Asian Glazed Salmon

This Asian Glazed Salmon is the perfect quick, easy, and delicious dinner! Tender and flaky salmon filets are soaked in a simple Asian salmon marinade, broiled until caramelized, and smothered in a sticky sauce. This recipe is gluten-free, dairy-free, and Paleo. 

Asian Glazed Salmon

Salmon is hands down one of my favorite ways to put a quick dinner on the table. And this Sticky Asian Salmon is no exception. 

This recipe is delicious but so quick to put together. It’s made with wild salmon filets and a simple Asian salmon marinade that’s made up of common pantry staples. The salmon filets are marinated for 20 minutes, cooked under the broiler, then brushed with a sweet, sticky sauce made from reduced marinade. 

Serve this salmon with your favorite veggies and a side of rice for a delicious weeknight dinner!

Ingredients Needed

This Asian salmon recipe is made with ingredients you probably already have in your kitchen! 

• Coconut Aminos, Honey, and Rice Wine Vinegar: a sweet and tangy base for the Asian salmon marinade.
• Garlic and Ginger: use freshly minced garlic and ginger for the best, most authentic flavor.
• Red Pepper Flakes: just a pinch to give the marinade a kick of heat.
• Wild Salmon Filets:
• Oil: I like to use avocado oil to grease the baking sheet so the salmon doesn’t stick.
• Sesame Seeds and Scallions: for garnish!

How to Make this Asian Salmon Recipe

Asian glazed salmon could not be easier to make! A quick marinade, a quick broil, and dinner is served! 

1. Marinate the salmon: In a medium bowl, combine coconut aminos, honey, vinegar, garlic, ginger, and red pepper flakes. Add the salmon and marinate for 20 minutes.
2. Cook: Preheat the broiler to high and lightly grease a rimmed baking sheet with oil. Transfer the salmon onto the baking sheet. Broil for 8-10 minutes.
3. Make the sauce: Pour the marinade into a small pot. Bring to a boil and cook until reduced and sticky.
4. Garnish and serve: Brush the salmon with the marinade, sprinkle with sesame seeds and scallions, and serve.

Should You Marinate Salmon Overnight?

There’s no need! In fact, I actually don’t recommend marinating much longer than the 20 minutes listed in this recipe.

Twenty minutes of marinating time is perfect for infusing the salmon with flavor. Marinating too long, especially with an acidic ingredient like vinegar, can result in mushy fish.

Do You Cook Salmon Covered or Uncovered in the Oven?

Uncovered! Since the salmon cooks quickly, leaving it uncovered as it cooks in the oven is totally fine. The filets cook all the way through and the top of the salmon gets deliciously caramelized. 

How Long to Cook Salmon

While this depends on the thickness of your fish, I broil mine for 8-10 minutes and it comes out perfectly tender. 

To check that the salmon is done cooking, insert a fork and gently twist it. If it flakes easily, it’s good to go!

Tips

• Use filets of the same size. When you’re buying salmon, look for filets of roughly the same thickness so they cook at the same rate.
• Buy wild caught salmon. It’s better for you and more sustainable than farmed salmon.
• Check the temp. Although you can usually tell that it’s done by checking the texture of salmon, you can also use a meat thermometer to check the temperature if preferred. It should be 125-130ºF. 

Let’s Make it a Meal

Because this Asian salmon recipe is such a quick dish to make, it’s best to serve it with a prepped ahead veggie dish or something that takes just a few second to throw together. I like to make a big batch of roasted veggies or garlicky blistered green beans at the beginning of the week to use throughout the week, but you could also serve it up with a simple green salad. 

Some other options are a quick coleslaw, white rice or cauliflower rice, or zucchini noodles!

How to Store

Leftover cooked salmon will last in an airtight container in the fridge for up to 3 days or in the freezer for 4-6 months.

To reheat, thaw overnight in the fridge then warm at 275ºF for 15 minutes or until heated through. The lower heat and slower cook time prevents the fish from drying out!

More Salmon Recipes

• Herb Butter Salmon with Blistered Tomatoes and Green Beans
• 3-Ingredient Dijon Salmon
• Sheet Pan Salmon with Sage Pesto and Root Vegetables
• Salmon and Veggies En Papillote
• Chili Maple Glazed Salmon
• Horseradish Salmon
• Easy Salmon Puttanesca

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Sticky Asian Salmon

5 from 4 votes

This Sticky Asian Salmon is the perfect quick, easy, and delicious dinner! Tender and flaky salmon filets are soaked in a simple Asian salmon marinade, broiled until caramelized, and smothered in a sticky sauce. This recipe is gluten-free, dairy-free, and Paleo.

Servings 2

Prep Time 25 minutes minutes

Cook Time 10 minutes minutes

Total Time 35 minutes minutes

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Ingredients

  

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• 1/4 cup coconut aminos
• 2 tablespoons honey
• 1 tablespoon rice wine vinegar
• 2 garlic cloves minced
• 2 ” piece fresh grated ginger peeled and minced
• Pinch red pepper flakes
• 1 lb. wild salmon filets
• 1 teaspoon avocado oil
• 2 teaspoons sesame seeds
• Garnish with scallions

Instructions

• Add coconut aminos, honey, vinegar, garlic, ginger and red pepper flakes to a medium bowl. Whisk together until combined. Add in salmon fillets and let marinate for about 20 minutes.
• Preheat broiler too high. Lightly grease a rimmed baking sheet with avocado oil and transfer salmon fillets on it. Broiler for 8-10 minutes, or until salmon is fully cooked through.
• Meanwhile pour marinade to a small pot. Heat and bring to a boil. Continue to cook until the sauce is reduced and sticky.
• When salmon is done cooking, remove and brush on extra marinade for a sticky glaze.
• Sprinkle salmon with sesame seeds and scallions and serve with your favorite side.

Notes

Serve with cauliflower rice, a side salad, roasted vegetables or white rice.

Nutrition

Calories: 333kcalCarbohydrates: 18.1gProtein: 36gFat: 12.6gSaturated Fat: 1.9gCholesterol: 78mgSodium: 120mgFiber: 1.4gSugar: 4.9g

Keyword: Asian glazed salmon, Asian salmon, Asian salmon marinade, Asian salmon recipe

Course: Dinner

Method: Oven

Cuisine: Asian

Author: Lexi

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