Asian Salmon

Savor the fusion of East meets West with this Asian Salmon recipe, where lavish succulent salmon fillets in a vibrant glaze of hoisin sauce, garlic, and a fiery kick of sriracha.

Asian salmon on a white plate with rice.

I don’t know about you, but Asian food is one of my favorite cuisines. So naturally, I wanted to bring the bold flavors of Asian food to salmon, and if you’re a fan of both as I am, then this Asian-style salmon is the recipe for you! Asian Salmon features tender, melt-in-your-mouth fillets. Each burst with the bold and harmonious flavors of the Far East. The perfect balance of savory and spicy in this dish proves how a few key ingredients can elevate something good into something utterly amazing.

Now, let’s get into the heart of this dish – the glaze. Every brush of this glaze on the salmon is like painting a canvas of flavors. And the best part? It’s incredibly easy to whip up.

Reasons To Love This Salmon

  • The combination of hoisin sauce, garlic, and sriracha creates a tantalizing, bold flavor that perfectly complements the natural richness of the salmon.
  • This recipe is straightforward and quick to prepare. Perfect for busy weeknights or last-minute dinner plans.
  • Salmon is packed with omega-3 fatty acids, making this dish nutritious.
  • This Asian Salmon is versatile. You can serve it with a variety of sides.
  • The glaze is a feast for the eyes as it gives the salmon a beautiful, glossy finish.

Recipe Ingredients

Ingredients for Asian salmon prepared on a table.
  • Salmon Fillet: This provides a rich and tender base for the flavors.
  • Garlic: Minced garlic adds a pungent, aromatic depth to the glaze.
  • Hoisin Sauce: This contributes a sweet element.
  • Sriracha Sauce: Adds a spicy kick which balances the sweetness of the hoisin sauce.
  • Soy Sauce: Its umami richness enhances the overall taste of the glaze.

See the recipe card for full information on ingredients and quantities.

Variations

  • Gluten-Free Option: Replace soy sauce with tamari or coconut aminos to make the dish gluten-free while retaining the umami flavor.
  • Sweetener Swap: Use maple syrup instead of honey for a different kind of sweetness that complements the glaze’s savory elements.
  • Citrus Twist: Substitute lime juice with lemon juice for a slightly different citrus note that still brightens up the glaze.
  • Veggies Meal: Enhance the dish with a medley of vegetables and spring onions. Add a pinch of black pepper for an extra burst of flavor, and serve over white rice for a satisfying meal.

How to Make Baked Asian Salmon

Step #1: Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius).

Step #2: In a bowl, combine the garlic, hoisin sauce, lime juice, sesame oil, honey, sriracha sauce, and soy sauce to make the Asian glaze. Mix well. Transfer ⅓ of the glaze to another bowl and set both aside.

Step #3: Line a baking sheet with aluminum foil and spray with non-stick cooking oil.

Step #4: Slice the salmon into 4 fillets and place them skin side down on the baking sheet.

4 salmon fillets on a baking sheet.

Step #5: Using the small bowl with ⅓ of the Asian glaze, brush a light coat on the top of each salmon fillet. Do not dip the brush back into the larger bowl with 2/3 of the glaze to avoid contamination from the raw salmon. After coating, discard the remaining ⅓ of the glaze and clean your brush.

Brushing salmon fillets with Asian glaze.

Step #6: Bake the salmon for 4-6 minutes, depending on the thickness (4 minutes for a rarer texture and 6 minutes for a more well-done texture). It’s done when it flakes easily with a fork. Ensure the internal temperature reaches 145 degrees Fahrenheit (about 63 degrees Celsius) for thorough cooking.

Salmon fillet brushed with Asian glaze on a baking sheet.

Step #7: Use a clean brush to top the fillets with the reserved 2/3 of the Asian glaze. Garnish with sesame seeds and green onions.

Lastly, serve with rice and enjoy!

Asian salmon with rice served on a white plate on a table.

Expert Tips

Even Cutting for Uniform Cooking: Use a sharp knife to cut the salmon into evenly sized fillets. Aim for uniform thickness in each salmon filet to ensure they all cook at the same rate.

Resting the Fish for Enhanced Flavor: Allow the cooked salmon to rest for 3-5 minutes before serving. This step helps the juices redistribute, making the fish more moist and flavorful.

Frequently Asked Questions

Can I use frozen salmon for this recipe?

Yes, just ensure it’s completely thawed before cooking.

How do I know when the salmon is perfectly cooked?

The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).

Is the Asian Salmon recipe spicy?

The sriracha adds a mild heat, but you can adjust the amount to suit your taste.

Can I grill the salmon instead of baking?

Yes, grilling is a great alternative. Just be mindful of the cooking time and temperature.

How long should I marinate the salmon?

No additional marinade is needed; just brush the glaze before cooking.

Storage Info

Store the Asian Salmon in an airtight container in the refrigerator, where it will stay good for up to 3 days. Freezing is possible; wrap it tightly in foil or plastic wrap and place it in a freezer bag, keeping it well for about a month. To reheat, thaw it in the fridge if frozen, then warm in the oven at 275 degrees Fahrenheit (135 degrees Celsius) until heated through. Avoid microwaving as it can dry out the salmon and unevenly heat it.

Did you try this recipe? Leave a ⭐️ rating below and share it on Instagram, Facebook and Pinterest!

Asian salmon served with rice.

Asian Salmon Recipe

This Asian Salmon recipe tops healthy salmon fillets with a boldly flavored Asian glaze of hoisin sauce, garlic, and siracha.
4.4 from 11 votes
Pin Rate
Course: Main Dish
Cuisine: Asian
Diet: Dairy Free
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 310kcal
Author: Linda
Print Recipe

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Ingredients

For the Salmon

  • 1 1/2 pounds of salmon fillet
  • 1-2 teaspoons sesame seeds for garnish
  • 3 green onions for garnish - sliced thin

For the Asian Glaze

  • 2 cloves garlic - minced
  • 1/4 cup hoisin sauce
  • 2 Tablespoons of lime juice - about 1 lime
  • 1 1/2 teaspoons sesame oil
  • 1 teaspoon honey
  • 1 1/2 teaspoons Sriracha sauce
  • 1 Tablespoon low sodium soy sauce

Instructions

  • Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius).
  • In a bowl, combine the garlic, hoisin sauce, lime juice, sesame oil, honey, sriracha sauce, and soy sauce to make the Asian glaze. Mix well. Transfer ⅓ of the glaze to another bowl and set both aside.
  • Line a baking sheet with aluminum foil and spray with non-stick cooking oil.
  • Slice the salmon into 4 fillets and place them skin side down on the baking sheet.
  • Using the small bowl with ⅓ of the Asian glaze, brush a light coat on the top of each salmon fillet. Do not dip the brush back into the larger bowl with 2/3 of the glaze to avoid contamination from the raw salmon. After coating, discard the remaining ⅓ of the glaze and clean your brush.
  • Bake the salmon for 4-6 minutes, depending on the thickness (4 minutes for a rarer texture and 6 minutes for a more well-done texture). It's done when it flakes easily with a fork. Ensure the internal temperature reaches 145 degrees Fahrenheit (about 63 degrees Celsius) for thorough cooking.
  • Use a clean brush to top the fillets with the reserved 2/3 of the Asian glaze. Garnish with sesame seeds and green onions.
  • Lastly, serve with rice and enjoy!

VIDEO

NOTES

Storage Info:
Store the Asian Salmon in an airtight container in the refrigerator, where it will stay good for up to 3 days. Freezing is possible; wrap it tightly in foil or plastic wrap and place it in a freezer bag, keeping it well for about a month. To reheat, thaw it in the refrigerator if frozen, then warm in the oven at 275 degrees Fahrenheit (135 degrees Celsius) until heated through. Avoid microwaving as it can dry out the salmon and unevenly heat it.

Nutrition

Serving: 1serving | Calories: 310kcal | Carbohydrates: 11g | Protein: 35g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Cholesterol: 94mg | Sodium: 539mg | Potassium: 913mg | Fiber: 1g | Sugar: 7g | Vitamin A: 165IU | Vitamin C: 6mg | Calcium: 42mg | Iron: 2mg

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About the Author

Linda

Hi, I'm Linda! Welcome to The Wanderlust Kitchen, where I share recipes and travel adventures from all around the world. Here you'll find a world of recipes you can have confidence in. These recipes celebrate authentic food heritage as well as modern techniques and ingredients. Be adventurous and try a new recipe and travel somewhere you have never been before.  Bon Appétit! Bon Voyage!  

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Comments:

  1. Hi Linda,
    You are one of my favorite food bloggers. Everything I made so far has made it into my “”favorites” recipe box. This one looks delicious as well. I have a request: I usually eat vegetarian with some fish every now and then. I would love it if you offered more vegetarian recipes. I know they will be good.