• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Healthy Recipes Blog
  • Subscribe
  • Recipe Index
  • About
  • Privacy Policy
  • Terms of Use
  • Accessibility Statement
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Subscribe
  • Recipe Index
  • About
  • Privacy Policy
  • Terms of Use
  • Accessibility Statement
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Seafood Recipes » Asian Salmon

    Asian Salmon

    Last updated: Apr 17, 2022 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

    Jump to Recipe Card

    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.

    Asian salmon served on a white plate with chopsticks.

    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.

    Jump to:
    • Ingredients
    • Instructions
    • Expert tip
    • Frequently asked questions
    • Serving suggestions
    • Storing leftovers
    • Related recipes
    • Recipe card

    Ingredients

    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:

    The ingredients needed for making Asian salmon.

    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 prefer using skin-on fillets. The skin is the best part of the fish, in my opinion.

    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.

    Instructions

    It's easy to make Asian salmon! Scroll down to the recipe card for 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.

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

    Expert tip

    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

    What is the best way to cook salmon?

    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.

    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 separately, make the sauce separately, then combine the two into a super flavorful dish.

    Can I freeze cooked salmon?

    Yes. You can freeze it in freezer bags for up to three months. Thaw it overnight in the refrigerator.

    Serving suggestions

    Any steamed vegetable will be great with this dish. I often serve it on top of cauliflower rice with a side of microwave broccoli.

    It's also excellent with Asian-inspired side dishes such as sauteed bok choy or cabbage stir-fry.

    Storing leftovers

    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.

    Salmon coated in Asian-style glazes served on a white plate with chopsticks.

    Related recipes

    • Salmon Steak
      Pan-Fried Salmon Steak
    • Blackened salmon.
      Blackened Salmon
    • Paprika Salmon
      Paprika Salmon
    • Teriyaki salmon.
      Teriyaki Salmon

    👩🏻‍🍳 I typically publish a new or an updated recipe once a week. Want these recipes in your inbox? Subscribe! You can unsubscribe at any time.

    Recipe card

    Asian Salmon
    4.99 from 155 votes
    Pin Recipe Share on Facebook Print Recipe

    20-Minute Asian Salmon

    Asian salmon is quickly broiled, then coated with a tasty glaze of soy sauce, honey, and garlic. A truly easy 20-minute recipe!
    Prep Time15 mins
    Cook Time5 mins
    Total Time20 mins
    Course: Main Course
    Cuisine: Asian
    Servings: 4 servings
    Calories: 340kcal
    Author: Vered DeLeeuw
    Prevent your screen from going dark

    INGREDIENTS

    Glaze:

    • 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

    Salmon:

    • Avocado oil spray
    • 4 (6 oz) salmon fillets
    • 4 tablespoons thinly sliced scallions green part only

    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, about 5 minutes.
    • Remove the cooked salmon fillets onto a serving platter. Brush them with the glaze, sprinkle them with scallions, and serve.

    WATCH THE VIDEO:

    NOTES

    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. 

    ADD YOUR OWN NOTES

    Click here to add your own private notes. They're only visible to you. If you clear your browser's cache, they'll be lost.
    DISCLAIMERSMost of our 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 our Terms of Use carefully before using any of our recipes.

    NUTRITION PER SERVING

    Serving: 1salmon fillet | Calories: 340kcal | Carbohydrates: 6g | Protein: 33g | Fat: 18g | Saturated Fat: 3g | Sodium: 365mg | Sugar: 4g
    NEVER MISS A RECIPE! I typically publish a new or updated recipe once a week. Want them in your inbox? Subscribe!
    Pinterest icon Facebook icon Youtube icon Instagram icon Twitter icon Tiktok icon

    ❤️ Let's connect! Follow me on Pinterest, Facebook, TikTok, YouTube, Instagram, or Twitter.

    More Keto Seafood Recipes

    • Bacon-Wrapped Scallops
    • Lobster salad.
      Lobster Salad
    • Baked salmon.
      Baked Salmon
    • Broiled scallops.
      Broiled Scallops

    About the Author

    Vered Deleeuw 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. Click to learn more about Vered.

    Primary Sidebar

    A photo of Vered DeLeeuw.

    Healthy Recipes Blog was founded in 2011 by Vered Deleeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


    subscribe to healthy recipes blog
    Pinterest icon Facebook icon Youtube icon Instagram icon Twitter icon Tiktok icon


    Warm up with some soup!

    • Cauliflower soup.
      Creamy Cauliflower Soup
    • Tomato soup.
      Easy Tomato Soup
    • Egg Drop Soup
      Egg Drop Soup
    • Cream of broccoli soup.
      Cream of Broccoli Soup
    • Cabbage soup.
      Cabbage Soup
    • Butternut Squash Soup
    • Cream of mushroom soup.
      Cream of Mushroom Soup
    • Hamburger soup.
      Easy Hamburger Soup

    Footer

    Media mentions

    Media mentions of Healthy Recipes Blog: logos

    The information on this website has not been evaluated by the FDA and is not intended to diagnose, treat, prevent, or cure any disease.


    By accessing or using this website, you agree to abide by the Terms of Service and Privacy Policy.


    Copyright © 2023