Asian Salmon Recipe

4.42 from 12 votes

This Asian Salmon recipe tops healthy salmon fillets with a boldly flavored Asian glaze of hoisin sauce, garlic, and siracha.

Prep Time10

Cook Time20

Total Time30

Course: Main Dish

Cuisine: Asian

Diet: Dairy Free

Servings:

Calories: 310kcal

Author: Linda

Equipment

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 1/3 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 1/3 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 1/3 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