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”!
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 salmon fillets , skinless (approximately 0.8 – 1lb / 400 – 500g)
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 1)
To Serve (optional)
- Sesame seeds
- Scallions/shallots , finely sliced
- Steamed Asian Greens
- Rice
Instructions
- Combine the Marinade ingredients in a shallow bowl. Add salmon and turn to coat. Cover and marinate for 30 minutes or up to overnight.
- Heat grill/broiler on high. Place the rack 25 cm / 10″ from the heat source.
- Place salmon on baking tray (no oil required). Scrape all the excess glaze from the bowl onto the salmon.
- Grill/broil for 7 to 10 minutes, until the top of the salmon is beautifully caramelised. 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 1/2 tbsp honey or maple syrup + 1/2 tbsp sriracha or any other hot sauce or chili paste or 1/4 tsp chili flakes
– 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 2. This recipe is not suitable for cooking on the stove or BBQ because the glaze will burn too quickly. Baking does not work quite as well because it takes longer to get the caramelisation, by which time the salmon is somewhat overcooked. Broiling/grilling is the best method!
Nutrition Information:
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!
Simple, quick and yet so tasty and authentic tastes of the far east. Thank you Nagi
Delicious and easy ! My new favorite ❤️
Another winning recipe, thank you Nagi! made this for dinner tonight and the family and I thought it was absolutely delicious, definitely making this again, it was so incredibly easy too
I usually don’t use the broil setting on my stove but it worked very nicely to caramelize the glaze and the fish was not dry at all. The glaze is very good and this was a popular dinner dish.
Sensational. Little effort, exceptional result.
Love this!
We usually use your recipe for the salmon with the cream sauce – totally Delish! Now we have another great option!
This is an excellent marinade. Do you think I can use this on firm tofu?
Wow! Everyone raved about this one! And soooo easy. I love that I can marinade this and then go about my day. When it’s dinner dinner time I just pop it in the oven for 10 min…doesn’t get much easier than that! And the flavors!…so good!
Put this in the oven after returning from Nagi’s fabulous book launch event in Sydney. It was ready in minutes and tasted amazing. Thanks as always!
Hi Nagi,
Just wondering what your favourite go-to-brand of sweet chili sauce is? I would value your opinion very much, thankyou.
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.
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!