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.
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.
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Ingredients
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.
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.
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.
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
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.
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.
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:
Storing Leftovers
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 also freeze the leftovers in freezer bags for up to three months. Thaw them overnight in the refrigerator.
More Salmon Recipes
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Recipe Card
Asian Salmon Recipe
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.
- 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.
Video
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
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 
Lynda Dudzinski
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.
Vered DeLeeuw
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
This is so easy and delicious! My whole family loved it!
Vered DeLeeuw
I'm so glad this was a success, Heather! Thanks for taking the time to write a review.
Mitch
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
I'm glad you enjoyed this recipe, Mitch! Thank you for sharing your delicious tweaks.