Asian salmon is quickly broiled, then coated with a tasty glaze of soy sauce, honey, and garlic. This ultra-quick recipe is ready in just 20 minutes, making it ideal for a weeknight dinner.
This recipe was a happy accident. It all started when I wanted to use up not just the salmon I had in the fridge, but also scallions. "Ha! I can turn it into an Asian-style dish!" I thought. But all the recipes I found said I should marinate the fish for at least 2 hours, then bake it in the marinade, basting occasionally. 😮
Since it was already 6 pm, I hardly had time to marinate. So I decided to just brush the salmon with some oil, broil it (a matter of 5 minutes), thickening the marinade into a glaze in the meantime, then brush the cooked salmon with the glaze. It turned out so good, and it was so easy and quick, it now makes frequent appearances on our dinner table.
You'll only need a few simple ingredients to make this Asian-style 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. I find that traditional soy sauce is too salty. Obviously, you can also use a gluten-free alternative.
Cornstarch: Just 1 teaspoon to help thicken the sauce. You can use ⅛ teaspoon of konjac flour instead if you wish.
Honey: Just one tablespoon. It doesn't make the glaze sweet - it just balances out the other flavors. You can try using sugar-free syrup instead.
Hot sauce: Much like the honey, it doesn't make the glaze spicy. Rather, it adds an interesting layer of flavor to it.
Fresh garlic and ginger: Mince them yourself, or use the stuff that comes in a jar.
Salmon fillets: I try to use sustainable wild-caught salmon whenever possible.
Avocado oil: A neutral-tasting oil with a high smoke point. I use it to coat the salmon fillets prior to cooking them.
Scallions: Used mostly for garnish, though they do also add flavor. But if you don't have any on hand, it's OK to simply omit them.
It's easy to make Asian salmon! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
Prepare the sauce. You start by whisking together the sauce ingredients and heating them until they thicken into a rich glaze.
Cook the fish. Then, spray the salmon fillets with oil and quickly broil them.
Finish the dish. The last step is to brush the cooked salmon pieces with the glaze and sprinkle them with scallions.
The sauce thickens fast, so make sure to heat it over medium-low heat and keep an eye on it. If it has thickened too much and it's difficult to spread it on the salmon fillets, you can stir in a small amount of water - a teaspoon or two - to thin it out.
Frequently asked questions
There's no one "best" way! Salmon can be baked, broiled, poached, grilled, or pan-fried. Each of these methods is delicious. I choose to broil the salmon in this recipe simply because it's a fast and easy method.
No! That's the beauty of this recipe and why it's so easy and quick. Rather than marinating it, I cook it separately, make the sauce separately, then combine the two into a super flavorful dish.
Yes. You can freeze it in freezer bags for up to three months. Thaw it overnight in the refrigerator.
Recommended side dishes
You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them very gently, covered, in the microwave on 50% power.
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Asian Salmon with Soy Sauce, Honey, and Garlic
- 2 tablespoons soy sauce or a gluten-free alternative
- 1 teaspoon cornstarch
- 1 tablespoon honey
- 1 teaspoon hot sauce
- 1 teaspoon minced fresh garlic
- 1 teaspoon minced fresh ginger root
- Avocado oil spray
- 4 (6 oz) salmon fillets
- 4 tablespoons thinly sliced scallions green part only
- 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, about 5 minutes.
- Remove the cooked salmon fillets onto a serving platter. Brush them with the glaze, sprinkle them with scallions, and serve.