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!
nag says
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.
Nagi says
That’s awesome!!!! Love hearing this ❤️
Tanya says
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.
Nagi says
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
Linda says
This came out amazing
Nagi says
Woot! That’s great Linda – N x
Margaret L says
Really simple and delicious! I was wondering if it would be possible to freeze the raw salmon with the marinade for future meals?
D Campbell says
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.
Nag says
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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Nagi says
Hi Nag, use this method: https://www.recipetineats.com/miso-marinated-side-of-salmon/ but with the Asian Glaze – N x
Liz says
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 🤗
Nagi says
Thanks so much Liz ❤️
Ainsley says
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!
Nagi says
Wahoo, that’s great to hear Ainsley – N x
Lynn says
I made this for dinner tonight and it was delicious! It was so easy to make. Definitely a keeper
Nagi says
Thanks so much for letting me know Lynn!
Qui says
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.
Charlie says
Amazing!!!!!!! So easy! So delicious! Will definitely be making this again. Thank you!
Nagi says
Wahoo, thanks so much Charlie!
Mumsie says
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♡
Nagi says
Sounds amazing Mumsie, I’m so happy you gave it a shot!
Vera Mills says
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. 🙂
Nagi says
Perfect Vera!!
Cat Parkinson says
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!
Nagi says
That’s so lovely to hear Cat!
Melanie says
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
Nagi says
Wahoo, I’m so glad you love it Melanie!
Rose says
what should the oven temperature be for Broil? how high should it be?
Nagi says
Hi Rose, my grill heats at the maximum heat – so the highest your broiler will go.
Vera Mills says
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
Nagi says
That’s so great to hear Vera!
Cat says
So easy, so delicious; a hit with the whole family!!! Thanks Nagi!!
Nagi says
Awesome Cat!!! – Nx
Maree says
Hi Nagi. My partner can’t have oyster sauce. What could I replace it with in the salmon glaze?
Nagi says
Hi Maree, you can get a mushroom based “oyster” sauce which is a really good substitute ❤️
Jonny Quest says
Ooh thanks for asking I have the mushroom as part of my stock of pantry items. Love it.
Isajo says
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
Nagi says
I don’t actually have an air fryer!!