This Baked Asian Salmon is marinated and topped with a deliciously sweet and tangy sauce that’s so simple to make. Pair with your favorite vegetables, some rice, or a salad for a delicious weeknight meal!
About this Salmon
I love a hearty salmon filet. Not only is it good for you and melt in your mouth soft, but it’s incredibly easy to cook, absorbs so much flavor, and pairs well with so many sides! You can even enjoy it with a crispy skin if you like contrasting textures.
This Baked Asian Salmon is the perfect salmon recipe. It’s marinated and topped with a deliciously sweet and tangy sauce that’s so simple to make.
Pair with your favorite vegetables, some rice, or a salad and enjoy! This makes a great dinner for one, two, or the whole family. If you make this salmon and LOVE it, you may also love this this Maple Miso Salmon, my Trader Joe’s Beef and Broccoli Stir Fry or these Honey Teriyaki Shrimp Lettuce Wraps with similar flavor profiles.
Recipe Ingredients
- Salmon: I buy mine from Costco and it’s HUGE (Typically around 1.5 lbs)! An incredibly great value for the price
- Spicy Honey: I love Mike’s Hot Honey. You can substitute regular honey or maple syrup, too.
- Hot Sauce: I recommend the spicy Chili Pepper Sauce from Trader Joe’s.
- Soyaki Sauce: I get mine from Trader Joe’s. You can also substitute teriyaki sauce.
- Cornstarch: This will help thicken our sauce. You can also use arrowroot powder for a gluten-free option.
See the recipe card below for a full list of ingredients and measurements.
How to Make This Recipe
- Let’s start by making our marinade. I like to do it in a plastic bag that I will add the fish to. Add soyaki sauce, hot honey, and hot sauce to the bag and mix together.
- Add your salmon filets and marinate for 6-8 hours (overnight or up to 18 hours is also fine).
- When you’re ready to make the salmon, preheat to 425°F. Place salmon on a parchment lined baking pan or oven safe dish, saving the extra marinade in the bag.
- Bake for 12-15 minutes (depending on thickness of salmon). You want to reach an internal temperature of 145°F.
- While salmon is cooking, pour the remaining marinade in a saucepan and turn to medium heat. Note: If you’d like extra sauce, you can add more of each ingredient.
- Add cornstarch and turn the heat up to a boil, stirring constantly. After sauce reaches boiling, turn it to medium-low heat and let thicken.
- Once salmon is cooked, remove from the oven and top with your sauce. Serve with your favorite sides and enjoy!
Recipe FAQs
Store in a container in the fridge for up to 3 days. If you have extra sauce or prep it in advance, store it in a small glass jar with a lid. Reheat in the microwave for ~60 seconds WITH the sauce on it (helps lock in some of the salmon’s mositure). Avoid heating much longer than 60 seconds or the salThis Baked Asian Salmon is marinated and topped with a deliciously sweet and tangy sauce that’s so simple to make. Pair with your favorite vegetables, some rice, or a salad for a delicious weeknight meal!mon may dry out.
Most often, you’ll find either Atlantic or Sockeye salmon in your grocery store. Atlantic is the more bubblegum colored fish and Sockeye is a bit darker. Wild Sockeye Salmon also has about ½ of the fat that thick cut salmon does and is noted to be a little “drier”. For this Baked Asian Salmon recipe I used an entire Atlantic Filet from Costco.
Nope! You can just bake the salmon glazed with a bit of sauce and pour the heated and thickened sauce on after. Marinating does infuse the flavors a bit better, but it is not necessary.
Add more cornstarch or arrowroot powder and whisk until you reach your desired thickness. Depending on the types or brands of sauce ingredients that you use, they might combine slightly differently. Just be sure to KEEP WHISKING to avoid cornstarch clumps.
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Baked Asian Salmon
Equipment
- Plastic storage bag or bowl
- Baking sheet
- Meat Thermometer
- Measuring cups and spoons
- Whisk
- sauce pan
Ingredients
- 1 salmon filet, (approx 1.8lbs)
- 1 tbsp spicy honey
- 1 tbsp hot sauce
- ½ cup soyaki sauce
- ½ tsp cornstarch
Instructions
- Let's start by making our marinade. I like to do it in a plastic bag that I will add the fish to. Add soyaki sauce, hot honey, and hot sauce to the bag and mix together.
- Add your salmon filets and marinate for 6-8 hours (overnight or up to 18 hours is also fine).
- When you're ready to make the salmon, preheat to 425°F. Place salmon on a parchment lined baking pan or oven safe dish, saving the extra marinade in the bag.
- Bake for 16-20 minutes (depending on thickness of salmon). You want to reach an internal temperature of 145°F.
- While salmon is cooking, pour the remaining marinade in a saucepan and turn to medium heat. Note: If you'd like extra sauce, you can add more of each ingredient.
- Add cornstarch and turn the heat up to a boil, stirring constantly. After sauce reaches boiling, turn it to medium-low heat and let thicken.
- Once salmon is cooked, remove from the oven and top with your sauce. Serve with your favorite sides and enjoy!
Nutrition
Notes
Looking for this in MyFitnessPal?
If you’re using MyFitnessPal, search ‘A Paige Of Positivity’ and find Teriyaki Glazed Salmon calories and nutrition facts. Disclaimer: for most accurate macronutrients and caloric breakdown, it is recommended that you input each ingredient into your MyFitnessPal food diary.
I’d love to hear your thoughts in the comments below. It’s my passion to create dishes that can be shared with others. Tell me something you loved or just say hi!
I’m a sucker for a good teriyaki sauce but more often than not they are sooo many ingredients! Courtney is genius when it comes to combining pre-made sauces and makes life much easier without having to skimp on flavor!!! I actually used this glaze to cook shrimp and rice instead of salmon and it was so tastyyyyy
Just thought I’d mention that cornstarch is gluten free as it’s made from corn. Good recipe.
Such a good recipe for dinner! My family loves the flavor.