This delicious 20-minute Asian salmon is fried or fried quickly and then covered with an aromatic glaze made of soy sauce, honey and garlic.
This Asian salmon is simple and aromatic. In contrast to complex recipes, in which you have to marinate the fish before cooking, simply fry or pans the salmon and then fetch it in a simple glaze. Salmon is always delicious, even if it is only minimally seasoned (see, for example, this baked salmon recipe). But this Asian version is exceptionally tasty. I have made it to my family since 2015!
Ingredients and variations
You can find precise measurements in the recipe card. Here are my comments on some ingredients.
- Soy sauce: I use soy sauce with reduced sodium. You can use a gluten -free alternative.
- Honey: Just a tablespoon. It doesn’t make the glaze cute. It only compensates for the other flavors.
- Hot sauce: Similar to the honey, the glaze does not make it sharp, but it adds an interesting layer of taste. Sriracha adds subtle sweetness, while classic American hot sauces are more vinegar.
- Salmon fillets: I prefer skin-on fillets. The skin is the best part!
- Spring onions: Add color and taste. Chives are a good replacement. You can sprinkle the finished dish next to spring onions or chives with sesame seeds. It makes a pretty presentation.
I always use this recipe when I cook salmon. Everyone loves it. I use Sriracha chili sauce instead of the hot sauce and garlic and switch off the honey for maple syrup. In this way I can use the glaze for my vegan recipes. I do additional glaze because it tastes good with Japanese rice. The next time I cook in slices, I will try the glaze on it. My sister wants me to glaze my baked chicken legs with it.
Lynda Dudzinski
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Recipe tips
The sauce quickly becomes thick, so heat it over medium heat and keep an eye on it. If it has thickened too much and can spread hard on the salmon fillets to stir in a small amount of water – one or two teaspoons – to dilute it. See the two photos below – one shows the glaze after cooking after about two minutes. The second photo is only a few seconds later. It happens quickly!
Recipe -FaQs
It is not necessary to marinate the salmon. This is the beauty of this recipe and why it is so easy and quick. Instead of marinating it, I cook the salmon, make the sauce and combine them the two of them to a taste in the Adian style.
When it is finished, the salmon changes from shiny and translucent to mat. Its color becomes paler. If you carefully press the thickest part of the fillet with a fork, it should flip slightly. The best way to ensure that the salmon is completely cooked Immediate reading thermometer. The internal temperature of the thickest part should reach 145 ° F.
Yes. I often do it. You can also use a sugar -free alternative if you want. The last time I made this recipe, I used it Lakanto sugar -free maple syrup With great results.
Both methods are equally good, and I used both in the many years in which I made this recipe (I did it in 2015), so it is about preference.
When I started creating this recipe, I preferred frying, as shown in the video below in the recipe card. I found it the simplest and fastest method.
I recently found that I prefer Pan-Brying. Pan Brying’s main advantage is that it produces crispy skin.
Operate suggestions
As you could expect, Asian salmon fits well with side dishes in the Asian style, such as one of the following:
Saving and using the remains
You can keep the remains in an airtight container in the fridge for 3-4 days. I don’t like to heat salmon because it becomes overcooked and fishing when it is warm up. That’s why I serve the remains on a Rucola bed with sesame oil and soy sauce, as shown in the photo below.
You can also freeze the cooled remains in freezer bags for up to three months. Turn them up in the fridge overnight.
Recipe card
Simply 20-minute Asian salmon recipe
This delicious Asian salmon is quickly fried (or fried) and then covered with an aromatic glaze made of soy sauce, honey and garlic.
Portions: 4 Portions
Calories: 310Kcal
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Instructions
Pan-Brying instructions:
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Optional: taste the salmon fillets lightly with salt and pepper. This is not required strictly because we coat it in a glaze, but it adds a layer to taste.
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Heat a tablespoon of avocado oil in a 12-inch and not stick pan over medium heat. Add the salmon fillets, the skin side down and cook it until you are cooked. Thin fillets need about 3 minutes per side, and thickness take about 4 minutes per side plus one minute on each edge. You should reach an inner temperature of 145 ° F.
Fry instructions:
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Heat the Broiler up and position a rack of 6 inches below the heating element (not directly below). Line a large, roast -proof baking sheet with foil and coated with oil. Place the salmon pieces with the skin down on the film and coat it with oil. If you want, you can season them easily with salt and pepper to taste, but this is optional.
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Dig out the salmon, to and opaque, and cooked. Thin fillets take about 5 minutes and thicker need about 8 minutes. You should reach an inner temperature of 145 ° F. After the first 5 minutes of loose, cover them with film if you darken too much.
Prepare the glaze:
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Whisk the soy sauce and corn starch in a small saucepan until they are completely dissolved. Add the honey, the hot sauce, chopped garlic and chopped ginger and whisk it. Heat the mixture over medium heat and often whisk it for about 2 minutes until it is thickened for a syrup. Remove from the stove immediately.
To serve:
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Remove the boiled salmon fillets to a serving plate. Clean them with the glaze, sprinkle them with spring onions and/or sesame seeds and serve.
Notes
- The sauce quickly becomes thick, so heat it over medium heat and keep an eye on it. If it has thickened too much and can spread hard on the salmon fillets to stir in a small amount of water – one or two teaspoons – to dilute it.
- You can vary your hot sauce. Sriracha adds subtle sweetness, while classic American hot sauces are more vinegar.
- You can keep the remains in an airtight container in the fridge for 3-4 days. I don’t like to heat salmon because it gets over when it is warm up and fishing, so I serve the leftovers on a rocket bed with sesame oil and soy sauce.
- You can also freeze the cooled remains in freezer bags for up to three months. Turn them up in the fridge overnight.
Nutrition per serving
Portion: 1 Salmon fillet | Calories: 310 Kcal | Carbohydrates: 6 G | Protein: 35 G | Fat: 15 G | Saturated fat: 2 G | Sodium: 391 mg | Sugar: 5 G
Liability exclusions
Most recipes are low in carbohydrates and gluten -free, but some are not. Recommended and linked products are not guaranteed to be gluten -free. Nutritional information is approximately. Please check it independently. The carbohydrate number does not rule out nutritious sweeteners. Please read these terms of use before using one of my recipes.
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