Asian Glazed Salmon

Ingredients

• 45 ml (3 tablespoons)fish sauce
• to tasteblack pepper
• scant 1 g (¼ teaspoon)five-spice powder
• 45 ml (3 tablespoons)honey
• 454 g (1 lb)skin-on salmon fillets, patted dry (up to 3.5 cm (1½ inches) thick)
• a pinchsalt
• as neededcooking oil

Instructions

1. 1

   Simmer the glaze

   Put 45 ml fish sauce, ½ teaspoon black pepper, a scant ¼ teaspoon five-spice powder and 45 ml honey in a small saucepan. Set over medium heat and stir to combine. Simmer for a couple of minutes, until bubbling across the surface, then transfer to a bowl and set aside.

2. 2

   Sear the salmon

   Heat a pan over medium heat. Season the salmon fillets with small pinches of salt and black pepper. When the pan is hot, place the fillets skin-side down and sear for 3–4 minutes; flip and cook the other side for 1–2 minutes.

3. 3

   Remove the oil

   Take all the oil out of the pan with a spoon, or briefly lift out the salmon, discard the oil and return the fillets to the pan.

4. 4

   Baste with glaze

   Pour the sauce into the pan and let it simmer gently for about 20 seconds. Turn the fillets skin-side down, then spoon the sauce over them for a few more minutes.

5. 5

   Serve straight away

   Transfer the salmon to serving plates with all the sauce and serve immediately.

What is Asian glazed salmon?

This is a quick Asian-fusion salmon dish: seared fillets are coated in a sweet-savoury glaze made with honey, fish sauce and five-spice powder. Rather than representing one particular traditional preparation, it brings together flavours commonly used in a range of Asian-inspired cooking.

The method works because the glaze is simmered separately before it meets the fish. That gives it a brief head start to combine, while the salmon can develop a seared surface in the pan.

Nutrition and macros by portion

The nutrition label shows one serving as written: 429 calories, 47g protein, 27g carbs, 14g fat.

The salmon supplies most of the protein and some of the fat, while honey provides much of the carbohydrate; the fish sauce also contributes sodium. Serve a fillet with vegetables and a measured portion of rice to make a balanced plate.

The glaze ingredients

Fish sauce: its salty, savoury depth balances the honey. Stir it together with the other glaze ingredients before heating so the flavours are evenly mixed.

Honey and five-spice: honey brings sweetness and helps the sauce cling, while a small amount of five-spice adds fragrance. Keep the heat moderate and watch the pan as the glaze bubbles.

Getting a good sear

Dry salmon: patting the skin and flesh dry helps the fillets sear rather than release excess moisture into the pan. Season just before cooking.

Skin-side down: start with the skin against the hot pan and leave it in place for 3–4 minutes. Flip for the shorter 1–2-minute cook on the other side, as directed.

Basting and doneness

Clear the oil: remove the oil from the pan before adding the glaze, so the sauce can coat the salmon rather than mixing with a layer of cooking oil.

Gentle simmer: let the glaze bubble gently for about 20 seconds, then spoon it over the skin-side-down fillets for a few more minutes. The recipe gives cooking times but no internal temperature; check that the fish is cooked to your preference.

Timing the meal

The glaze and salmon each cook quickly, so have the serving plates and any accompaniments ready before you start. The recipe takes 15 minutes in total and is best served as soon as the final basting is done.

What to serve alongside

Plain rice makes a simple partner for the sweet-savoury sauce, while steamed or stir-fried greens add freshness and contrast. Spoon any sauce left in the pan over the salmon or rice.

Recipe notes & tips

• Pat the salmon dry before it goes into the pan.
• Use medium heat for both the glaze and the fish.
• Keep the five-spice amount scant so it does not overpower the honey and fish sauce.
• Have a spoon ready to baste the fillets once the glaze is in the pan.
• Serve promptly so the salmon and glaze are still hot.

Variations

• Add ginger: Stir a little finely grated ginger into the glaze before simmering.
• Add garlic: Mix minced garlic into the sauce for a sharper savoury note.
• Use chilli: Add chilli flakes to the glaze for some heat.
• Serve with greens: Pair the salmon with steamed greens to add a fresh contrast.
• Change the fish: Use another firm fish fillet, adjusting the cooking time to its thickness.

Common mistakes to avoid

• Wet salmon: excess moisture can hinder searing; pat the fillets dry before seasoning.
• Overheated glaze: honey can catch if the pan is too hot; simmer over medium heat and keep an eye on it.
• Crowded pan: fillets pressed together may not sear evenly; use a pan that gives them room.
• Leaving the oil in: the glaze can become greasy; remove all the oil before adding the sauce.
• Overcooking the fish: the fillets can turn dry; follow the stated searing times and check for doneness.

How to store

Refrigerate leftover salmon and sauce in a covered container for up to 2 days. Reheat gently in a covered pan until hot, adding a splash of water if the glaze has thickened.

Frequently asked questions