, or use the stuff that comes in a jar.
  • Salmon fillets: I prefer skin-on fillets. The skin is the best part of the fish!
  • Avocado oil: I use this neutral-tasting oil to coat the salmon fillets before cooking them.
  • Scallions: Add color and flavor.

Variations

  • If needed, use a gluten-free alternative instead of soy sauce.
  • Sometimes, I use maple syrup instead of honey.
  • You can vary your hot sauce; sriracha adds subtle sweetness, while classic American hot sauces are more vinegary.
  • Use refined sesame oil instead of avocado oil.
  • Chives make an excellent alternative to scallions.
  • You can sprinkle the finished dish with sesame seeds in addition to scallions or chives. It makes for a pretty presentation.

Instructions

Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:

Heat your broiler on high. Line a large, rimmed, broiler-safe baking sheet with foil and spray it with oil. Place the salmon pieces on the foil and spray them with oil.

Two salmon fillets on a foil-lined baking sheet.

In a small saucepan, whisk the soy sauce and cornstarch. Add the honey, hot sauce, minced garlic, and minced ginger, whisking to combine. Heat the mixture over medium-low heat, whisking often, until it thickens into a glaze, 2- 3 minutes. Remove from heat.

Cooking the glaze in a small saucepan.

Broil the salmon until opaque and cooked through, for about 5 minutes.

The salmon fillets are fully cooked.

Remove the cooked salmon fillets to a serving platter. Brush them with the glaze, sprinkle them with scallions, and serve.

Garnishing the salmon with chopped scallions.

Expert Tip

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. 

Recipe FAQs

What is the best way to cook salmon?

There's no best way. Salmon can be cooked in many ways. You can make baked salmon, broiled salmon, grilled salmon, poached salmon, or pan-fried salmon. All of these are delicious.

I broil the salmon in this recipe because it's the quickest method.

Should I marinate the salmon before cooking?

No! That's the beauty of this recipe and why it's so easy and quick. Instead of marinating it, I cook it, make the sauce, and combine the two into a flavorful dish.

How do you know when the salmon is done?

When done, 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 using an instant-read thermometer. The internal temperature of the thickest part should reach 145°F.

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

Storing Leftovers

You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them gently, covered, in the microwave at 50% power.

You can also freeze the leftovers in freezer bags for up to three months. Thaw them overnight in the refrigerator.

Asian salmon is served on a white plate with chopsticks.

More Salmon Recipes

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    Blackened Salmon
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    Paprika Salmon
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    Teriyaki Salmon

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Recipe Card

Asian salmon is served on a white plate with chopsticks.
4.98 from 42 votes
Save this RecipeSaved! Rate this Recipe Print Recipe

Asian Salmon Recipe

This delicious Asian salmon is quickly broiled and coated with a flavorful soy sauce, honey, and garlic glaze.
Prep Time15 minutes mins
Cook Time5 minutes mins
Total Time20 minutes mins
Course: Main Course
Cuisine: Asian
Servings: 4 servings
Calories: 340kcal
Author: Vered DeLeeuw
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Ingredients

Glaze:

  • 2 tablespoons soy sauce - or a gluten-free alternative
  • 1 teaspoon cornstarch
  • 1 tablespoon honey
  • 1 teaspoon hot sauce
  • 1 teaspoon fresh garlic - minced
  • 1 teaspoon fresh ginger root - minced

Salmon:

  • Avocado oil spray
  • 4 salmon fillets - 6 ounces each, pin bones removed
  • 4 tablespoons scallions - green part only, thinly sliced

Instructions

  • Heat your broiler on high and position a rack 3-4 inches below the heating element (top rack). Line a large, rimmed, broiler-safe baking sheet with foil and spray it with oil. Place the salmon pieces on the foil and spray them with oil.
    Two salmon fillets on a foil-lined baking sheet.
  • In a small saucepan, whisk the soy sauce and cornstarch. Add the honey, hot sauce, minced garlic, and minced ginger, whisking to combine. Heat the mixture over medium-low heat, whisking often, for 2-3 minutes until it thickens into a syrup. Remove from heat.
    Cooking the glaze in a small saucepan.
  • Broil the salmon until opaque and cooked through, for about 5 minutes.
    The salmon fillets are fully cooked.
  • Remove the cooked salmon fillets to a serving platter. Brush them with the glaze, sprinkle them with scallions, and serve.
    Garnishing the salmon with chopped scallions.

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.
  • In addition to scallions or chives, you can sprinkle the finished dish with sesame seeds.
  • You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them gently, covered, in the microwave at 50% power. You can freeze the leftovers in freezer bags for up to three months. Thaw them overnight in the refrigerator.

Nutrition per Serving

Serving: 1 salmon fillet | Calories: 340 kcal | Carbohydrates: 6 g | Protein: 33 g | Fat: 18 g | Saturated Fat: 3 g | Sodium: 365 mg | Sugar: 4 g

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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.

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Comments

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    Recipe Rating




  1. Mitch says

    June 09, 2024 at 7:36 pm

    4 stars
    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!

    Reply
    • Vered DeLeeuw says

      June 09, 2024 at 7:51 pm

      I'm glad you enjoyed this recipe, Mitch! Thank you for sharing your delicious tweaks.

  2. Lynda Dudzinski says

    April 18, 2024 at 5:04 pm

    5 stars
    I always use rhis recipe when I cook salmon. Everyone loves it. I do 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.

    Reply
    • Vered DeLeeuw says

      April 19, 2024 at 7:15 pm

      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.

  3. Heather A says

    April 01, 2024 at 5:15 pm

    5 stars
    This is so easy and delicious! My whole family loved it!

    Reply
    • Vered DeLeeuw says

      April 01, 2024 at 7:33 pm

      I'm so glad this was a success, Heather! Thanks for taking the time to write a review.

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Healthy Recipes Blog was founded in 2011 by Vered DeLeeuw. It features real food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.

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