Asian Glazed Salmon


If you are scared of cooking fish at home, this is the perfect recipe for you. It is virtually foolproof, ensuring a super delicious and extremely moist piece of fish. Even better? It just takes a few simple ingredients to make a flavor-packed marinade that does double duty as a sauce. Try it tonight and your dinner guests will thank you!

Servings: Makes enough marinade and sauce for 2 – 4 pieces of salmon.

2 tablespoons of hoisin sauce
2 tablespoons of soy sauce
2 tablespoons of rice vinegar
1 tablespoon of sesame oil
2 tablespoons of light brown sugar
1 clove of garlic, grated
1 teaspoon of ground ginger

2 – 4 filets of salmon
Sesame seeds and chopped scallions for garnish, optional



In a small bowl, whisk together the hoisin sauce, soy sauce, rice vinegar, sesame oil, brown sugar, garlic and ginger.


Place the salmon in a shallow dish.


Cover with half of the marinade.


Turn the fish to coat. Place the salmon in the fridge to marinade for 30 minutes. Reserve the other half of marinade to use as sauce.


Preheat oven to 400° F.

Place an ovenproof sauté pan over a medium-high flame. Coat the pan with a few turns of canola oil.

Wipe the marinade off the skin side of the salmon. Once the oil is hot, place the salmon in the pan skin side down. Cook for 4 – 5 minutes until the skin is crispy.


Pour reserved marinade over the fish.

Transfer the fish to the oven and cook for an additional 8 – 10 minutes, depending on how done you like your fish. Once the fish is flakey, it is ready to eat.


Top the fish with chopped scallions and sesame seeds and serve immediately.


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