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 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.
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!
Totally delicious! And fast! Love that it’s done in the oven, so non-messy!
A new favorite!
So easy and so tasty. My 10 year old who doesn’t like salmon said I could make this again!
EXCELLENT RECIPES
Hi Nagi,
I am new to your delicious recipes love your new book. I am wanting to do your Asian glazed salmon over Christmas for 6 people – can I use the same method for a side of salmon ? How much marinade will I need ?
A favourite in our house
Omg this was so good, Nagi! Served this with your roast potatoes and asparagus on the side. Perfect!
Love love love this recipe! So simple yet so full of flavour 😋😋
This is so ridiculously easy to make, minimal clean up and amazing flavour. Is cooked in my house weekly.
So quick and easy and everything in the pantry. I pull out frozen salmon fillets and put in marinade in the morning before work.Takes 5 minutes . Too easy.
In the evening it’s a quick cook under the grill,just time to cook rice/make a simple salad. Kids love it too. Winner all round.
So easy and delicious! A fan favourite in our house
Awesome marinade (left salmon in for 45 min), heated up the leftover marinade to use as a sauce over the pan grilled salmon. Delicious! Thank you.
We used skin on fillets and cooked on the BBQ. It didn’t burn at all, was super tender and delicious. Had it last week and now on the menu for this week!
Can I leave the oyster (or other substitute) out completely? My friend cant have anything sweet.
I can’t decide who I love more, You or Dozer