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!
Perfect and delicious!
My non fish loving adult son devoured this meal. Another great recipe Nagi
Hi Nagi. Going to try this – looks amazing. What are the veggies and the sauce that are on the finished plate in the video though? Would like to do those too x
We had this last night with the everyday cabbage salad. what a wonderful dinner. All thumbs up from the family and going in the dinner rotation.
Forgot to rate!
this salmon was perfect, melt in your mouth! i broiled for 7 min at 450 but it wasn’t done yet so I did another 2-3 mins and switched it to bake at 400 (since my sauce was starting to burn). but after 1-2 mins it was perfect!!
oh and I used ground ginger, and still came out great, another nagi recipe for the win!!
A winner in our house. Fussy teen LOVES it
Nagi you’ve done it again. So so good. The only part I went rogue on was I used the marinade and mixed a little water and cornflour and cooked it to make a little sauce. Amazing. I don’t know what I did before you came along ❤️
Me and my son LOVE this recipe! My husband and daughter on the other hand don’t eat fish (even though I finally got my husband to try it, one of the many times I’ve made it, and he was speechless. Aka, you may have convinced him to try fish again! 🤞🏼). Anyway, do you think this would work on chicken breast/thighs? As long as I filleted the breast and/or pounded it thin?
I make this recipe on repeat, and it is as suitable for a quick family supper as it is for guests.
Thank you for the effort that you put into making your recipes foolproof. You are in a class of your own!
🤯 I have now made this incredible deliciousness 4 times and every single time it has been an absolute winner.
I have done it in the air fryer, in a pan and under the grill and I can honestly say that each way has produced an epic dish.
This recipe will take you from liking salmon to loving it.
Nagi 🌼 you really are a rock star!!!
Yumm!!! Best salmon ever! I don’t have oil spray so I added a little oil to the marinade and I oiled my ceramic cookware. Came out perfect and didn’t stick. The marinade makes a perfect sauce for stir fried vegetables too. I didn’t have oyster sauce so I substituted with hoison and a little fish sauce.
I eat this once a week. Delicious.
Nagi, this is by far one of my favorite recipes! I first discovered your red curry recipe online and eventually bought your book. Your recipe book has been amazing! I have so many recipes on rotation and they have not disappointed!
I love this recipe, it is super easy yet it feels like I’ve made something that would be expensive at a restaurant.
oops I forgot to give it a 5 star rating.
Brilliant recipe. I have cooked my salmon in the air fryer for some time now using rubs as flavouring….this flavour absolutely surpassed anything I have used before! And it was all thrown together in a couple of minutes. Thanks Nagi x
Perfect! Threw it together in a flash this morning, cooked in no time tonight (OK OVER cooked but that’s on me LOL) and devoured. A keeper!
Whoops…forgot the stars. All 5 of them!
what can i sub for the oyster sauce. We have allergies here.
I make this at least twice a month. Once I ran out of Oyster Sauce and used Hoisin Sauce. it turned out well, too. But then I don’t know what the allergies are.
This was so easy to make with staple Asian ingredients we already had. Paired it with homemade fried rice. Eager to try more of Nagi’s recipes based on how easy and yummy this one was!