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 tried this last night and the salmon carmelised – a bit burnt in the ends, but was underdone in the middle. I place it on a rack about 9 inches from the element. My broiler is very hot. With my kids and partners coming tonight, I’ll try baking and broiling at the end if needed.
Hi Tanya, take it slightly further away from the element as it sounds like it’s cooking too quick with the inside being undercooked (you may need to cook it slightly longer). N x
This came out amazing
Woot! That’s great Linda – N x
Really simple and delicious! I was wondering if it would be possible to freeze the raw salmon with the marinade for future meals?
A great and simple marinade / sauce. A few enhancements in my experience / to my taste:
Add: juice and zest if one lime; one tbsp of sesame oil.
Subtract: one tbsp if the oyster sauce.
Hi Nagi! i love love your recipes! Im wanting to make a side of Salmon for Christmas lunch this year and i like these flavours. How would you recommend i do it with this marinade please? Cheers! Nag
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Hi Nag, use this method: https://promotown.info/miso-marinated-side-of-salmon/%3C/a%3E but with the Asian Glaze – N x
Dear Nagi, another keeper! Thank you. Hubby and I absolutely loved this so it will be going on high rotation, along with many of your other recipes. Your efforts are so appreciated 🤗
Thanks so much Liz ❤️
Delicious and so easy to make. The leftovers were used for a salad the next day, just as nice cold. This will definitely be a regular receipe in our household!
Wahoo, that’s great to hear Ainsley – N x
I made this for dinner tonight and it was delicious! It was so easy to make. Definitely a keeper
Thanks so much for letting me know Lynn!
I’m making this for dinner right now. I’m literally waiting for the broiler to heat up. I’ll be eating mine in a lettuce cup with rice and an Asian inspired cucumber salad on the side.
This sauce is amazing. I added a tiny bit of toasted sesame oil because I love that stuff and want to put it on everything.
Can’t wait to eat it.
Amazing!!!!!!! So easy! So delicious! Will definitely be making this again. Thank you!
Wahoo, thanks so much Charlie!
Nagi, you are a genius! As a Japanese, I’ve been reluctant to season salon anything other than salt and pepper.. I love this recipe. I got Alaskan Copper River Salmon and cooked with this recipe. It was to die for! I’ve tried more than a dozen of your recipes. I love every one of them. Thank you for being you and do what you do. I wish you the best♡
Sounds amazing Mumsie, I’m so happy you gave it a shot!
We have made this again today and found a new coconut sweet chili sauce by Marions Kitchen, that was so yummy. I also always cook my salmon in my turbo benchtop oven and it cooks the fish quickly and beautifully. Because we take our turbo oven on holidays, we can make your salmon anywhere. 🙂
Perfect Vera!!
Perfect salmon! I was getting tired of salmon and this has revived it for the whole family! So delicious with your Asian noodle salad. Yummmmm!
That’s so lovely to hear Cat!
LOVE this recipe. I am pescatarian and am always trying to find ways to keep my carnivore husband happy. He loves this just as much as I do and often asks me to make it. 100 recommend
Wahoo, I’m so glad you love it Melanie!
what should the oven temperature be for Broil? how high should it be?
Hi Rose, my grill heats at the maximum heat – so the highest your broiler will go.
Thank you Nagi, my son would never eat salmon, till I surprised the family last night with this recipe. He has asked me to make it again. Yaaay
That’s so great to hear Vera!
So easy, so delicious; a hit with the whole family!!! Thanks Nagi!!
Awesome Cat!!! – Nx
Hi Nagi. My partner can’t have oyster sauce. What could I replace it with in the salmon glaze?
Hi Maree, you can get a mushroom based “oyster” sauce which is a really good substitute ❤️
Ooh thanks for asking I have the mushroom as part of my stock of pantry items. Love it.
Hi Nagi …thank you for so many beautiful easy to make recipes… Just wondering if you could also add which ones can be cooked in an airfryer please with times if possible as I have a new Philips XXL which they recommend using 200c for most things…thanx IJ
I don’t actually have an air fryer!!
I’ve made this now 3 times these past 3 weeks. Truly delicious! I’m with you, don’t care about some “5 ingredient” recipe in order to make it easy, but this recipe doesn’t need any more ingredients! Perfect as it is! Not only is it really tasty and easy, it comes together in no time and minimum cleanup. Leftovers are delicious cold or room temp with a salad or rice. I especially want to thank you for introducing me to broiling salmon 🙂 I’m VERY picky (!!!) with my salmon and usually bake it or cook it on the grill. This was the first time ever I broiled salmon in the oven…. It came came out really really good!! Perfectly cooked, following your directions. A little charred on the outside, and moist and delicious on the inside… And I have to admit, I’m sooooo in love with your dog… 🙂 Thanks again.
Hi Nagi cooked your salmon recipe last night and it as amazing. Thank you for another great recipe.
Thanks so much for taking the time to let me know what you think! ❤️