A quick salmon dish with an Asian-inspired soy-ginger glaze; so simple yet so delicious!
This is my idea of a perfect night in! In less than an hour, you can enjoy a rich, juicy salmon dish inspired by the bold, balanced flavors central to many Asian cuisines. While the marinade adds a bit of waiting time, this recipe is wonderfully low-effort. I like to marinate the salmon the night before, so when dinner time comes, all that’s left to do is start the rice cooker and sear the salmon.
The marinade, with its mix of soy sauce, honey, and fresh ginger, is paired with the bright freshness of coriander and the nutty crunch of toasted sesame seeds for an unforgettable (and more importantly, effortless) dinner.
Rooted in the culinary traditions of East Asia, particularly Japan and China, this dish takes inspiration from classic soy-based marinades used to enhance fish’s natural flavors. It’s a versatile recipe that works well across various diets, from pescatarian to low-carb, and can even be adapted for gluten-free eaters by substituting tamari or coconut aminos for soy sauce.
Is This Asian-Inspired Salmon Healthy?
Salmon is a fantastic fish to add to your diet, as it’s rich in omega-3 fatty acids that support heart health and brain function. It’s a great source of protein, and it also provides B vitamins, potassium, selenium, and astaxanthin (an antioxidant).
If you’d like to make this recipe even healthier, consider swapping honey for a lower-sugar alternative like monk fruit syrup or reducing the amount of soy sauce slightly to lower the sodium content.
Customize Your Marinade!
The marinade in this recipe is endlessly customizable, allowing you to play with flavors from across Asia. For a Japanese-inspired twist, add a splash of mirin and a touch of miso paste for a deeper, umami-rich glaze. Alternatively, for a more Southeast Asian flair, incorporate a dash of fish sauce and a sprinkle of chopped lemongrass into the marinade.
Want to turn up the heat? Mix in a spoonful of chili garlic sauce or sambal oelek for some spicy depth. Try substituting rice vinegar for black vinegar to introduce a tangy complexity, or add a pinch of Chinese five-spice powder for an aromatic kick.
How To Make Ahead And Store
I love to marinate the salmon in advance and store it in an airtight container or freezer-safe bag for future use. In the refrigerator, it’ll last up to 2 days, and in the freezer, it will keep for up to 4 months. Cooked salmon can be stored the same way in the refrigerator for up to 3 days, or frozen for up to 2 months. Thaw overnight in the refrigerator, then reheat gently to preserve its delicate texture and flavor.
Serving Suggestions
This Asian-inspired salmon is one of my favorite midweek meals, and I always serve it over a fresh bowl of Sushi Rice with some Sautéed Broccolini, Pickled Ginger, and this Din Tai Fung Cucumber Salad. For leftovers the next day, I love to shred it over some quinoa and enjoy it with a Green Salad. It’s absolutely divine!
Ingredients
- 2 tablespoons soy sauce
- 2 teaspoons honey
- 1/2 tablespoon rice vinegar
- 1 tablespoon fresh ginger grated
- 2 cloves garlic
- 1 pinch black pepper or to taste
- 2 large salmon fillets
- 2 tablespoons extra-virgin olive oil
- Black sesame seeds toasted
- Fresh cilantro leaves
Instructions
- In a small bowl, whisk together the soy sauce, honey, vinegar, ginger, garlic, and black pepper.
- Coat the salmon fillets on all sides in the marinade and let them sit for 30 minutes to overnight, skin-side up.
- When ready, remove the fillets and pat dry with paper towel.
- Place the marinade in a small saucepan and bring to a boil. Simmer for 5 minutes, or until the liquid has reduced by half. Set aside to cool down.
- Preheat a skillet to medium-high heat. Once hot, drizzle the salmon fillets with olive oil on all sides and place them skin-side down in the skillet. Turn down the heat, and let the fish cook for 5 minutes, or until the skin is crispy.
- Flip the salmon and cook for another 3 minutes. When the salmon has changed color from a vibrant, translucent red or orange to a more opaque, pale pink, remove the salmon fillets from the pan and let them rest for 5 minutes.
- Brush the soy sauce glaze over the fillets and garnish with toasted white sesame seeds and cilantro leaves.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Delish! Even my picky Asian mom (who’s an excellent cook) liked it.
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