This delicious 20-minute Asian salmon is quickly 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 brush the salmon with oil, broil it, 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 make it for my family almost weekly.
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. Sometimes, I use maple syrup instead of honey.
- 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.
In a small saucepan, combine the soy sauce, cornstarch, honey, hot sauce, garlic, and ginger. Heat the mixture over medium-low heat, whisking often, until it thickens into a glaze.
Place the salmon pieces on a foil-lined baking sheet and spray them with avocado oil. Broil the salmon until opaque and cooked through, for about 5 minutes.
Remove the cooked salmon fillets to a serving platter. Brush them with the glaze, sprinkle them with scallions, 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.
- 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.
- Storage: You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them, covered, in the microwave at 50% power or enjoy them cold - I generally dislike reheated proteins, so I flake the leftovers and add them to salads. You can also freeze the cooled leftovers in freezer bags for up to three months. Thaw them overnight in the fridge.
Serving Suggestions
As one might expect, Asian salmon pairs well with Asian-style side dishes, such as any of the following:
Recipe Card
Easy 20-Minute Asian Salmon Recipe
Video
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 the 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.
- 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.
- Broil the salmon until opaque and cooked through, for about 5 minutes.
- Remove the cooked salmon fillets to a serving platter. Brush them with the glaze, sprinkle them with scallions, 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.
- In addition to scallions or chives, you can sprinkle the finished dish with sesame seeds.
- 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.
- You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them, covered, in the microwave at 50% power or enjoy them cold - I generally dislike reheated proteins, so I flake the leftovers and add them to salads. 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.
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.