Super fast to make, it takes longer to cook the rice than this EASY Asian Salmon! The marinade only requires 5 ingredients – ginger, garlic, oyster sauce, sweet chili sauce and soy sauce. But it certainly tastes like it’s got more in it!
This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”!
Asian Glazed Salmon
After sharing Greek Moussaka with you on Monday which requires no less than FIVE pots, pans and trays to make (worth the effort, but not an everyday meal!), I thought I’d better to a 180º and share a much faster recipe today. 😉
My friend John from He Needs Food, a stunning Sydney food and travel blog, shared a homemade Sweet Chili Sauce the other day and it prompted me to make some. Then I contemplated what to use it for that I could share with you, and this salmon popped into my mind. (Psst Don’t worry, this recipe is made with store bought sweet chili sauce, or even honey + sriracha. I realise not everyone has the time, energy or interest to make homemade sweet chili sauce!)
This is one of those recipes where I typically “eyeball it”, meaning I plonk in a dash of this and dash of that, and it always works out. With the marinade ingredients in this recipe, it’s really quite hard to go wrong. Unless you accidentally pour in half a bottle of soy sauce (!!), it’s pretty much guaranteed to taste lovely.
But today I measured everything out properly so I could write the recipe out for you. 😉 Here it is, straight out from under the grill/broiler. Doesn’t the glaze look lovely?
I only have a handful of recipes with so few ingredients in them. It’s not that I share complicated recipes, I definitely do not! I just won’t share 5 ingredient recipes for the sake of being able to say that it’s a 5 ingredient recipe. It has to taste great. That’s the rule for everything I share. Whether there is 5 or 15 ingredients!
And I have a real hang up about “flat” tasting food, meaning it is one dimensional and lacking depth. If this marinade did not have oyster sauce in it, you would taste it and just know that something was missing. To me, that is “flat” tasting food. 😉
I literally just had this for lunch today. It was a bit of an indulgent lunch, given that most people would settle for a sandwich. I should be banking Calorie Credits given that I’m leaving for Mexico this weekend, because we all know I’m going to be eating my way across the country!
I’ll just have air for dinner. 😉 – Nagi x
PS Please do not overcook the salmon, I’ll be very sad! That’s why I cook it under the grill/broiler instead of baking it. Cooks faster and you get the caramelisation. Win win!
Watch how to make it
This recipe features in my debut cookbook Dinner. The book is mostly new recipes, but this is a reader favourite included by popular demand!
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Asian Glazed Salmon
Ingredients
- 2 x 180g / 6oz salmon fillets , skinless (Note 1)
- Oil spray (olive oil, canola oil etc)
Marinade
- 1 tsp fresh ginger , finely grated
- 1 garlic clove , crushed
- 1 tbsp soy sauce
- 2 tbsp oyster sauce
- 2 tbsp sweet chili sauce (Note 2)
To Serve (optional)
- Sesame seeds
- Scallions/shallots , finely sliced
- Steamed Asian Greens
- Rice
Instructions
- Marinade salmon – Combine the Marinade ingredients in a shallow bowl. Add salmon and turn to coat. Cover and marinate for 30 minutes or up to overnight.
- Preheat grill/broiler on high. Place the rack 25 cm / 10" from the heat source.
- Glaze – Place salmon on baking tray (no oil required, no paper – it will burn). Dab glaze onto the salmon, whatever will stick. Don't pour excess glaze on, it will pool around the salmon and burn.
- Cook – Grill/broil for 7 minutes. Remove, spray the surface generously with oil. Grill/broil for another 1 to 3 minutes until the surface is caramelised at the salmon is cooked – the flesh should flake. (Internal temperature 50°C/122°F for medium rare – see Note 3) . Be careful not to overcook the salmon!
- Serve salmon sprinkled with sesame seeds, scallions/shallots with rice and steamed Asian greens on the side.
Recipe Notes:
– 1 tbsp jam (any) + 1/2 tbsp hot tap water + 1/2 tbsp sriracha or any other hot sauce or chili paste or 1/4 tsp chili flakes 3. Internal cooked temperature for salmon:
- Medium rare – pull out at 50°C/122°F which will rise to 53°C/127.4°F after resting which is medium rare. This is the optimum point of juiciness and level of doneness chefs/restaurants will cook to by default.
- Medium – pull at 60°C/140°F, will rise to 63°C/145.4°F after resting. A little more done and slightly less juicy.
Nutrition Information:
Life of Dozer
Just patiently waiting behind the shoot curtain until I finish shooting….because he knows what’s to come!
Hi Navi,
Can I do this recipe with Barramundi??
Sure can Lyn!! N x
Nagi, I hope you get this. I’m doing this for the first time in an air fryer (on broiler setting of course). Is it the same setting as an oven broiler. Thus far, it smells great.
I just made this Asian glazed salmon for supper with a stir fry and it was delishes. This will be a regular on our menu.
Wahoo!! Awesome Rona! N x
We made this last night with the smashed cucumber salad. We sprinkled with fresh chilli and served with some rice. The dinner was simple and delicious. Thank you!
Thank you for sharing this! Super excited to try this recipe. I have tons of salmon and oyster sauce in the fridge and had no idea what to do with each, now I do! Can I use powder ginger instead of freshly grated? I ran out of fresh ginger and it’s too cold outside for a quick grocery run just for a stick of ginger 🙁 Thank you!
Awesome
So quick and easy. I did over cook the salmon, distracted rescuing a hen, long storey, so I need to make it again real soon.
Thank you
Oh no! I hope your chook is ok!! N x
Hi Nagi,
I am confused as to the cooking method of the salmon. In my country, grilling means the same as BBQ, while you say that BBQ doesn’t work in this recipe, but grilling does! I know it is somehow possible to grill in the oven, but you say that baking doesn’t work, so I wonder if it is means a different thing again…
The salmon is already marinated in your sauce but I am not sure how to cook it! The video doesn’t show the cooking step either. Please help!
Thank you so much in advance!
Check your oven for a grill/broil setting where heat from above directly cooks your food and gives a nice caramelisation too.
Hi Nagi,
Just wondering if this will work with fillets that have skin on?
Thanks!
Hi Amy, yes it will! N x
Terrific recipe that’s simple and quick to put together. Tastes delicious too. I’ve made it several times and it’s become my preferred way to cook salmon.
I’m making this again for dinner as it’s delish, but was thinking of serving the fillets with cooked soba noodles and broccolini….would this work?!
Delicious! You have the most amazing recipes and this one is no exception! I’m so happy to have found your blog! Salmon cooked perfectly, delicious flavours and super easy. Great to learn a new way of cooking salmon! Thank you so much for all the effort you put into these great recipes!
This was so easy and delicious – we often have salmon but it can be a bit boring just on its own. I only make your recipes now, you have exactly what I need, fresh, tasty, easy to follow, always reliable. Thanks!
Wow! So easy and delicious! And love the ingredient subs!
This was really REALLY delicious, quick and easy. Didn’t change a thing. My oven does require a broil temperature, so I set it at 500F and the salmon was done in 7 minutes. Unfortunately, it didn’t get that caramelization/charring though, which I wanted. But had I kept it in any longer, it wouldn’t have flaked off so butterly tasty. This one’s a keeper. Yummy!
I’m so glad you enjoyed it Lana!! That’s great to hear! N x
Is there an option if I do not have the Oyster Sauce? I have Fish Sauce.
Hi Monica, I’d sub with hoisin or half the amount of fish sauce. N x
Thank you for a great recipe, we loved it. I did not have sweet chili sauce so very glad there are alternatives provided. A delicious meal in a very short time.
My chili sauce just says chili sauce not sweet or hot. So can i use that> its by the same folkes that make sambal olek which i believe is hot chili sauce
Hi Beth, you can use it – see the notes for a substitute here. N x
This is a big hit at our house served with your vermicelli noodle salad the only only problem is our own Dozer (15 year old Angel the retriever) is devestated that there are never any leftovers!!
😂 Poor Angel, will just have to settle for a belly rub! N x
Nagi! Thankyou so very much for this recipe! I cannot believe that my 7 year old “I dont eat anything’ daughter ate this without any issues! This will definitely be on a regular rotation, I’m so grateful! Bless you and thankyou once again.
That’s awesome!!!! Love hearing this ❤️