Asian Salmon

Name: Asian Salmon
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: 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); Avocado oil spray; 4 (6-ounce) salmon fillets; 4 tablespoons scallions (green part only, thinly sliced )

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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 served on a white plate with chopsticks.

This recipe 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
Variations
Asian Salmon Instructions
Expert Tip
Recipe FAQs
Serving Suggestions
Storing Leftovers
More Salmon Recipes
Recipe Card

Ingredients

You'll only need a few simple ingredients to make this Asian salmon. 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: A neutral-tasting oil with a high smoke point. I use it 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.
In addition to scallions or chives, you can sprinkle the finished dish with sesame seeds.

Asian Salmon Instructions

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

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 glaze over medium-low heat, whisking often, until it thickens into a syrup. Remove from heat. (Photo 1).
Spray the salmon with oil. (Photo 2).
Broil the salmon until opaque and cooked through, for about 5 minutes. (Photos 3,4).
Remove the cooked salmon fillets onto a serving platter. Brush them with the glaze, sprinkle them with scallions, and serve. (Photos 5,6).

A six-photo collage showing the steps for making Asian salmon.

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. Rather than 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.