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Greatest plates · Main
Asian Glazed Salmon
Salmon fillets marinated in soy, ginger, garlic and sweet chilli, then grilled hard until the glaze catches and darkens. Allow 30 minutes to marinate (overnight is better); the cooking itself is faster than the rice it goes with.
Serves 2Prep 5 minCook 10 minFish
Containsgluten · soy · fish · shellfish · sesame
Inspired by a recipe from RecipeTin Eats ↗
Protein 33%Carbs 38%Fat 29%
About 520 kcal a serve — 42 g protein, 48 g carbs, 16 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 2
Method
Marinate the salmon
MarinateCombine the ginger, garlic, soy sauce, oyster sauce and sweet chili sauce in a shallow bowl. Add the salmon and turn to coat. Cover and marinate for 30 minutes or up to overnight.
In the bowlMix all →
30 min
Preheat the grill
PreheatPreheat your grill/grill on high. Place the oven rack 25cm / 10" from the heat source. Meanwhile, get the rice cooking so it's ready to serve.
Into the ovenAdd →
High
Glaze the salmon
On the trayPlace the salmon on a bare baking tray (no oil and no paper — it will burn). Dab the glaze onto the salmon, only whatever will stick. Don't pour excess glaze on, as it will pool and burn.
On the trayGlaze →
Grill
CarameliseGrill/grill for 7 minutes. Remove, spray the surface generously with oil, then grill/grill for another 1 to 3 minutes until the surface is caramelised and the salmon is just cooked and flakes (internal temperature 50°C for medium rare). Be careful not to overcook it!
Into the ovenAdd →
8-10 min · high
Steam the greens
SideWhile the salmon cooks, steam the Asian greens until just tender and bright green.
In the potSteam →
Serve
ServeServe the salmon sprinkled with sesame seeds and sliced spring onions, with rice and steamed Asian greens on the side.
On the platePlate up →
Cook's noteDon't overcook the salmon — broiling is best as it caramelises fast; pull it at 50°C for juicy medium-rare.
Estimated per serve
520 kcal · 42 g protein · 48 g carbs · 16 g fatestimates, within ~10%
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