Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Asian Glazed Salmon Recipe
Tremendous quick to make, it takes longer to cook dinner the rice than this EASY Asian Salmon! The marinade solely requires 5 elements – ginger, garlic, oyster sauce, candy chili sauce and soy sauce. But it surely actually tastes prefer it’s acquired extra in it!
It is a reader-favourite recipe included by common demand in my debut cookbook “Dinner”!
It is a reader-favourite recipe included by common demand in my debut cookbook “Dinner”!
After sharing Greek Moussaka with you on Monday which requires a minimum of FIVE pots, pans and trays to make (definitely worth the effort, however not an on a regular basis meal!), I believed I’d higher to a 180º and share a a lot quicker recipe at this time. 😉
My buddy John from He Wants Meals, a shocking Sydney meals and journey weblog, shared a selfmade Candy Chili Sauce the opposite day and it prompted me to make some. Then I contemplated what to make use of it for that I might share with you, and this salmon popped into my thoughts. (Psst Don’t fear, this recipe is made with retailer purchased candy chili sauce, and even honey + sriracha. I realise not everybody has the time, power or curiosity to make selfmade candy chili sauce!)
That is a type of recipes the place I usually “eyeball it”, which means I plonk in a splash of this and sprint of that, and it at all times works out. With the marinade elements on this recipe, it’s actually fairly onerous to go incorrect. Except you by accident pour in half a bottle of soy sauce (!!), it’s just about assured to style pretty.
However at this time I measured every part out correctly so I might write the recipe out for you. 😉 Right here it’s, straight out from underneath the grill/broiler. Doesn’t the glaze look pretty?
I solely have a handful of recipes with so few elements in them. It’s not that I share sophisticated recipes, I positively don’t! I simply gained’t share 5 ingredient recipes for the sake of having the ability to say that it’s a 5 ingredient recipe. It has to style nice. That’s the rule for every part I share. Whether or not there’s 5 or 15 elements!
And I’ve an actual hold up about “flat” tasting meals, which means it’s one dimensional and missing depth. If this marinade didn’t have oyster sauce in it, you’ll style it and simply know that one thing was lacking. To me, that’s “flat” tasting meals. 😉
I actually simply had this for lunch at this time. It was a little bit of an indulgent lunch, provided that most individuals would accept a sandwich. I ought to be banking Calorie Credit provided that I’m leaving for Mexico this weekend, as a result of everyone knows I’m going to be consuming my means throughout the nation!
I’ll simply have air for dinner. 😉 – Johnsat x
PS Please don’t overcook the salmon, I’ll be very unhappy! That’s why I cook dinner it underneath the grill/broiler as a substitute of baking it. Cooks quicker and also you get the caramelisation. Win win!
This recipe options in my debut cookbook Dinner. The guide is usually new recipes, however it is a reader favorite included by common demand!
This recipe options in my debut cookbook Dinner. The guide is usually new recipes, however it is a reader favorite included by common demand!
Ingredients
- 2 x 180g / 6oz salmon fillets , skinless (Note 1)
- Oil spray (olive oil, canola oil etc)
- 1 tsp fresh ginger , finely grated
- 1 garlic clove , crushed
- 1 tbsp soy sauce
- 2 tbsp oyster sauce
- 2 tbsp sweet chili sauce (Note 2)
- Sesame seeds
- Scallions/shallots , finely sliced
- Steamed Asian Greens
- Rice
Instructions
- Marinade salmon – Combine the Marinade ingredients in a shallow bowl. Add salmon and turn to coat. Cover and marinate for 30 minutes or up to overnight.
- Preheat grill/broiler on high. Place the rack 25 cm / 10" from the heat source.
- Glaze – Place salmon on baking tray (no oil required, no paper – it will burn). Dab glaze onto the salmon, whatever will stick. Don't pour excess glaze on, it will pool around the salmon and burn.
- Cook – Grill/broil for 7 minutes. Remove, spray the surface generously with oil. Grill/broil for another 1 to 3 minutes until the surface is caramelised at the salmon is cooked – the flesh should flake. (Internal temperature 50°C/122°F for medium rare – see Note 3) . Be careful not to overcook the salmon!
- Serve salmon sprinkled with sesame seeds, scallions/shallots with rice and steamed Asian greens on the side.
Notes
1. Salmon – It doesn’t matter if the salmon has skin, just cook it as is then eat the flesh off the skin. Don’t cook the salmon on paper, it will burn under the broiler/oven grill. The salmon is oily enough and it sweats underneath so it won’t stick to the tray. As for getting burnt glaze off the tray – soak with a little water while you’re eating dinner and it should come off easily!
2. Sweet chili sauce substitutes:
– 1 1/2 tbsp honey or maple syrup + 1/2 tbsp sriracha or any other hot sauce or chili paste or 1/4 tsp chili flakes– 1 tbsp jam (any) + 1/2 tbsp hot tap water + 1/2 tbsp sriracha or any other hot sauce or chili paste or 1/4 tsp chili flakes
3. Internal cooked temperature for salmon:
Medium rare – pull out at 50°C/122°F which will rise to 53°C/127.4°F after resting which is medium rare. This is the optimum point of juiciness and level of doneness chefs/restaurants will cook to by default.
Medium – pull at 60°C/140°F, will rise to 63°C/145.4°F after resting. A little more done and slightly less juicy.
3. This recipe is not suitable for cooking on the stove or BBQ because the glaze will burn too quickly. Baking does not work quite as well because it takes longer to get the caramelisation, by which time the salmon is somewhat overcooked. Broiling/grilling is the best method!
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