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!
Oh Nagi! This has completely changed how I cook salmon. So simple, so delicious.
Fantastic, the salmon cooked this way is superb, moist and delicious
My wife loves salmon and truly rates this recipe as one of the best.
Thanks Nagi.
Hello Nagi,
I found your sit several year ago and it has become my go to site. I was browsing through a list of vegetarian dishes and came across this salmon recipe which is probably miscategorised.
Keep up the good work.
Diana
This is devilishly easy and tastes absolutely incredible! Our go to for salmon.
Woo hoo!! I am happy you enjoyed it Nadya! N x
We enjoyed this recipe tonight. I did not marinate the salmon because we were going to grill it. Brushed the marinade on the salmon top as it was done just to caramelize a bit. Served alongside Jasmine rice and sauteed asparagus. Thanks for a great recipe.
Great tips!! Thank you! N x
Made this tonight and it was AMAZING. The sweet chili sauce cut the strong salts of the temari and oyster sauce, and it came out so pretty! And so good; this is a keeper. Thank you so much!
I am happy that you liked it Ysabet! N x
This salmon was so super easy and so super yummy.
Once again you get
⭐️⭐️⭐️⭐️⭐️Five stars
Thank you
I’m happy that you enjoyed it Lesley! N x
you said no oil. the skin stuck to the pan but the fish was delicious
This is the first time in years I made salmon…it was DELICIOUS! But even better is my husband loved it too. I made your cauliflower fried rice as well….YUMOLA!!!
I’m not a fan of salmon, but after making this recipe tonight I’m now a convert! Was worried it may not be cooked through but the timing and temperature stated in recipe were spot on!
I am so glad you enjoyed it Pam! N x
Delicious! Made this exactly as written and it was fantastic. I only marinated the salmon for 30 minutes and it was still wonderful. So easy and quick!
What a delicious recipe. It’s the go-to for salmon now – it cuts down the overly rich taste and looks so delicious and it’s super quick and easy.
Any ideas what I can replace oyster sauce with or can I just leave it out.
You can substitute hoisin for the oyster sauce. N x
Love new recipes with Tofu Sesame Seeds and use Sesame for Tofy. Salmon all great for our health. Marty my brother in law worked at Bean Mountain in Winston.
Just had this for dinner – a very delicious and healthy recipe that’s easy to follow!
Best salmon ever!!! That marinade is so delicious that next time, I’m making extra to drizzle over the rice.
Hi Nagi,
This looks delicious! Could you please explain what you mean by grill/broiler? Is that just the top broiler element inside the oven? Thanks!
Yes that’s the one Nadine! N x
So easy and so delicious. Everyone I’ve served this absolutely loves it. Thank you!
This is my new, favourite salmon dish. Simply delicious
I love it salmon i like all ypur receipe thanks Naggie stay safe
Thanks so much Val – Nagi X