Asian Glazed Salmon

I discovered this recipe for Asian glazed salmon a few months ago when I was browsing through Sur la Table’s website.  Eric and I love Asian flavors and we love fish, so we decided to try it out.  It is now one of our favorite recipes and we have already made it twice!  The sauce is super flavorful and it smelled amazing as it was cooking.  And baking the salmon was so much easier than grilling it.  Overall, this is a fantastic recipe that’s simple, healthy, and effortless.

Asian Glazed Salmon

Ingredients

  • 2 lbs. piece of salmon, center cut with skin on
  • ¼ cup Hoisin sauce
  • 2 Tbsp. light brown sugar
  • 1 Tbsp. fresh lime juice
  • 1 Tbsp. soy sauce
  • 2 tsp. grated ginger (optional- I omitted)
  • 1 medium garlic clove, minced
  • 1 tsp. sesame oil
  • ½ tsp. crushed red pepper flakes (or to taste)
  • ¼ tsp. ground black pepper

Directions

  1. Preheat the oven to 425°F.  Oil an 8×8 inch glass baking dish.  Place the salmon, skin side down, in the dish.
  2. In a small bowl, combine the remaining ingredients and stir well to combine.  Spread half of the glaze on the fish.  Bake for 15-18 minutes, depending on the thickness of the fish, or until it is done to your preference.  To prevent the glaze from burning on the bottom of the pan, during the last few minutes of baking, add 1 to 2 tablespoons of water, or more as needed, to the pan.  Garnish with wedges of lime and drizzle the remaining sauce on top.

Serves: 4

Source: slightly adapted from Sur la Table

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3 Responses to “Asian Glazed Salmon”


  1. 1 kristineskitchen January 3, 2011 at 8:31 PM

    That looks really good! I’m starring it to make soon!

  2. 2 kristineskitchen June 18, 2011 at 1:48 PM

    I made this for dinner the other night and it was delicious! I added in the ginger (finely chopped), and we really enjoyed the spice/flavor from the combination of the red pepper flakes, ginger, garlic, and other sauce ingredients. This recipe is definitely a keeper!


  1. 1 Asian Glazed Salmon « Kristine's Kitchen Trackback on June 28, 2011 at 6:51 AM

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