Asian Glazed Salmon
User Reviews
5
Asian Glazed Salmon
Description
Asian Glazed Salmon showcases salmon fillets marinated in a mix of fresh ginger, crushed garlic, soy sauce, oyster sauce, and sweet chili sauce. The marinade infuses the fish with a sweet and savory flavor profile typical of Asian cuisine. The salmon is broiled under high heat, with careful glazing and oil spraying steps to create a caramelized surface while keeping the flesh moist and flaky. Careful attention is given to cooking temperature and timing to achieve medium rare doneness, which preserves juiciness.
The caramelized glaze adds a sticky texture and intensified flavor that pairs well with simple sides like steamed Asian greens and rice, complementing the salmon without overpowering it. The sprinkling of sesame seeds and finely sliced scallions or shallots adds a subtle crunch and freshness to each bite.
To prevent sticking or burning, the salmon is cooked without oil on the tray since the fish’s own oils provide sufficient lubrication and moisture. The cooking process avoids stove or BBQ methods to protect the glaze from burning. After serving, the baking tray can be soaked with water to easily remove the burnt glaze residue. The recipe includes safe cooking temperature guidelines to ensure optimal doneness and texture.
Ingredients
- 2 x 180g / 6oz salmon skinless (Note 1, fillets
- cooking spray olive oil, canola oil etc
Marinade
- 1 tsp ginger finely grated, fresh
- 1 garlic crushed, clove
- 1 tbsp soy sauce
- 2 tbsp oyster sauce
- 2 tbsp sweet chili sauce (Note 2)
To Serve (optional)
- sesame seeds
- scallion finely sliced, or shallot
- Asian Greens steamed
- 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.
Notes
- The salmon can be cooked with or without skin; if skin is present, remove the flesh after cooking as desired.
- Avoid cooking salmon on paper during broiling as it may burn; the natural oiliness of the salmon prevents sticking on the tray.
- Soak the broiler tray with water after cooking to easily loosen burnt glaze residue.
- Sweet chili sauce can be substituted with a mixture of honey or maple syrup plus sriracha or chili flakes, or by combining jam with water and hot sauce.
- Cook salmon to an internal temperature of 50°C (122°F) for medium rare to retain optimal juiciness; it will continue to rise slightly after resting.
- This recipe is best prepared under a broiler/grill rather than baking or stove-top to achieve ideal caramelization without overcooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 276 kcal
% Daily Value*
| Serving | 214g | |
| Calories | 276cal | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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