Asian Glazed Salmon

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Asian Glazed Salmon

There’s something about this Asian Glazed Salmon that never fails to bring everyone to the table with happy hearts and hungry bellies. I still remember the first time I made it—it was a busy Tuesday evening, and I needed something quick yet satisfying. I had a few salmon fillets in the fridge and some pantry staples like soy sauce, honey, and garlic. What came together was nothing short of magic.

The glaze is rich, sticky, and bursting with the perfect balance of sweet, savory, and just a hint of spice. Once the salmon hits the pan and starts caramelizing in that glossy sauce, the smell alone gets everyone peeking into the kitchen asking, “What’s for dinner?” My husband actually paused the TV mid-game to comment on how amazing it smelled, and my kids—who can be picky with fish—cleaned their plates and asked for seconds. That’s when I knew I had a keeper.

What I love most about this recipe is how effortlessly it comes together. It looks and tastes like something you’d order at a fancy restaurant, but it’s so doable—even on a weeknight. And cleanup is a breeze, which is always a win in my book. This salmon has quickly climbed to the top of our weekly rotation, and I’m always excited to share it with friends and family. If you’re looking for a dish that’s simple, wholesome, and sure to impress, this one is calling your name.

Questions I Often Get Asked About This Recipe

Can I use frozen salmon?
Yes! Just be sure to thaw it completely and pat it dry before cooking to ensure the glaze sticks and caramelizes well.

What kind of soy sauce should I use?
Low-sodium soy sauce is best to prevent the dish from becoming overly salty, but regular soy sauce works too—just balance it with a little extra honey.

Can I bake this instead of pan-searing?
Absolutely. Bake at 400°F (200°C) for 12–15 minutes, then broil for 1–2 minutes to get a beautiful glaze.

Is it spicy?
Not overly. The red pepper flakes add a mild kick, but you can adjust to taste or omit them altogether for a milder version.

What sides go well with this salmon?
We love serving it with jasmine rice and steamed broccoli or snap peas. It also pairs beautifully with soba noodles or a crisp Asian slaw.

What You Need to Make Asian Glazed Salmon

Ingredients:

4 salmon fillets (about 6 oz each)

1/3 cup low-sodium soy sauce

1/4 cup honey

2 tablespoons rice vinegar

1 tablespoon sesame oil

1 tablespoon fresh grated ginger (or 1 tsp ground ginger)

2 garlic cloves, minced

1/2 teaspoon red pepper flakes (optional)

1 tablespoon cornstarch + 1 tablespoon water (for thickening)

1 tablespoon vegetable oil (for searing)

2 tablespoons sliced green onions (for garnish)

1 teaspoon toasted sesame seeds (for garnish)

Special Tools:

Non-stick skillet or cast iron pan

Small saucepan (for glaze)

Silicone spatula or spoon for stirring

Tongs or fish spatula for flipping

How to Make Asian Glazed Salmon

Make the glaze: In a small saucepan, whisk together soy sauce, honey, rice vinegar, sesame oil, ginger, garlic, and red pepper flakes. Bring to a simmer over medium heat.

Thicken the sauce: In a separate small bowl, mix cornstarch and water. Stir this slurry into the glaze and simmer for 1–2 minutes until it thickens into a glossy sauce. Set aside.

Prep the salmon: Pat the salmon fillets dry with paper towels and season lightly with salt and pepper.

Sear the salmon: Heat vegetable oil in a large skillet over medium-high heat. Add the salmon fillets, skin side down if applicable, and sear for about 3–4 minutes per side, or until golden brown and cooked through.

Glaze and finish: Reduce heat to low, spoon the glaze generously over the salmon, and let it simmer for another minute so the flavors soak in.

Garnish and serve: Top with sliced green onions and sesame seeds. Serve immediately with your favorite sides.

Tips for Making the Best Asian Glazed Salmon

Don’t overcrowd the pan: Cook the fillets in batches if needed to get that perfect sear.

Make extra glaze: It’s so good, you might want to drizzle it over your rice or veggies too.

Use skin-on salmon: It helps hold the fish together while cooking and adds extra flavor when seared.

Watch the heat: The glaze has sugar, so it can burn quickly. Keep the heat medium and reduce it once you add the glaze.

Meal prep magic: This salmon reheats well and makes great leftovers for lunch with a fresh salad or wrap.

Reader Reviews

⭐️⭐️⭐️⭐️⭐️ “This was absolutely incredible! My kids devoured it and asked me to pack it in their lunchboxes. Definitely going into the weekly rotation!” – Jessica T.

⭐️⭐️⭐️⭐️⭐️ “I felt like I was eating at a fancy restaurant. The glaze is perfect—not too sweet, not too salty. Can’t wait to make it again.” – Marcus H.

⭐️⭐️⭐️⭐️ “Loved the flavor, but next time I’ll cut back a bit on the honey for a less sweet version. Still very tasty!” – Andrea P.

⭐️⭐️⭐️⭐️⭐️ “Quick, easy, and so delicious. I served it with rice noodles and sautéed bok choy. A total hit!” – Danielle M.

⭐️⭐️⭐️⭐️ “Great for busy nights! Took less than 30 minutes from start to finish. I might add a splash of lime juice next time for brightness.” – Tara K.

Printable Recipe

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