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 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
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).
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. Rather than 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
I like to serve this salmon 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 freeze the leftovers in freezer bags for up to three months. Thaw them overnight in the refrigerator.
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Recipe Card
Asian Salmon
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 (6-ounce) salmon fillets
- 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 together 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, 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.Â
- 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.
Add Your Own Notes
Nutrition per Serving
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