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!
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. 🙂
I absolutely need to try this recipe. It’s a classic yet, but I’ve never tried it and those juicy salmon fillets looks so delicious with their beautiful dark red glaze!
Thank you!! Yes, the glaze is pretty darn irresistible… 😉 N x
Another winner – absolutely gorgeous! I couldn’t help myself and added a few drops of sesame oil to the marinade – I’ll be adding this to my repertoire for sure!
Hard to go wrong with sesame oil added to anything Asian! 😉 So glad you enjoyed it Frances, thank you for coming back to let me know!
I love Salmon so much that I have at least 8 fillets in my freezer all for myself! you’ve got me drooling with those pictures and the caramelized glaze on top, absolute perfection! Totally pinning this for later!
Aw, thanks Rachel!! N x
Wow Nagi, these are my favourite kind of recipes! Lots of flavour, healthy and easy to put together all at once. And I totally agree – overcooked salmon is worst, it just goes so dry and yuck (I have experience with it because every time salmon is made for dinner at college it is WAY past cooked, and it makes me sad too). Definitely saving the recipe for when I can cook for myself next year when I move out – it looks perfect for a busy weeknight! Enjoy your trip to Mexico too 🙂
Thank you Claudia! I have been looking forward to Mexico for 10 years!! I can’t believe I’m finally almost there!!! N x
OK – I know you created this dish just for me – Nagi:-) Thax
BA HA HA! Actually, this IS definitely something I would think of as “your” type of food! Nx (Especially with the amazing salmon you must get in NZ)
Oh man, I can’t tell you how many times I’ve overcooked salmon in the oven!! I remember one time when I bought some expensive wild-caught salmon, and I totally ruined it by baking it for too long! Definitely need to try that broiler method of yours. The glaze looks amazing!
I KNOW!! I’m really careful when I use the oven 🙂 Broiling really works! My mum taught me, it’s the japanese way. It’s perfect with marinades like this that become really glossy and caramelised!
We must think alike because I just made salmon last night for dinner in a very similar way before seeing this post, this salmon looks so delicious, and it’s SO good for you.
We’re in sync!! 😉 I love it when that happens! N x
Hi Nagi,
I’m going to try the recipe this Sunday. Although, I’m not a big salmon fan, my kids love it.
I’m sure they’re going to enjoy it!
This is actually really perfect for kids! The sweet chili sauce does not make this spicy at all, it’s more for the sweet than the spicy! 🙂
This looks terrific, Nagi. I used up all my homemade sweet chili sauce so I think I’d better get to making this recipe from John.
Try it! Honestly….I replaced my own “go to” with his…. N x
Looks awesome Nagi! So simple! I eat salmon at least once a week and will definitely try this recipe! Pinning!
I am very excited for your Mexico trip, we go every year and I love it, the food is so good, don’t even try to count the calories lol eat as many churros as you can 🙂 I love this salmon, and I appreciate an indulgent lunch 🙂
Every year? I hate you 😉 This is my first time. Research into places to eat has been done thoroughly, I can’t WAIT!! N x