Go Back
–+ servings
Asian salmon is served on a white plate with chopsticks.
Print Add to Collection

Easy 20-Minute Asian Salmon Recipe

This delicious Asian salmon is quickly pan-fried (or broiled) and then coated with a flavorful glaze of soy sauce, honey, and garlic.
Course Main Course
Cuisine Asian
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings
Calories 310kcal
Author Vered DeLeeuw

Ingredients

Salmon:

  • 1 tablespoon Avocado oil
  • 4 salmon fillets 6 ounces each, pin bones removed
  • 4 tablespoons scallions green part, thinly sliced
  • 1 tablespoon toasted sesame seeds

Glaze:

  • 2 tablespoons reduced-sodium soy sauce or a gluten-free alternative
  • 1 teaspoon cornstarch
  • 1 tablespoon honey or maple syrup, real or sugar-free
  • 1 teaspoon hot sauce
  • 1 teaspoon fresh garlic minced
  • 1 teaspoon fresh ginger root minced

Instructions

Pan-Frying Instructions:

  • Optional: Lightly season the salmon fillets with salt and pepper to taste. This is not strictly needed, as we will coat them in a glaze, but it adds a layer of flavor.
    The salmon was seasoned with salt and pepper.
  • Heat a tablespoon of avocado oil in a 12-inch nonstick skillet over medium heat. Add the salmon fillets, skin side down, and cook them until cooked through. Thin fillets will need about 3 minutes per side, and thick ones will need about 4 minutes per side plus a minute on each edge. They should reach an internal temperature of 145°F.
    Pan-frying the salmon.

Broiling Instructions:

  • Heat the broiler on high and position a rack 6 inches below the heating element (not directly below). Line a large, rimmed, broiler-safe baking sheet with foil and coat it with oil. Place the salmon pieces, skin side down, on the foil and coat them with oil. If you wish, you can lightly season them with salt and pepper to taste, but this is optional.
    Two salmon fillets on a foil-lined baking sheet.
  • Broil the salmon until opaque and cooked through. Thin fillets will need about 5 minutes, and thicker ones will need about 8 minutes. They should reach an internal temperature of 145°F. Loosely cover them with foil after the first 5 minutes if they darken too much.
    The salmon fillets are fully cooked.

Prepare the glaze:

  • In a small saucepan, whisk the soy sauce and cornstarch until completely dissolved. Add the honey, hot sauce, minced garlic, and minced ginger, whisking to combine. Heat the mixture over medium-low heat, whisking often, for about 2 minutes, until it thickens into a syrup. Remove immediately from the heat.
    The sauce has thickened and is ready.

To Serve:

  • Remove the cooked salmon fillets to a serving platter. Brush them with the glaze, sprinkle them with scallions and/or sesame seeds, and serve.
    The salmon was sprinkled with sesame seeds.

Video

Notes

  • The sauce thickens fast, so heat it over medium-low heat and keep an eye on it. If it has thickened too much and is difficult to spread on the salmon fillets, stir in a small amount of water - a teaspoon or two - to thin it out. 
  • You can vary your hot sauce. Sriracha adds subtle sweetness, while classic American hot sauces are more vinegary.
  • You can keep the leftovers in an airtight container in the fridge for 3-4 days. I don't like to reheat salmon, as it becomes overcooked and fishy upon reheating, so I serve the leftovers cold on a bed of arugula dressed with sesame oil and soy sauce.
  • You can also freeze the cooled leftovers in freezer bags for up to three months. Thaw them overnight in the fridge.

Nutrition

Serving: 1salmon fillet | Calories: 310kcal | Carbohydrates: 6g | Protein: 35g | Fat: 15g | Saturated Fat: 2g | Sodium: 391mg | Sugar: 5g