If there’s one dish that makes weeknight dinners feel a little more special without making a mess of the kitchen, it’s my go-to Asian Salmon. It’s fresh, full of flavour, and comes together in less time than it takes to scroll through your phone looking for dinner inspiration. This dish has become a regular in our house—not just because it’s quick, but because it hits that perfect balance of sweet, savoury, and just a little bit spicy.
The star, of course, is the salmon. I usually use six skinless fillets, about 125 grams each. Salmon is rich and buttery on its own, so it pairs beautifully with bold flavours, which is where the marinade comes in. This simple mix brings the whole dish to life.
Soy sauce is the base—reduced salt, in this case. It brings that lovely umami taste without being overly salty. A touch of sesame oil adds warmth and that nutty aroma that’s unmistakably Asian. I like to sprinkle in a pinch of chilli flakes too—not so much that it blows your head off, just enough for a subtle kick. Then there’s fresh ginger, which gives a zingy brightness and a bit of heat. I always grate it fresh, and the smell alone is worth the effort. Finally, a little runny honey ties everything together, giving a hint of sweetness that balances out the soy and spice.
Once the marinade is mixed, I pop the salmon fillets in, give them a good coat, and let them sit for a little while so they can soak up all those lovely flavours. Cooking is quick—just a few minutes on each side in a hot pan, and it’s ready to go. I like to pour in any leftover marinade while it cooks, so nothing is wasted and every bite is full of flavour.
To finish, I scatter over some freshly chopped coriander and a handful of shredded spring onions. The coriander adds freshness, and the spring onions give a bit of crunch and sharpness that cuts through the richness of the salmon.
Asian Salmon is the kind of dish that looks and tastes like you’ve gone to a lot of effort, but it’s actually so simple. Serve it with rice or noodles, maybe some stir-fried greens, and you’ve got a dinner that’s both easy and impressive.
Asian Salmon
Ingredients
- 6 large skinless salmon fillet approx. 125g each
Marinade:
- 1 tbsp soy sauce reduced salt
- 2 tsp sesame oil
- 1 pinch chilli flakes
- 1 tsp fresh ginger grated
- 2 tsp runny honey
Garnish:
- 1 tbsp coriander chopped
- 4 medium spring onions sliced
Instructions
- Place all the marinade ingredients in a non-metallic bowl and stir well.1 tbsp soy sauce, 2 tsp sesame oil, 1 pinch chilli flakes, 1 tsp fresh ginger, 2 tsp runny honey
- Add the salmon fillets, coat in the marinade and set aside to allow the flavours to infuse.6 large skinless salmon fillet
- Cook for 3–4 minutes over a medium heat, add any remaining marinade, turn over and cook the other side for 3–4 minutes until thoroughly cooked through.
- Scatter with the coriander and spring onions before serving.1 tbsp coriander, 4 medium spring onions
14 comments
This salmon looked and tasted like something I’d order at an Asian bistro but a lot cheaper.
I was surprised how much I enjoyed the crunch on top—it really lifts the whole dish.
Quick, easy and tasty.
The marinade really soaked into the salmon, giving it so much flavour. Just right.
Loved the kick from the chilli flakes.
I loved how simple it was to prepare, yet it tasted like I’d spent hours in the kitchen.
I was worried the chilli flakes would be too much, but the honey balanced it out beautifully. Big hit in our house.
Just enough heat to make it interesting without overpowering the fish.
The ginger and coriander really made the dish pop. Served it with jasmine rice—so good.
The honey and soy combination is just right, and the salmon came out perfectly cooked.
The ginger and sesame oil filled my kitchen with the most amazing aroma while cooking.
Full of flavour with minimal effort.
Perfect for a weeknight dinner. I love how everything comes together in under 20 minutes.
Fresh and vibrant.