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 Nagi, Thank you so much for the delicious and easy to make recipe, my boss loved it!😊
You don’t need to flip the salmon fillets? Just 7 – 10 minutes under the broiler on one side, and it’s done? The presentation is beautiful, with the rice and bok choy. I’m buying salmon, tomorrow!
Hi Chris! Yep that’s right, no need to flip! N x
I’ve made this 4 times now and we sure love it! I am trying it today with boneless chicken breasts. I am sure it will be delicious!
Love hearing that Mary! Thanks for sharing your feedback! N x ❤️
Thanks Nagi for sharing this amazing recipe and the sauce tastes great!
The only question I have is after broiling it for 8 mins 10” from the heat in the pre-heated oven, the salmon itself is cooked to my preferred medium rare, however, the sauce is not caramelised at the top. Do you by any chance know the reason and how can I fix it?
Thanks!
Hi Emily! Just move the salmon closer to the heat 🙂 It will cook the surface harder and faster = caramelisation! N x
Thanks Nagi for sharing the recipe and the sauce tastes fantastic!
The only problem I have is after broiling the salmon 10” from the oven heat sauce (pre heated oven already) for about 8 mins, the salmon itself is cooked to my desired medium rare, however, the sauce is not caramelised at all. Do you by any chance know why is that and how can I fix it?
Thanks!
Hi Nagi
Very random question, Wondering what this would be like with beef? My husband will NOT eat Salmon and he will only eat fish when its ‘fish and chips’. I really want to make this for dinner next week but hate having to make two different meals… 😐
Thanking you kindly in advance! x
Gosh YES! Asian flavours with beef steaks is amazing! 🙂 N x
Hi I made this recipe tonight and it was great!!
I did not marinate for 30 min but it was still delicious.
I’m so glad you enjoyed this Soo! Thanks for letting me know – N x
‘… best you’ve cooked Mum!’. After making it for my husband and i we had to split it 5 ways because our 3 kids loved it too [after many dinners of ‘…we don’t like pink fish Mum!’]. Great recipe, so easy for a family dinner and i’ll be using it for when i cook for others. i love how the top caramelises and the salmon cooks perfectly. Another great recipe Nagi!
Awww! I love hearing that Leisa! Especially the pink-fish haters!! 🤣
A few days ago I had Asian glazed salmon at a buffet near my job. I couldn’t wait to recreate it myself. But after scouring the internet, none of the recipes I found had the right ingredients. Well, I’m grateful to say that your recipe seems to fit the bill. I’ll be making it tonight!!! I’ll let you know how it turns out. Thank you!!!
Hope you love it Evelyn! N xx
After seeing on instagram this morning, just made this for myself and my husband! We couldn’t get enough. Made extra marinade for all the green veggies too. So delicious! Keep ’em coming! Thanks 🙂
I’m so happy to hear that Elizabeth, thanks so much for letting me know! N xx
Wow!
Incredible flavour, all the family loved this so much.
Thank you Nagi.
That’s so fantastic Anthony! Thanks for letting me know! N x
I don’t like fish that is not fried, but this is amazing! I have never had fish so good! Even my picky kids loved it and asked for more. I highly recommend anyone on the fence to try this recipe, it’s easy to make and incredibly delicious.
Yes yes YES!!! So glad to hear you enjoyed it Joanny ! N xx
Hi there, just found your page on Instagram anfit is absolutely amazing. I pinned 15 recipes in 1hr what are you go to brands that you would recommend for your sauces(hoison, oyster, soy). Thanks in advance just trying to get right i know sometimes choosing good products can make or break any recipe
So pleased you enjoy my recipes Dee! To be honest, Lee Kum Kee is my go-to brand that I get from supermarkets 🙂 Sometimes I get Asian brands from Asian stores, but usually it’s that brand!
Hi Nagi,
can I substitute basa fillets in this recipe? I love this recipe (I’ve made it with salmon), but I have some frozen basa fillets I’d like to use and was hoping I could use it in place of the salmon. Do you think it would work?
Definitely! 🙂
as a cancer patient who has lost her sense of taste (well its nearly gone) I look for new interesting recipes that I can try. This worked so well for my taste buds and woke them up, made them take notice of what I was eating, a change from my usual Asian recipe for salmon. thankyou so much
I’m so glad you enjoyed this Lorraine! I’m sorry to hear of your condition, I am glad that this got your taste buds dancing! 🙂 N xx
I saved this recipe some time ago and finally made it last night. Easiest and most delicious salmon recipe I have used and I cook a lot of salmon. Thanks Nagi, you’ve done it again.
I’m so happy to hear you enjoyed this Gab! Thanks so much for letting me know! N x
I have made this about a month ago. My husband and I love love love it. I could eat this every night. Great recipe Nagi I highly recommend cooks to make this recipe. You Rock! One more thing Nagi I making this again tonight Also, so far, I haven’t made a recipe of yours yet that was not good.
Sincerely, Bonnie
Thank you Bonnie! I’m so glad you enjoyed it, and thank you for your lovely message! N x
Hi there Nagi
Dinner tonight, boy was it EASY !
Served with steamed Bok Choy, Zucchini and Coconut Rice!
Delicious!
We all loved it. Thanks for another winner!
YAY!!! So glad you enjoyed it Vanessa! Mmmmm….Coconut Rice…..mmmmm……
Nagi that salmon looks so succulent. I really love the addition of sweet chilli sauce to the glaze. Thats inspired and I’m definitely going to add this to my long list of Recipe Tin recipes to try!
John’s blog is beautiful. I would never even have thought to make mybown sauce!
I adore John’s blog. 🙂 makes me want to make everything he shares!!
I made this last Sunday for my mother’s birthday dinner. Everyone loved it! Thanks for another great recipe.
Happy birthday to your mother! 🙂 I’m so glad everyone loved it Maria! Thanks so much for coming back to let me know. 🙂