Asian Glazed Salmon

Name: Asian Glazed Salmon
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 serving
Ingredients: 2 x 180g / 6oz salmon fillets; Oil spray; 1 tsp fresh ginger; 1 garlic clove; 1 tbsp soy sauce; 2 tbsp oyster sauce; 2 tbsp Sweet chili sauce; sesame seeds; scallions/shallots; Steamed Asian greens; rice

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5.0

264 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings
2
Calories
276 kcal
Course
Dinner
Cuisine
Asian

Asian Glazed Salmon

Paige Becker

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Recipe video above. This salmon is marinated for just 30 minutes in a simple but super tasty Asian marinade and then broiled/grilled to produce a gorgeous caramelisation. Just a really fantastic, quick and delicious way to cook salmon using pantry staples.

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Ingredients

Servings

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

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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.

Notes

Salmon - It doesn't matter if the salmon has skin, just cook it as is then eat the flesh off the skin. Don't cook the salmon on paper, it will burn under the broiler/oven grill. The salmon is oily enough and it sweats underneath so it won't stick to the tray. As for getting burnt glaze off the tray - soak with a little water while you're eating dinner and it should come off easily!
Sweet chili sauce substitutes:
- 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
Internal cooked temperature for salmon:
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.
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!
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.