If you don’t already, this recipe is reason alone to keep soy sauce & sesame oil in your pantry. It’s simple, yet results in such a tangy, sticky, sweet, and satisfying Asian salmon. The broil at the end gives you crispy edges and tender, flaky results. Every. Time.
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Mix Up A Little Glaze
And dinner’s almost done. This glaze has maximum flavor, all it needs is a little time with the salmon. The soy sauce has a salty depth of flavor that balances nicely with the sweetness of the honey. Salmon really absorbs the flavors.
The cooking technique gets you tender, flaky fish and irresistibly crispy edges. This is one of my favorite new salmon suppers. Make a little extra glaze to roast some of your favorite veggies alongside. Or pair it with your favorite Asian noodle dish.
These leftovers also make a great cold or room temp lunch the next day. Enjoy! – Linds x
Is Asian Salmon Keto? Low Carb? Paleo? Gluten Free?
- Keto + low carb – This Asian salmon recipe calls for honey, which has 17g of carbs per tablespoon. To cut down the carbs, consider adding less honey, only using the glaze to bake (not the sauce at the end), OR, substituting honey for a sugar free maple syrup.
- Paleo – For paleo salmon, you’ll want to substitute soy sauce for coconut aminos.
- Gluten Free – Believe it or not, soy sauce contains gluten. Opt for a gluten free soy sauce alternative such as coconut aminos.
Ingredient Notes + Variations
A few simple ingredients are all you need for loads of flavor and perfectly moist Asian salmon.
- What kind of salmon? I prefer skinless filets when baking as the skin won’t crisp, and has an odd texture when soft. We always buy wild salmon vs. farmed–it contains fewer contaminants and more minerals! (more about the difference here).
- Wait… honey?! I know, it’s not low carb. Feel free to substitute this for a sugar free syrup (I love Birth Blender)–just know the sugar swaps won’t caramelize along the surface of the salmon. Another option to save some carbs is to skip the sauce at the end, or, use less honey.
- Ginger is such a pain to prep… I love purchasing the frozen cubes of peeled and minced ginger. It saves so much time! (Trader Joes always has this.)
- Soy sauce options – I typically use low sodium soy sauce, traditional soy sauce will also work.
- I want more heat! Just increase the amount of sriracha added. As is, the sriracha doesn’t make this Asian salmon spicy, rather it rounds out the sauce.
How to Make Asian Salmon
1. Combine glaze ingredients together in a bowl. Divide the glaze in half by separating it into 2 bowls.
2. Place salmon on a baking sheet, and cover with parchment paper. Bake until cooked through.
3. Remove salmon from the oven, and brush with half of the glaze. Broil until the tops becomes golden.
4. Drizzle salmon with the remaining glaze. Sprinkle with sesame seeds and sliced green onions. Enjoy!
Should I Marinate Salmon Before Cooking?
No need to marinade to use a salmon marinade here. We’ll brush the glaze on top, which will absorb into the fish for loads of flavor. I love this method, as it gets dinner on the table so much faster! Have a little more to make dinner? Check out my Asian chicken marinade.
Tips + Tricks
- Parchment paper is a must! It keeps the salmon incredibly moist.
- Don’t skip the broil, it carmelizes the sugars in the honey, giving the top of your salmon a delicious crust.
- Don’t skip the toppings, sesame seeds add an incredible crunch, while the green onions add a pop of freshness.
Reheat + Storing Tips
Leftovers will last in the fridge for 3-4 days. Reheat your salmon in the microwave–I like to gently cover it in a damp paper towel to help keep the fish moist.
Can You Freeze Cooked Salmon?
Sure can! Place your salmon and sauce in a freezer bag, and remove as much air as possible before freezing. Keep in mind that the delicious crust will not stay crisp once you freeze and reheat this Asian salmon.
We love serving this Asian salmon over a bed of cauliflower rice or fried cauliflower rice, white or brown rice would also do. Simple veggies are a great side here, think Asian-inspired green such as this sauteed bok choy or these pan fried green beans.
What Should I Do With Leftovers?
Aside from the obvious (reheating and serving with sides), this Asian salmon is delicious a handful of ways. Bonus: It’s great warm or cold! Here are some ideas…
- Cold Salad: Use it instead of chicken in this Chinese chicken salad, or this Thai chicken salad.
- Stir fry: Chop cooked salmon and stir it into your favorite stir fry, like this chicken stir fry.
- Eggs: Mix into your next scramble, omelet, or egg muffins.
- Over toast: with cream cheese.
- Flake for a mayo-based salad, just substitute this salmon in my tuna salad or chicken salad.
More Salmon Recipes
- Parmesan Crusted Salmon
- Pistachio Crusted Salmon
- Salmon Bruschetta
- Smoked Salmon Salad
- Salmon Piccata
Asian SalmonPrint Recipe Pin Recipe
- 3 tablespoons honey
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon Sriracha optional
- 1 teaspoon seasoned rice vinegar
- 3 cloves garlic minced
- 1 tablespoon ginger grated
- 4 salmon filets skinless
- 2 green onions sliced
- sesame seeds
- Prepare oven racks so the top rack is 6" away from the bottom of your broiler. Preheat oven to 400 F. Option to line a baking sheet with foil for easy clean-up.
- Place salmon on prepared baking sheet, leaving a few inches between each filet. Place parchment paper on top, and bake in preheated oven for 15-18 minutes–bake time will vary depending on how thick your salmon is, you'll know it's done once the center is cooked through and it flakes easily.
- Meanwhile, in a small bowl, whisk together all glaze ingredients. Divide glaze into 2 bowls and set aside.
- Remove salmon from the oven and turn the oven broiler to high. Discard parchment paper. Brush half the glaze evenly over the salmon, and broil on the top rack for 2-3 minutes, or until the top is golden brown and gently crisp.
- Divide salmon onto plates, and spoon additional glaze over each. Sprinkle with sesame seeds and sliced green onions. Enjoy!