This ultra-quick recipe is ready in 20 minutes, making it ideal for a weeknight dinner. This Asian salmon is easy and flavorful. Unlike complex recipes where you need to marinate the fish before cooking, in this recipe, I simply brush the salmon with oil, broil it, and then coat it in a simple glaze. Salmon is always delicious, even when minimally seasoned. But this Asian version is exceptionally flavorful. I make it for my family almost weekly.
Ingredients
Instructions
Recipe Card
Soy sauce: I use reduced-sodium soy sauce in most of my recipes. Cornstarch: Just 1 teaspoon to help thicken the sauce. Honey: Just one tablespoon. It doesn’t make the glaze sweet; it merely balances out the other flavors. Hot sauce: Much like the honey, it doesn’t make the glaze spicy. But it adds an interesting layer of flavor. Fresh garlic and ginger: Mince them yourself, or use the stuff that comes in a jar. Salmon fillets: I prefer skin-on fillets. The skin is the best part of the fish! Avocado oil: I use this neutral-tasting oil to coat the salmon fillets before cooking them. Scallions: Add color and flavor.
Heat your broiler on high. Line a large, rimmed, broiler-safe baking sheet with foil and spray it with oil. Place the salmon pieces on the foil and spray them with oil. In a small saucepan, whisk the soy sauce and cornstarch. Add the honey, hot sauce, minced garlic, and minced ginger, whisking to combine. Heat the mixture over medium-low heat, whisking often, until it thickens into a glaze, 2- 3 minutes. Remove from heat. Remove the cooked salmon fillets to a serving platter. Brush them with the glaze, sprinkle them with scallions, and serve.
Sauteed bok choy Cabbage stir-fry Asian Brussels sprouts Cauliflower fried rice Shirataki sesame noodles Cabbage pancakes Asian cabbage salad Asian cucumber salad
You can also freeze the leftovers in freezer bags for up to three months. Thaw them overnight in the refrigerator.
