Tasty Asian Glazed Salmon For Dinner Recipe

I can’t wait for you to try my Baked Teriyaki Salmon that turns a handful of pantry staples into a glossy, caramelized glaze in under 30 minutes.

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I love dishes that look restaurant-level but dont take all night. This Tasty Asian Glazed Salmon For Dinner surprised me the first time, and it still does.

Sweet, savory glaze with a kick of fresh ginger and the deep umami of soy sauce makes every bite interesting. People expect fancy, then I tell them its doable.

I pin every similar thing under Asian Salmon Recipes and Baked Teriyaki Salmon and somehow this one always wins. Give it a spot on your menu when you want to impress without overdoing it, you might be shocked how often you reach for it.

Ingredients

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Salmon: rich protein and omega 3 fats, keeps you full and healthy-ish.
Soy sauce: gives salty umami punch, contains sodium so choose low sodium.
Brown sugar or honey: makes glaze sweet and glossy, watch how much you add.
Garlic: sharp, savory boost that rounds flavors and may help your immune system.
Ginger: warm, slightly spicy zing that brightens the fish and helps digestion.
Toasted sesame oil: tiny amount gives nutty aroma, very strong so use sparingly.
Cornstarch slurry: thickens glaze fast, gives shiny finish, adds no real nutrition.

Ingredient Quantities

4 salmon fillets (about 6 oz each) skin on or off as you like

1/4 cup low sodium soy sauce

2 tablespoons packed brown sugar (or 1 1/2 tbsp honey if you prefer)

1 tablespoon rice vinegar or mirin

1 teaspoon toasted sesame oil

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 teaspoon cornstarch mixed with 1 tablespoon water (for a quick glaze)

1 tablespoon neutral oil (vegetable or canola) for searing or baking

2 green onions, thinly sliced for garnish

1 tablespoon sesame seeds, toasted

Pinch of black pepper and optional pinch red pepper flakes for heat

How to Make this

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1. Make the sauce: whisk together 1/4 cup low sodium soy sauce, 2 tablespoons packed brown sugar (or 1 1/2 tbsp honey), 1 tablespoon rice vinegar or mirin, 1 teaspoon toasted sesame oil, 2 minced garlic cloves, 1 tablespoon grated ginger, a pinch of black pepper and optional pinch red pepper flakes. Spoon about 2 tablespoons of this mixture into a small bowl and set aside (you’ll use this for the glaze).

2. Put the salmon fillets in a shallow dish or zip top bag and pour the remaining sauce over them, turning to coat. Marinate in the fridge 15 to 30 minutes tops (longer and the acid can start to “cook” the fish).

3. Make the cornstarch slurry: mix 1 teaspoon cornstarch with 1 tablespoon cold water until smooth, set nearby.

4. Preheat oven to 400 F. Pat the marinated fillets dry with paper towels (this helps get a nice sear and better caramelization). Discard any used marinade left in the bag or dish.

5. Heat 1 tablespoon neutral oil (vegetable or canola) in an ovenproof skillet over medium high. When shimmering, place salmon skin side down if it has skin, press gently so it makes contact and sear 2 to 3 minutes until the skin is crisp and the edge is opaque. Flip and sear 30 to 45 seconds more.

6. Transfer the skillet to the oven and finish cooking 6 to 8 minutes depending on thickness and desired doneness (or if you prefer not to sear, bake on a lined sheet 10 to 12 minutes at 400 F). Salmon is done when it flakes easily but is still moist.

7. While the fish finishes, pour the reserved 2 tablespoons sauce into a small saucepan, bring to a simmer, stir in the cornstarch slurry and cook 1 to 2 minutes until glossy and thickened. Turn off heat.

8. In the last minute of cooking brush the thickened glaze all over the top of the salmon and return to the oven or hit under the broiler for 30 to 60 seconds to get that caramelized finish, watch closely so it doesn’t burn.

9. Rest the salmon 1 to 2 minutes, spoon any extra glaze over the fillets, then garnish with thinly sliced green onions and 1 tablespoon toasted sesame seeds. Serve with rice or veggies and add extra red pepper flakes if you want heat.

Equipment Needed

1. Measuring cups and spoons (1/4 cup, tbsp, tsp)
2. Whisk or fork to mix the sauce and slurry
3. Small bowl for the reserved sauce and for the cornstarch slurry
4. Shallow dish or zip top bag for marinating the fillets
5. Paper towels to pat the salmon dry
6. Ovenproof skillet (cast iron or stainless) or a rimmed baking sheet if you skip searing
7. Tongs or a fish spatula to flip the fillets
8. Small saucepan and a spoon to thicken the glaze
9. Silicone brush for glazing plus an oven mitt for handling the hot skillet or sheet

FAQ

Q: Can I use honey instead of brown sugar? A: Yes, use about 1 1/2 tablespoons honey in place of 2 tablespoons brown sugar. Honey gives a slightly different sweetness and browns faster so keep an eye on the heat.

Q: Should I cook the salmon skin on or off? A: Either is fine. Skin on helps hold the fillet together and gets nice and crispy if you sear it skin-side first. If you hate the skin just remove it before cooking, no big deal.

Q: Can I use frozen salmon? A: Yes but thaw it first. Best is overnight in the fridge or a quick cold water thaw. Pat dry really well before glazing so the sauce sticks.

Q: Will the glaze burn while cooking? A: It can if the heat is too high because of the sugar. Cook on medium, reduce the glaze slowly, or stir in the cornstarch slurry at the end to thicken. Add the glaze near the end of cooking and baste, rather than cooking the fish in a big pool of syrup the whole time.

Q: Is it better to sear or bake the salmon? A: Both work. Sear 2 to 3 minutes per side in a hot pan then finish in a 400 F oven for 5 to 7 minutes. Or bake straight in a 400 F oven for about 10 to 12 minutes depending on thickness. Searing gives a crust, baking is easier and hands off.

Q: How do I know when the salmon is done? A: Look for flakes that separate with a fork and a slightly translucent center. If you use a thermometer aim for about 125 to 130 F for medium, it will rise a bit while resting. Let it rest a minute or two before serving.

Tasty Asian Glazed Salmon For Dinner Recipe Substitutions and Variations

Soy sauce (1/4 cup): swap with tamari 1:1 for a gluten free sub, or coconut aminos 1:1 but taste and add a pinch of salt cause it’s sweeter and less salty.
Brown sugar (2 tbsp) or honey: use maple syrup or agave 1:1 for honey, or replace with light brown sugar 1:1; if you use a liquid sweetener, reduce other liquid a bit so the glaze doesnt get too thin.
Rice vinegar or mirin (1 tbsp): use apple cider vinegar plus 1/4 tsp sugar per tbsp, or a mild dry sherry/white wine 1:1; mirin adds sweetness so adjust to taste.
Cornstarch slurry (1 tsp cornstarch + 1 tbsp water): swap with arrowroot or tapioca starch at the same ratio for a glossy finish, or use 1 tsp all purpose flour mixed with 1 tbsp water but simmer longer to cook out the raw flour taste.

Pro Tips

– Pat the fillets really dry and let them warm up at room temp for 10 to 15 minutes before cooking, this helps a better sear and sweeter caramelization, if the salmon has skin lightly score it so it wont curl and press it into the pan when it first hits the oil so the whole skin crisps.

– Keep the marinade time short, 15 to 30 minutes max, otherwise the acid will start to “cook” the fish and make it mealy, and always pat the fish dry after marinating so you still get a good brown crust.

– Always cook the reserved sauce until it bubbles for at least a minute after you add the slurry, that kills any bugs from the raw fish and gives you a glossy safe glaze, brush thin coats of glaze at the end and broil for just 30 to 60 seconds if you want extra char but watch it close so it doesn’t burn.

– Use an instant read thermometer if you’re unsure, pull salmon at about 120 to 125 F for medium rare or 130 to 135 F for medium, let it rest a minute or two so carryover finishes it and the juices redistribute, this keeps it moist instead of dry.

Tasty Asian Glazed Salmon For Dinner Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I can’t wait for you to try my Baked Teriyaki Salmon that turns a handful of pantry staples into a glossy, caramelized glaze in under 30 minutes.

Servings

servings

Calories

420

kcal

Equipment: 1. Measuring cups and spoons (1/4 cup, tbsp, tsp)
2. Whisk or fork to mix the sauce and slurry
3. Small bowl for the reserved sauce and for the cornstarch slurry
4. Shallow dish or zip top bag for marinating the fillets
5. Paper towels to pat the salmon dry
6. Ovenproof skillet (cast iron or stainless) or a rimmed baking sheet if you skip searing
7. Tongs or a fish spatula to flip the fillets
8. Small saucepan and a spoon to thicken the glaze
9. Silicone brush for glazing plus an oven mitt for handling the hot skillet or sheet

Ingredients

4 salmon fillets (about 6 oz each) skin on or off as you like
1/4 cup low sodium soy sauce
2 tablespoons packed brown sugar (or 1 1/2 tbsp honey if you prefer)
1 tablespoon rice vinegar or mirin
1 teaspoon toasted sesame oil
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 teaspoon cornstarch mixed with 1 tablespoon water (for a quick glaze)
1 tablespoon neutral oil (vegetable or canola) for searing or baking
2 green onions, thinly sliced for garnish
1 tablespoon sesame seeds, toasted
Pinch of black pepper and optional pinch red pepper flakes for heat

Directions

Make the sauce: whisk together 1/4 cup low sodium soy sauce, 2 tablespoons packed brown sugar (or 1 1/2 tbsp honey), 1 tablespoon rice vinegar or mirin, 1 teaspoon toasted sesame oil, 2 minced garlic cloves, 1 tablespoon grated ginger, a pinch of black pepper and optional pinch red pepper flakes. Spoon about 2 tablespoons of this mixture into a small bowl and set aside (you'll use this for the glaze).
Put the salmon fillets in a shallow dish or zip top bag and pour the remaining sauce over them, turning to coat. Marinate in the fridge 15 to 30 minutes tops (longer and the acid can start to "cook" the fish).
Make the cornstarch slurry: mix 1 teaspoon cornstarch with 1 tablespoon cold water until smooth, set nearby.
Preheat oven to 400 F. Pat the marinated fillets dry with paper towels (this helps get a nice sear and better caramelization). Discard any used marinade left in the bag or dish.
Heat 1 tablespoon neutral oil (vegetable or canola) in an ovenproof skillet over medium high. When shimmering, place salmon skin side down if it has skin, press gently so it makes contact and sear 2 to 3 minutes until the skin is crisp and the edge is opaque. Flip and sear 30 to 45 seconds more.
Transfer the skillet to the oven and finish cooking 6 to 8 minutes depending on thickness and desired doneness (or if you prefer not to sear, bake on a lined sheet 10 to 12 minutes at 400 F). Salmon is done when it flakes easily but is still moist.
While the fish finishes, pour the reserved 2 tablespoons sauce into a small saucepan, bring to a simmer, stir in the cornstarch slurry and cook 1 to 2 minutes until glossy and thickened. Turn off heat.
In the last minute of cooking brush the thickened glaze all over the top of the salmon and return to the oven or hit under the broiler for 30 to 60 seconds to get that caramelized finish, watch closely so it doesn't burn.
Rest the salmon 1 to 2 minutes, spoon any extra glaze over the fillets, then garnish with thinly sliced green onions and 1 tablespoon toasted sesame seeds. Serve with rice or veggies and add extra red pepper flakes if you want heat.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.