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!
You know, J Daddy made a comment a couple of nights ago about salmon. He LOVES your Honey Garlic Salmon and your Oven Baked Honey Chili Lime Salmon with Potatoes and Beans. He’s going to love this Asian Glazed Salmon too.
I know exactly what you mean by “flat” tasting food. Over the course of my cooking adventures so far this year, I’ve encountered my fair share of “flat” tasting dishes, which, of course, makes for a slightly disappointing dinner as I’ve made the effort to cook the meal, only to find the dish lacking in something. Happily, I have NEVER found any of your dishes to be flat, which is why we love your recipes so much.
We’ll be putting this one on the menu for next week. J Daddy will be happy!
YES!!! Tel J Daddy I am eagerly awaiting his feedback!! N x
Hi Nagi! I totally agreed that fish should NEVER be overcooked – in fact, I’d much prefer it on the rare side since I love sushi! I have a friend who told me she doesn’t like salmon because it’s dry and I told her that’s use it wasn’t cooked properly, duh! I love your plating here because sautéed or steamed bok choy is one of my favorite vegetables! Again, many thanks! PS I am so envious that you are going to Mexico! Enjoy, eat and come back and tell us about it! 🙂
You love sushi? How did I not KNOW that!!! Do you think I should share some sushi recipes here or similar like carpaccio, ceviche etc? I do love them so!!! PS I know you hate frying too….but I made mini arancini balls yesterday. Oh MY! SO GOOD! I made them to share tomorrow but I was also thinking because they reheat so well, I might make them for that party for my mum that I’m catering! I was actually amazed at how well they reheated!!! N x
Hi Nagi! YES, YES and YES! I think making sushi at home is daunting to most people and I do know it takes some practice! Gary is particularly fond of sashimi. 🙂
I’m so curious Dorothy….so you can get good sushi quality fish where you are? Is it common in the states? Even where I live, I have to be very careful about finding sashimi / sushi grade fish! I would really love to do a sushi post. 🙂 My mum would be so thrilled too, that I’m sharing such a traditional Japanese dish!!
Salmon is always perfect for any occasion. The best part is that it requires so little effort for something that turns out fabulous! This is one of those dishes!
Thank you so much Abe! It really IS one of “those” dishes!!
WOW!! That looks so good and you are soooooooo right about overcooking salmon, tuna too. I love the glaze on it — I’ll have to make it. And if it’s one thing I absolutely hate are people who split hairs — you know he type of person , the one who picks on the least little thing. Pssst! I”ll whisper what I have to say to you in an email. 🙂
Awwww…I got your email…thank you so much <3 I feel so silly! You are wonderful for being so kind, I really do appreciate it! N xx PS Sorry I haven't been around to say hi lately, I've been a bit busy! I will catch up on your "doings" very soon! N x
This sounds like a perfect way to do salmon. I have a question for you, though, regarding the nutrition: it seems like there is a major typo for the protein. Should it be 34g protein? Thanks.
Hi Susan! 34g WOULD be totally out! 🙂 It’s 3.4g. The . is very small!!! Thanks for the compliments on this recipe, always nice to get YOUR validation, I trust your taste!! N x
Nagi, I just looked up salmon, raw on nutritiondata.self.com and it says that 85g of raw salmon has 17g of protein. If that’s true (and I believe it is, based on doing a lot of nutrition research) then a 200g serving should have about 40g of protein. It sounds to me like your nutrition source had a major hiccup here. 🙂
Thank you SO MUCH SUSAN!! I ran it again, I selected a dodgy type of salmon accidentally. I’ve updated the table, and you are bang on. Mine came out to 39.5g of protein. I honestly mean it – thank you! I take care with my work, but I’m only human, I will make mistakes! N x
I know you mean it, Nagi. Human is allowed. I only pursued it because it made absolutely no sense to me and was making me feel crazy. I like your recipes because you do put a lot of effort into them, including providing nutrition info. If I didn’t believe in what you do I would never have pursued this with you.
<3 Thanks again Susan! Hope you have a wonderful weekend. And really am truly touched by how closely you read my recipes. I love that you "have my back"! Nx ;)
I almost always eyeball ingredients! Having to measure them is the hardest thing about blogging, actually. Important, though. Anyway, this salmon looks spectacular! Lovely glaze, too. Good job — thanks.
I KNEW we cooked alike!!! Also many of your rich sauce recipes are quite similar in style I find i.e. the eyeball-it kind 🙂 BIG flavours! N x
This looks so beautiful Nagi! My biggest pet peeve in food is overcooking salmon! I can’t even buy Salmon where I live because it’s rarely fresh 🙁 But a fresh perfectly cooked salmon with flavours like this – it MY idea of food heaven!! Love it! I will keep looking at this, until I can get my hands on some fresh salmon 🙂
Oh Dini, isn’t it a tragedy when salmon is overcooked??!! Glad we are on the same page!! N x
Good thing I didn’t make that salmon on Monday so I can do THIS with it!
Ha! You are too kind! Thanks Hillary! 😉 N x
This looks amazing, and I promise I won’t over cook my salmon. I don’t want to make you cry!!! And I would cry too! Overcooked salmon is nearly as bad as over cooked steak. Nearly!!!!
I am teaching my boys the rarer way to eat salmon. Sadly Stew still has to have to cooked through, I have tried but you can’t teach an old dog new tricks!
Anyway I always put his in a bit before ours and then take his out last. The other day we had salmon and Mr 5 pinched a bit off his Dad’s plate and then promptly spat it into his paper napkin as it was “too dry”. That’s my boy!
Doing my bit to bring two extra foodies into the world.
I love the simplicity of this salmon, but you have perfected getting the mix of flavours so spot on that no one who eats it can recognise the simplicity!!! Great job!!! Love it!
And that last photo!!! I want to reach into the screen and snaffle the caramelised crispy edge of that salmon!!!
So good!!!
Now I am popping over to check out this sweet chilli sauce recipe!
Cooked through is just fine, especially with YOU at the helm 🙂 As long as it isn’t over cooked because DRY SALMON is such a waste! I knew you would like the look of the sweet chilli sauce 🙂 Promise it is worth the effort! I’m making wedges tonight just so I can use more of it!!
It looks amazing. I am going to make a batch next week.
I don’t know how I have never visited John’s blog before!!!
It is a gold mine of food and beautiful photos. Thank you for sharing Cx
Well hello there sweet chilli sauce. That looks familiar! Thanks for the shout out, my friend! You know, I still have a jar of it in the fridge, so perhaps I need to make this salmon.
Try it! I really think you will love it! 🙂 I’m pretty sure I got the ingredients combo idea from a Bill Granger recipe oh-so-many years ago! Thank you for your sweet chilli sauce recipe, I think you have converted me. My old recipe is GONE! 😉