Delicious Asian salmon requires no marinating. Simply broil fish, brush with a tasty glaze and serve. The flavors are incredible!
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! Asian salmon!” 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 6 minutes), thickening the marinade into a glaze in the meantime, then brush the cooked salmon with the glaze.
This recipe turned out amazing. And even though my personal favorite is still this boldly seasoned blackened salmon, I think this one comes in at a close second.
And really, it all depends on your mood and on what flavor experience you’re looking for on a particular night. Sometimes all I want are the simple flavors of this classic baked salmon.
The ingredients needed for this recipe
You will need the following ingredients to make this tasty salmon recipe (exact measurements are in the recipe card below):
- Soy sauce
- Hot sauce
- Salmon fillets
- Avocado oil
How to make Asian salmon
It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
- You start by whisking together the Asian-style sauce ingredients and heating them until they9 thicken into a glaze.
- Then, oil the salmon fillets and broil them.
- Brush the salmon with the glaze and sprinkle with scallions.
How to thicken the glaze
A comment on thickening the glaze: I use konjac flour, a powerful fiber-based thickener with some possible health benefits. It’s zero-carb and flavor-neutral, but you can definitely use cornstarch instead.
A teaspoon of cornstarch should be comparable to 1/8 teaspoon of konjac flour, though nutrition info will change slightly.
What to serve with Asian salmon?
Any steamed vegetable will do, as will cauliflower rice. I often serve this dish on top of cauliflower rice, with a side of microwave broccoli. It’s also excellent with Asian-inspired side dishes such as braised bok choy or cabbage stir-fry.
How to store the leftovers
You can keep leftovers in the fridge, in an airtight container, for 3-4 days. Reheat the leftovers very gently, covered, in the microwave on 50% power.
- 2 tablespoons soy sauce (or use a gluten-free alternative and add salt as needed)
- 1/8 teaspoon konjac flour or 1 teaspoon cornstarch
- 1 tablespoon honey
- 1 teaspoon hot sauce
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- Avocado oil spray
- 4 (6 oz) wild salmon fillets
- 1 tablespoon avocado oil
- 1/4 cup thinly sliced scallions, green part only
- In a small saucepan, whisk together the soy sauce and konjac flour. Add the honey, hot sauce, minced garlic and minced ginger, whisking to combine.
- Heat the glaze over medium heat, whisking often, 2-3 minutes, until it thickens into syrup. Remove from heat.
- Heat broiler on high and position a rack 3-4 inches below flame (top rack). Line a large baking sheet with foil and spray it with oil.
- Place the salmon pieces on the foil and brush them with oil. Broil 5-6 minutes, or until opaque.
- Remove the salmon fillets onto a serving platter. Brush with the glaze, sprinkle with scallions and serve.