Looking to add an Asian twist to your meal lineup? Consider trying your hand at an Asian marinade for salmon. This marinade is inspired by the popular restaurant recipe, Firecracker salmon.
Try my Sweet Chili Salmon next!
Salmon is a great choice for lunch or dinner. This simple recipe is perfect even if you're a first timer in the kitchen. Salmon, with its tender flesh and mild flavor, makes an excellent canvas for the bold and savory flavors typical of Asian cuisine.
The beauty of this dish lies in what you can achieve with just a few ingredients. Soy sauce, ginger, garlic, and a touch of honey or brown sugar often form the base of these marinades, imparting a rich umami taste with just the right hint of sweetness to complement the salmon's natural flavor. If you want to try another simple Asian inspired recipe, try my Asian Dipping Sauce.
Whether you're preparing a quick weeknight dinner or something special for guests, this marinade won't disappoint. Don't forget to check out all my seafood recipes.
Why this recipe works
- A few simple ingredients with lots of flavor
- Perfect for a weeknight dinner when you've got a lot going on
- Family friendly that's better than takeout
Scroll to the bottom of the post for precise amounts and printable recipe card.
- Salmon - we used skin-on, fresh salmon fillets that were already descaled. Frozen fillets are also a good choice (just need to be thawed out first). We like to choose sustainable sourced fish when possible.
- Oil - something mild like canola oil, or olive oil, or vegetable oil will work.
- Fresh garlic - fresh garlic for best flavor.
- Salt - more or less to taste.
- Paprika - smoked paprika or sweet paprika will also work.
- Garlic powder - or granulated garlic.
- Coriander - tarragon, basil, or cumin could be used instead.
- Brown sugar - for a touch of sweetness that helps balance flavors. Maple syrup or honey can be used as well.
- Fresh ginger - the flavor you expect in an asian mariande. Fresh is a must in this recipe.
- Hot sauce - that spicy kick you know you love. Sriracha is what we used. A teaspoon of red pepper flakes could also work.
- Soy sauce - I always use low sodium, but use what you prefer. Tamari is a gluten-free option.
- Garnishes - we like sliced green onions, sesame seeds, chopped cilantro, a fresh squeeze of lime juice or lemon juice.
Once you've got the essentials, consider enhancing your marinade with these options:
- Hoisin sauce: For depth and a touch of sweetness.
- Oyster sauce: To add umami and a slight seafood essence.
- Sweet chili sauce: If you enjoy a mild heat with your sweetness.
- Sesame seeds: For a subtle nuttiness and texture.
Preheat the oven to 375 degrees F.
STEP ONE: In a medium bowl, mix the marinade ingredients together until well combined.
STEP TWO: Place salmon filets in a baking dish and cover the top of the salmon with half of the marinade. Spread it to the edges being sure to get the along the sides. Cover the dish and marinate the salmon filets for at least 15 minutes, but up to 4 hours.
STEP FOUR: Heat a large frying pan over medium heat. Once heated, add the oil. Sear salmon filets skin side up for three to four minutes.
STEP FIVE: Transfer seared salmon skin side down, to a baking dish. Spread the remaining marinade over the filets and bake for 12 to 15 minutes, or until desired doneness.
TIP: Use parchment paper to line your baking dish for easy clean up.
Storing Leftover Salmon
So you've made a delectable Asian marinade salmon, but you can't finish it all. Here's what to do to keep it fresh for next time:
- Cool it down: Let your salmon come to room temperature within two hours of cooking.
- Wrap it up: Use plastic wrap or aluminum foil to cover the salmon tightly. This helps to keep the flavors in and prevent dryness.
- Refrigerate: Place the wrapped salmon in your fridge. It's best consumed within the next day to ensure the taste and texture stay intact.
- Quick tip: If you're planning to keep it longer, consider freezing it, but remember that the texture might change a bit after thawing.
- Salmon Centerpiece: Serve the salmon as the main dish accompanied by sides of fried rice, basmati rice, or cauliflower rice for a mix of textures and flavors that complement the marinade.
- Veggies Galore: Pair it with lightly steamed green beans, sautéed bok choy (or pak choi), or your favorite veggies. Sprinkle with chopped green onion or spring onions for a pop of color and freshness.
- The best part: To keep things casual, let your guests build their own plate. It's more fun and interactive, making your dish a memorable part of a healthy meal.
Favorite asian recipes
- 3 Ingredient Stir Fry Sauce
- Air Fryer Stir Fry
- Air Fryer Teriyaki Salmon
- Instant Pot Coconut Jasmine Rice
Thank you for checking out this Asian Marinade for Salmon recipe. I'm grateful to have readers like you! If you enjoyed the recipe, I'd love a star rating and any feedback you may have. Please come back for more recipes made with maximum flavor and minimal effort!
Asian Marinade for Salmon (Ginger Soy Glaze)
- 4 pieces salmon about 4 ounces each
- 2 tablespoon olive oil
- 2 teaspoon chopped garlic fresh
- 1 teaspoon minced ginger fresh
- 1 teaspoon brown sugar or white sugar
- ½ teaspoon salt
- ⅓ teaspoon paprika
- ⅓ teaspoon granulated garlic
- ⅓ teaspoon coriander
- ⅓ teaspoon black pepper
- 3 tablespoon soy sauce low sodium or gluten free
- 2 tablespoon hot sauce such as sriracha or Tabasco
- Preheat the oven to 375 degrees F.
- In a medium bowl, mix chopped garlic, minced ginger, brown sugar, salt, paprika, garlic powder, ground coriander, pepper, soy sauce, and hot sauce together until well combined.
- Place salmon filets, skin side down, in a baking dish and cover the top of the salmon with half of the marinade. Spread it to the edges being sure to get the along the sides. Cover the dish and marinate the salmon filets for at least 15 minutes, but up to 4 hours.
- Heat a large frying pan over medium heat. Once heated, add the oil. Sear salmon filets skin side up for three to four minutes.
- Transfer seared salmon skin side down, to a baking dish. Spread the remaining marinade over the filets and bake for 12 to 15 minutes, or until desired doneness.