Craving a restaurant-worthy Asian glazed salmon without the hassle? Get ready to unlock a ridiculously easy recipe that delivers tender, flaky perfection, bathed in a sweet and savory glaze.
Prepare to be amazed by the secret umami-rich ingredients that elevate this dish from simple to sensational!
Ingredients
To whip up this Asian glazed salmon, you'll need a few things – don't worry, it's mostly stuff you probably already have! First, you'll need two salmon fillets that are about 6 ounces each, and I usually get skinless ones, but it's totally up to you.
For the marinade, we're going to need a teaspoon of finely grated fresh ginger – the fresher, the better! You'll want one crushed garlic clove, too. These are going to add a lot of great flavor – so don't skip them! For another grilling option that combines Asian flavors, consider experimenting with shrimp instead of salmon.
Now, for the sauce part of this marinade, you'll want a tablespoon of soy sauce, two tablespoons of oyster sauce, and two tablespoons of sweet chili sauce. These are our savory/sweet flavor enhancers. Got all that? Great, let's keep going!
Marinating
Now that we've gathered all our ingredients, how about we get this salmon marinating? First, grab a shallow bowl – not too deep, alright? Combine 1 teaspoon of finely grated fresh ginger, 1 crushed garlic clove, 1 tablespoon of soy sauce, 2 tablespoons of oyster sauce, and 2 tablespoons of sweet chili sauce.
Next, gently place your salmon fillets– about 6 ounces each, skinless if you like—into the bowl. Give them a good turn, making sure they're completely coated in that yummy Asian marinade. Think of it as a salmon spa day! This glaze concept is similar to the glaze that is used when preparing the Asian Glazed Baked Barramundi.
Cover the bowl. I usually use plastic wrap, but a lid works too. Now, let it marinate for 30 minutes—or even overnight if you're super organized! This helps the salmon soak up all that flavor. Don't skip this step; it's essential!
Cooking Instructions
Once your salmon's had its flavor bath, it's time to get cooking! Preheat your broiler on high – you'll want the rack about 10 inches from the heat.
Next, I'll let you in on a secret: skip the oil and parchment paper! Just place the salmon on a baking tray.
Now, dab the extra marinade onto the salmon, but don't drown it! Seriously – that stuff will burn!
Broil that salmon for 7 minutes! I know, I know, you want to peek, but resist! After that, give it a generous spritz of oil and hit it for another 1–3 minutes, until it looks all kinds of caramelized.
It's done when it flakes – aim for an internal temp of 122°F for medium-rare (you've got this!).
Voila – dinner is served in minutes!
Recipe Notes
Regarding salmon, it doesn't matter if your fillets still have their skin on – I say, cook 'em as they are, then just enjoy the yummy flesh!
Don't cook the salmon on paper under the broiler, okay? It'll burn. I promise you, the salmon's oily enough that it won't stick to the tray.
Burnt glaze got you down? Just soak the tray with a little water while you're eating dinner, and it should come right off—easy peasy!
Now, if you're out of sweet chili sauce, don't sweat it. You can mix 1 1/2 tablespoons of honey or maple syrup with 1/2 tablespoon of sriracha, hot sauce, chili paste, or 1/4 teaspoon of chili flakes. Or try 1 tablespoon of jam, 1/2 tablespoon of hot water, and 1/2 tablespoon of hot sauce!
Short Recipe Version
Asian Glazed Salmon Recipe
Prep Time: 5 minutes
Cook Time: 12-15 minutes
Serving Size: 4
Ingredients:
- 4 salmon fillets (6 oz each)
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- 1/2 teaspoon ginger, grated
- Cooking oil spray
Instructions:
- Preheat oven to 400°F (200°C).
- In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger.
- Place salmon fillets on a baking sheet lined with parchment paper (or lightly oiled).
- Brush the glaze over the salmon fillets.
- Bake for 12-15 minutes, or until salmon flakes easily with a fork and reaches an internal temperature of 122°F (50°C).
- Spritz with cooking oil spray during the last 2 minutes of cooking for glaze stickiness.
Nutrition Information (Per Serving – Estimated):
- Calories: 300
- Protein: 35g
- Fat: 15g
- Carbohydrates: 5g