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!
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 works 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!
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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
Asian Glazed Salmon recipe video!
My chili sauce just says chili sauce not sweet or hot. So can i use that> its by the same folkes that make sambal olek which i believe is hot chili sauce
Hi Beth, you can use it – see the notes for a substitute here. N x
This is a big hit at our house served with your vermicelli noodle salad the only only problem is our own Dozer (15 year old Angel the retriever) is devestated that there are never any leftovers!!
😂 Poor Angel, will just have to settle for a belly rub! N x
Nagi! Thankyou so very much for this recipe! I cannot believe that my 7 year old “I dont eat anything’ daughter ate this without any issues! This will definitely be on a regular rotation, I’m so grateful! Bless you and thankyou once again.
That’s awesome!!!! Love hearing this ❤️
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