Photos by House of Stills
This is the perfect quick meal for busy nights. You can put it together in no time, or even marinate the salmon in the sauce ahead of time to then just pop it into the oven when you get home from work, or are ready to cook it.
I like to serve this either with my peanut butter udon noodles, or with my coconut sticky rice, and spoiler alert: it is ALWAYS a massive hit!
I find this salmon keeps well after it’s cooked, stored in an airtight container in the fridge, which is why I always make extra for lunches the next day. You can either serve it warmed up with the suggested sides, or even shred it up and serve it cold over a nice salad with an asian vinaigrette! Like I always say, make it your own!
PS.: Top it with one of my fave Kanel spices, Hawaiian Ono Poke, to really take is up a notch. This is one of my favourite toppings for most of my Asian-inspired recipes, and it is available in my “Gabby’s Fave” spice pack, which you can shop here.
Asian Glazed Salmon
- 2 garlic cloves minced
- 2 tsp fresh ginger finely grated
- 2 tbsp low-sodium soy sauce
- 4 tbsp oyster sauce
- 4 tbsp sweet chili sauce (or you can mix honey with sriracha sauce, or chili flakes)
- salt & pepper to taste (although the sauce provides sufficient salt)
- 4-6 filets of salmon
- Kanel Hawaian Ono Poke Spice for topping
- Set oven to 375
- Combine all of the ingredients for the marinade in a small bowl – whisk to combine
- Place the salmon on a parchment paper lined baking dish and sprinkle lightly with salt and pepper
- Using a silicone brush, brush the marinade onto the salmon. Cover and allow to marinate (can marinate overnight)
- Place in oven, on bake, for 10 mins, then switch to broil for another 5-7 (depending on how you like your salmon cooked) – this will allow the salmon to become crispy on the top and to caramelize
- Top with sesame seeds (I like to use the Kanel Hawaiian 'Ono Poké')