20 Flavorful Asian Salmon Recipes Delicious

You’re in for a treat with our roundup of 20 Flavorful Asian Salmon Recipes Delicious! Whether you’re craving a quick weeknight dinner or looking to impress at your next gathering, these dishes blend the rich, savory flavors of Asia with the heart-healthy goodness of salmon. From tangy teriyaki to spicy Sriracha glazes, there’s a recipe here to satisfy every palate. Let’s dive into these mouthwatering creations!

Honey Soy Glazed Salmon

Unlock the secret to a foolproof weeknight dinner with this sticky, sweet, and savory salmon that’s ready in under 20 minutes.

Ingredients

• 4 salmon fillets (about 6 oz each)
• A good glug of olive oil
• 1/3 cup honey
• 1/4 cup soy sauce
• A couple of garlic cloves, minced
• A splash of rice vinegar
• A pinch of red pepper flakes
• 1 tbsp sesame seeds
• A handful of chopped green onions

Instructions

1. Preheat your oven to 400°F and line a baking sheet with foil for easy cleanup.
2. Place the salmon fillets on the baking sheet and drizzle with olive oil. Rub it in to coat evenly.
3. In a small bowl, whisk together honey, soy sauce, minced garlic, rice vinegar, and red pepper flakes. Tip: Warm the honey for 10 seconds in the microwave to make it easier to mix.
4. Pour the glaze over the salmon, making sure each fillet is generously coated.
5. Bake for 12-15 minutes, depending on thickness. Tip: The salmon is done when it flakes easily with a fork.
6. While baking, toast sesame seeds in a dry pan over medium heat for 2-3 minutes until golden. Tip: Keep them moving to prevent burning.
7. Once out of the oven, sprinkle with toasted sesame seeds and chopped green onions.

Yield to the irresistible combo of crispy edges and tender, flaky fish. Serve it over a bed of steamed rice or with a side of roasted veggies for a meal that’s as vibrant as it is delicious.

Teriyaki Salmon with Pineapple

Ready to shake up your dinner routine? This teriyaki salmon with pineapple is a sweet, savory, and slightly smoky dish that’s as easy to make as it is delicious. Perfect for those nights when you want something fancy but fast.

Ingredients

• 2 salmon fillets (about 6 oz each)
• A good glug of teriyaki sauce (about 1/4 cup)
• 1 cup of fresh pineapple chunks
• A splash of olive oil
• A couple of garlic cloves, minced
• A pinch of red pepper flakes
• A handful of green onions, sliced

Instructions

1. Preheat your oven to 400°F and line a baking sheet with foil for easy cleanup.
2. In a bowl, toss the salmon fillets with the teriyaki sauce, making sure they’re fully coated. Let them marinate for 10 minutes while the oven heats up.
3. Heat a splash of olive oil in a skillet over medium-high heat. Add the pineapple chunks and cook until they’re golden and slightly caramelized, about 3-4 minutes. Tip: Don’t stir too much to get those nice char marks.
4. Push the pineapple to one side of the skillet and add the salmon fillets, skin-side down. Cook for 2 minutes to crisp up the skin.
5. Transfer the skillet to the oven and bake for 8-10 minutes, or until the salmon flakes easily with a fork. Tip: The teriyaki sauce will thicken into a glaze, so keep an eye on it to avoid burning.
6. While the salmon bakes, sprinkle the minced garlic and red pepper flakes over the pineapple for an extra flavor kick.
7. Once done, garnish with sliced green onions and serve immediately. Tip: For a complete meal, pair it with a simple cucumber salad or steamed rice.

Juicy pineapple and tender salmon come together in a sticky-sweet glaze that’s downright addictive. Try serving it over a bed of coconut rice for a tropical twist that’ll transport you straight to the islands.

Spicy Sriracha Salmon

Zesty and bold, this Spicy Sriracha Salmon is your ticket to a flavor-packed dinner that’s as easy to make as it is delicious. Fire up your taste buds and let’s dive in.

Ingredients

• 1 lb salmon fillet
• A generous glug of olive oil
• 2 tbsp sriracha sauce
• 1 tbsp honey
• A splash of soy sauce
• A couple of garlic cloves, minced
• 1 tsp ginger, grated
• A pinch of salt
• A sprinkle of sesame seeds
• A handful of chopped green onions

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
2. In a small bowl, whisk together the sriracha, honey, soy sauce, minced garlic, and grated ginger until smooth.
3. Place the salmon fillet on the prepared baking sheet and brush it all over with olive oil, then season lightly with salt.
4. Pour the sriracha mixture over the salmon, using a spoon to spread it evenly across the top.
5. Bake for 12-15 minutes, or until the salmon flakes easily with a fork and the glaze is bubbly.
6. While the salmon bakes, toast the sesame seeds in a dry pan over medium heat for 1-2 minutes until golden, shaking the pan frequently to prevent burning.
7. Once the salmon is done, sprinkle it with the toasted sesame seeds and chopped green onions before serving.

Juicy and flaky, this salmon packs a punch with its spicy-sweet glaze. Serve it over a bed of steamed rice or alongside crisp veggies for a meal that’s as vibrant as it is satisfying.

Ginger Garlic Salmon Stir-Fry

Elevate your weeknight dinner with this Ginger Garlic Salmon Stir-Fry—quick, flavorful, and packed with that umami punch you crave.

Ingredients

• 1 lb salmon fillet, skin off, cut into chunks
• 2 tbsp olive oil
• 3 cloves garlic, minced
• a thumb-sized piece of ginger, grated
• a splash of soy sauce
• a couple of green onions, sliced
• 1 cup broccoli florets
• 1/2 cup snap peas
• a pinch of red pepper flakes

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add salmon chunks, searing for 2 minutes per side until golden. Remove and set aside.
3. In the same skillet, toss in garlic and ginger, stirring for 30 seconds until fragrant.
4. Throw in broccoli and snap peas, stir-frying for 3 minutes until bright green but still crisp.
5. Tip: Don’t overcrowd the pan to keep those veggies crisp.
6. Return salmon to the skillet, drizzle with soy sauce, and sprinkle red pepper flakes. Toss gently to combine.
7. Cook for another 2 minutes, letting the salmon soak up all those flavors.
8. Tip: A squeeze of lime at the end can add a fresh zing.
9. Garnish with green onions right before serving.
10. Tip: Serve over a bed of quinoa for an extra protein boost.

Perfectly flaky salmon meets crisp-tender veggies in a garlicky, ginger-spiked sauce. Try wrapping it in lettuce cups for a fun, hands-on meal.

Miso Glazed Salmon

Get ready to level up your dinner game with this miso glazed salmon—it’s sticky, savory, and downright addictive.

Ingredients

• 4 salmon fillets (about 6 oz each)
• 1/4 cup white miso paste
• 2 tbsp honey
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• A splash of sesame oil
• A couple of garlic cloves, minced
• 1 tsp grated ginger

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a bowl, whisk together the miso paste, honey, soy sauce, rice vinegar, sesame oil, garlic, and ginger until smooth. Tip: If the mixture is too thick, a tiny bit of warm water can loosen it up.
3. Place the salmon fillets on the prepared baking sheet and slather each one generously with the miso glaze. Tip: Don’t skip the skin side—it crisps up beautifully.
4. Bake for 12-15 minutes, until the salmon flakes easily with a fork and the glaze is caramelized. Tip: For extra crispiness, broil the last 2 minutes, but watch closely to avoid burning.

The glaze forms a glossy, crackly crust while the salmon stays juicy inside. Serve it over a heap of steamed rice or alongside some quick-pickled veggies for a meal that’s anything but basic.

Thai Basil Salmon Curry

Rush to flavor town with this Thai Basil Salmon Curry—quick, vibrant, and packed with punch. Perfect for weeknights when you crave something exotic but effortless.

Ingredients

• 1.5 lbs salmon fillets, skin-on
• 2 tbsp coconut oil
• 1 can (13.5 oz) coconut milk
• a couple of tbsp red curry paste
• a splash of fish sauce
• 1 tbsp brown sugar
• a handful of Thai basil leaves
• 1 red bell pepper, sliced
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 1 cup jasmine rice

Instructions

1. Heat coconut oil in a large skillet over medium-high heat until shimmering.
2. Season salmon fillets with salt, then sear skin-side down for 4 minutes until crispy. Flip and cook for another 3 minutes. Remove and set aside.
3. In the same skillet, sauté onion and bell pepper until soft, about 3 minutes. Tip: Don’t clean the skillet—those browned bits add flavor!
4. Add garlic and curry paste, stir for 1 minute until fragrant.
5. Pour in coconut milk, fish sauce, and brown sugar. Bring to a simmer, stirring to combine.
6. Return salmon to the skillet, nestling into the sauce. Simmer for 5 minutes until salmon is cooked through.
7. Tear in Thai basil leaves, stirring gently to wilt. Tip: Add basil at the end for maximum aroma.
8. Meanwhile, cook jasmine rice according to package instructions. Tip: Rinse rice until water runs clear for fluffier grains.
9. Serve curry over rice, garnishing with extra basil if you’re feeling fancy.

Get ready for a dish that’s creamy, spicy, and herbaceous all at once. Try serving it in a hollowed-out pineapple for a fun, tropical twist.

Korean Gochujang Salmon

Bold flavors meet in this Korean Gochujang Salmon—glazed, grilled, and unforgettable. Perfect for weeknights or impressing guests, it’s a 30-minute wonder.

Ingredients

• 1.5 lbs salmon fillet, skin-on
• 3 tbsp gochujang paste
• 2 tbsp honey
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• A splash of rice vinegar
• A couple of garlic cloves, minced
• 1 tsp grated ginger
• A sprinkle of sesame seeds
• A handful of chopped green onions

Instructions

1. Preheat your grill or oven to 400°F. If using an oven, line a baking sheet with foil.
2. In a bowl, whisk together gochujang, honey, soy sauce, sesame oil, rice vinegar, garlic, and ginger until smooth. *Tip: For extra smoothness, microwave the honey for 10 seconds before mixing.*
3. Place the salmon skin-side down on the grill or baking sheet. Brush half the glaze over the salmon. *Tip: Keep the skin on to prevent sticking and add crispiness.*
4. Grill or bake for 10 minutes. Brush with the remaining glaze, then cook for another 5-7 minutes until the salmon flakes easily. *Tip: Don’t overcook—salmon is best slightly pink in the center.*
5. Garnish with sesame seeds and green onions before serving.

Korean Gochujang Salmon brings a caramelized crust and tender, flaky interior to your table. Serve it over steamed rice with a side of kimchi for a full Korean-inspired meal.

Lemongrass Coconut Salmon

Spice up your dinner routine with this Lemongrass Coconut Salmon—bold flavors, minimal effort, and maximal vibes. Perfect for when you’re craving something exotic but easy.

Ingredients

• 2 salmon fillets (about 6 oz each)
• A splash of coconut milk (about 1/2 cup)
• A couple of lemongrass stalks, finely chopped
• 1 tbsp of ginger, grated
• A pinch of red pepper flakes
• 1 tbsp of soy sauce
• A drizzle of honey (about 1 tsp)
• A handful of cilantro, chopped
• 1 lime, juiced
• A dash of salt

Instructions

1. Preheat your oven to 375°F—this ensures your salmon cooks evenly without drying out.
2. In a bowl, mix coconut milk, lemongrass, ginger, red pepper flakes, soy sauce, and honey. Tip: Taste the marinade and adjust the sweetness or spice level to your liking.
3. Place salmon fillets in a baking dish and pour the marinade over them. Let them sit for 10 minutes to soak up the flavors. Tip: For deeper flavor, marinate in the fridge for up to an hour.
4. Bake for 12-15 minutes, or until the salmon flakes easily with a fork. Tip: Don’t overcook—salmon is best when it’s just opaque in the center.
5. Sprinkle with cilantro and a squeeze of lime juice right before serving.

Outrageously tender with a creamy, zesty kick, this salmon pairs amazingly with steamed jasmine rice or a crisp salad. Try serving it in lettuce wraps for a fun, hands-on meal.

Sesame Crusted Salmon

Elevate your dinner game with this sesame crusted salmon—crispy, nutty, and ready in under 20 minutes. Perfect for those nights when you want gourmet without the guilt.

Ingredients

• 2 salmon fillets (about 6 oz each)
• A couple of tbsp of sesame seeds
• A splash of olive oil
• 1 tbsp of soy sauce
• A pinch of salt
• A sprinkle of black pepper

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2. Pat the salmon fillets dry with a paper towel—this helps the sesame seeds stick better.
3. Brush each fillet lightly with olive oil, then drizzle with soy sauce for that umami kick.
4. Sprinkle salt and black pepper evenly over the fillets, then press the sesame seeds onto the top and sides for full coverage.
5. Place the salmon on the prepared baking sheet and bake for 12-15 minutes, until the seeds are golden and the salmon flakes easily with a fork.
6. Let it rest for a couple of minutes before serving to lock in those juicy flavors.

Pair this sesame crusted salmon with a crisp salad or over a bed of quinoa for a meal that’s as nutritious as it is delicious. The crunch of the sesame seeds against the tender salmon is a texture dream.

Five-Spice Salmon with Bok Choy

Transform your dinner game with this Five-Spice Salmon paired with crisp bok choy—ready in under 30 minutes.

Ingredients

• 2 salmon fillets (about 6 oz each)
• A couple of bok choy heads, halved
• 1 tbsp five-spice powder
• A splash of soy sauce
• 1 tbsp honey
• 1 tbsp olive oil
• A pinch of salt

Instructions

1. Preheat your oven to 400°F—this ensures a crispy skin on the salmon.
2. Rub the salmon fillets with five-spice powder and a pinch of salt. Tip: Let them sit for 5 minutes to absorb the flavors.
3. Heat olive oil in a skillet over medium-high. Sear the salmon, skin-side down, for 3 minutes until golden.
4. Flip the salmon, add bok choy around it. Drizzle with soy sauce and honey. Tip: The bok choy will soak up the sauces as it cooks.
5. Transfer the skillet to the oven. Bake for 10 minutes—salmon should flake easily with a fork.
6. Remove from oven. Let it rest for 2 minutes. Tip: This keeps the salmon juicy.

Unbelievably tender salmon meets slightly charred, sweet bok choy. Serve it over a bed of jasmine rice or with a side of quinoa for an extra health kick.

Wasabi Mayo Salmon Sushi Bowl

Kick your sushi game up a notch with this Wasabi Mayo Salmon Sushi Bowl—no rolling required. Bold flavors meet lazy-day vibes in under 30 minutes.

Ingredients

• 1 cup sushi rice, rinsed until the water runs clear
• 1 1/4 cups water
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• 1/2 lb fresh salmon, skin removed, diced
• 2 tbsp mayo
• 1 tsp wasabi paste (or more if you dare)
• 1/2 avocado, sliced
• 1/4 cucumber, julienned
• A sprinkle of sesame seeds
• A splash of soy sauce

Instructions

1. Cook the sushi rice with water in a rice cooker or pot until tender, about 20 minutes. Tip: Let it sit for 10 minutes after cooking for perfect texture.
2. Mix rice vinegar, sugar, and salt in a small bowl. Fold into the cooked rice while it’s still warm. Tip: Use a cutting motion to avoid mushing the grains.
3. In a bowl, combine salmon, mayo, and wasabi paste. Mix gently. Tip: For extra flavor, let it marinate for 10 minutes.
4. Divide the rice between two bowls. Top with salmon mixture, avocado, and cucumber.
5. Garnish with sesame seeds and a splash of soy sauce.

Look at that—creamy, spicy, and fresh all in one bite. Serve it with extra wasabi on the side for the brave souls at your table.

Sweet Chili Glazed Salmon

Overwhelm your taste buds with this Sweet Chili Glazed Salmon—it’s sticky, spicy, and ridiculously easy to whip up.

Ingredients

• 1 lb salmon fillet, skin-on
• A generous glug of olive oil
• 1/2 cup sweet chili sauce
• A splash of soy sauce
• A couple of garlic cloves, minced
• 1 tbsp ginger, grated
• A pinch of salt

Instructions

1. Preheat your oven to 400°F and line a baking sheet with foil for easy cleanup.
2. Pat the salmon dry with paper towels—this helps the glaze stick better.
3. Mix sweet chili sauce, soy sauce, garlic, and ginger in a bowl. Tip: Taste the glaze and adjust the sweetness or saltiness if needed.
4. Brush the salmon with olive oil and sprinkle with salt. Tip: Don’t skip the oil; it keeps the fish moist.
5. Slather the glaze over the salmon, making sure it’s fully coated.
6. Bake for 12-15 minutes, until the salmon flakes easily with a fork. Tip: For a caramelized top, broil the last 2 minutes.

Now, the salmon’s got a glossy, finger-licking glaze with a kick of heat. Serve it over a bed of rice or with a crisp salad to balance the sweetness.

Vietnamese Caramelized Salmon

Elevate your dinner game with this Vietnamese Caramelized Salmon—sticky, sweet, and packed with umami. It’s the kind of dish that’ll have you licking your plate clean.

Ingredients

• 1.5 lbs salmon fillets, skin-on
• A couple of tbsp of fish sauce
• A splash of water
• 1/4 cup of sugar
• A handful of chopped green onions
• A pinch of black pepper
• 2 cloves of garlic, minced
• A drizzle of oil

Instructions

1. Heat a drizzle of oil in a pan over medium heat. Tip: Use a non-stick pan for easy flipping.
2. Add the salmon fillets, skin-side down. Cook for 4 minutes until the skin is crispy.
3. Flip the salmon and cook for another 3 minutes. Remove from the pan and set aside.
4. In the same pan, add the sugar and a splash of water. Stir until the sugar dissolves and turns amber—about 2 minutes. Tip: Keep an eye on it; sugar burns fast!
5. Toss in the minced garlic and cook for 30 seconds until fragrant.
6. Pour in the fish sauce and a pinch of black pepper. Stir to combine.
7. Return the salmon to the pan, spooning the caramel sauce over it. Cook for 2 more minutes to glaze.
8. Sprinkle with chopped green onions right before serving. Tip: Fresh herbs add a pop of color and freshness.

Look at that glossy, caramel-coated salmon—crispy skin, tender flesh, and a sauce that’s the perfect balance of sweet and savory. Serve it over a heap of steaming rice or with a side of crunchy veggies for contrast.

Black Pepper Salmon with Green Beans

Viral doesn’t even begin to describe this Black Pepper Salmon with Green Beans. Seared to perfection, tossed with crisp greens, and finished with a bold pepper kick—it’s weeknight magic in under 30.

Ingredients

• 2 salmon fillets (about 6 oz each)
• A couple of handfuls of green beans, trimmed
• 2 tbsp olive oil
• 1 tbsp freshly cracked black pepper
• A splash of soy sauce
• 1 tsp honey
• A pinch of salt

Instructions

1. Preheat your skillet over medium-high heat for 2 minutes—no oil yet.
2. Pat the salmon fillets dry with paper towels. This ensures a crispy skin. Tip: Dry fish = better sear.
3. Rub each fillet with olive oil, then press the black pepper onto both sides.
4. Place salmon skin-side down in the hot skillet. Cook for 4 minutes without moving to get that crisp.
5. Flip carefully. Add green beans around the salmon. Drizzle with a bit more oil.
6. Cook for another 3 minutes. Tip: Beans should be bright green with a slight char.
7. Whisk together soy sauce and honey. Pour over the salmon and beans. Toss to coat.
8. Remove from heat. Let rest for 2 minutes. Tip: Resting locks in juices.

Amazingly tender salmon meets crunchy beans, all glazed in a sweet-salty-peppery sauce. Serve over quinoa or chill it for a next-day salad—game changer.

Japanese Yakitori Salmon Skewers

Make your taste buds dance with these Japanese Yakitori Salmon Skewers—juicy, smoky, and packed with umami. Perfect for grilling season or when you’re craving something quick yet fancy.

Ingredients

• 1 lb salmon fillet, cut into 1-inch cubes
• 1/4 cup soy sauce
• 2 tbsp mirin
• 1 tbsp brown sugar
• a splash of sesame oil
• a couple of green onions, chopped
• 1 tsp grated ginger
• 1 garlic clove, minced
• bamboo skewers, soaked in water for 30 mins

Instructions

1. Preheat your grill to medium-high, about 375°F.
2. Thread the salmon cubes onto the soaked skewers, leaving a little space between each piece.
3. In a bowl, whisk together soy sauce, mirin, brown sugar, sesame oil, green onions, ginger, and garlic. Tip: Double the marinade if you love extra glaze.
4. Brush the skewers generously with the marinade. Tip: Reserve some marinade for basting later.
5. Grill the skewers for 3-4 minutes per side, basting with reserved marinade halfway through. Tip: Don’t flip more than once to keep the salmon from breaking.
6. Serve immediately. Enjoy the crispy edges and tender, flaky interior. Try pairing with a crisp cucumber salad or over steamed rice for a full meal.

Each bite delivers a perfect balance of sweet and savory with a hint of smokiness. Elevate your next BBQ or weeknight dinner with these skewers—they’re a game-changer.

Chinese Steamed Salmon with Ginger

Fire up your taste buds with this Chinese Steamed Salmon with Ginger—juicy, flaky, and packed with zing. Perfect for a quick, healthy dinner that feels fancy without the fuss.

Ingredients

• 1 lb salmon fillet, skin-on
• A thumb-sized piece of ginger, julienned
• A couple of green onions, sliced
• A splash of soy sauce
• A drizzle of sesame oil
• 1 tbsp rice wine
• A pinch of sugar

Instructions

1. Rinse the salmon under cold water and pat dry with paper towels. Tip: Keeping the skin on helps the fish stay moist.
2. Place the salmon on a heatproof plate that fits inside your steamer. Scatter the ginger and half the green onions over the top.
3. In a small bowl, mix soy sauce, sesame oil, rice wine, and sugar. Drizzle this over the salmon.
4. Bring water in your steamer to a boil over high heat. Once boiling, place the plate with salmon in the steamer. Cover and steam for 8-10 minutes. Tip: The fish is done when it flakes easily with a fork.
5. Carefully remove the plate from the steamer. Sprinkle the remaining green onions on top. Tip: For an extra kick, add a few slices of fresh chili.

Now, the salmon should be tender with a subtle sweetness from the ginger and a savory depth from the soy. Serve it over a bed of steamed rice or with a side of crisp veggies for a complete meal.

Thai Green Curry Salmon

Spice up your dinner routine with this Thai Green Curry Salmon—quick, flavorful, and packed with that creamy, spicy goodness we all crave.

Ingredients

• 1.5 lbs salmon fillets, skin-on
• 1 can (13.5 oz) coconut milk
• 2 tbsp green curry paste
• A splash of fish sauce
• A couple of kaffir lime leaves
• 1 cup bamboo shoots, sliced
• 1 red bell pepper, thinly sliced
• A handful of Thai basil leaves
• 1 tbsp coconut oil
• 1 cup jasmine rice, cooked

Instructions

1. Heat coconut oil in a large skillet over medium-high heat until shimmering.
2. Season salmon fillets with salt and sear skin-side down for 4 minutes until crispy. Flip and cook for another 3 minutes. Remove and set aside.
3. In the same skillet, add green curry paste and fry for 1 minute until fragrant.
4. Pour in coconut milk, stirring to combine with the paste. Tip: Scrape the bottom of the skillet to get all the flavorful bits.
5. Add fish sauce, kaffir lime leaves, bamboo shoots, and red bell pepper. Simmer for 5 minutes.
6. Return salmon to the skillet, spooning sauce over the fillets. Simmer for another 3 minutes. Tip: The salmon is done when it flakes easily with a fork.
7. Stir in Thai basil leaves just before serving. Tip: Tear the leaves to release more flavor.
8. Serve over jasmine rice, drizzled with extra sauce.

Rich and creamy with a kick, this dish pairs perfectly with a crisp cucumber salad or a cold beer to balance the heat. The salmon stays juicy, while the curry packs a punch—no leftovers here!

Malaysian Sambal Salmon

Zesty and bold, this Malaysian Sambal Salmon is your ticket to a flavor-packed dinner. No fuss, just fire up your pan and let’s dive into the spicy, tangy goodness.

Ingredients

• 1.5 lbs salmon fillet, skin-on
• A couple of tbsp of sambal oelek (adjust for heat)
• A splash of lime juice
• 1 tbsp honey
• A pinch of salt
• 2 tbsp olive oil
• A handful of chopped cilantro for garnish

Instructions

1. Preheat your oven to 375°F. This ensures even cooking and a crispy skin.
2. Mix sambal oelek, lime juice, honey, and salt in a bowl. Taste and adjust the heat or sweetness to your liking.
3. Heat olive oil in an oven-proof skillet over medium-high. Place salmon skin-side down, cook for 3 minutes until the skin is crispy.
4. Flip the salmon, spoon the sambal mix over the top. Transfer the skillet to the oven. Bake for 8-10 minutes, depending on thickness.
5. Check for doneness—the salmon should flake easily with a fork but still be moist inside.
6. Garnish with chopped cilantro right before serving to keep it fresh and vibrant.

This dish brings a fiery kick balanced by sweet honey and tangy lime. Serve it over steamed rice or with a side of crunchy veggies to cool down the heat.

Indonesian Satay Salmon

Oozing with bold flavors, this Indonesian Satay Salmon turns your dinner into a tropical getaway. Marinate, grill, and dunk—each bite’s a crunch of perfection.

Ingredients

• 1.5 lbs salmon fillets, skin-on
• A generous glug of coconut milk (about 1/2 cup)
• A couple of tbsp smooth peanut butter
• A splash of soy sauce (2 tbsp)
• A drizzle of honey (1 tbsp)
• 2 cloves garlic, minced
• A pinch of red pepper flakes
• Bamboo skewers, soaked in water for 30 mins

Instructions

1. Whisk together coconut milk, peanut butter, soy sauce, honey, garlic, and red pepper flakes in a bowl. Tip: If the peanut butter’s too thick, warm it slightly for easier mixing.
2. Cut salmon into 1-inch thick strips, then thread onto skewers. Tip: Keep the skin on to hold the fish together while grilling.
3. Pour marinade over skewers, ensuring each piece is well-coated. Let sit for at least 30 mins in the fridge. Tip: For deeper flavor, marinate overnight.
4. Preheat grill to medium-high (about 375°F). Grill skewers for 3-4 mins per side, until edges char slightly and salmon flakes easily.

Delight in the smoky, creamy contrast—the salmon’s richness balanced by the marinade’s sweet heat. Serve over coconut rice or with a crisp cucumber salad for a full island vibe.

Filipino Adobo Salmon

Kick off your weeknight dinner with a twist—Filipino Adobo Salmon. This dish packs a punch with its tangy, savory glaze and flaky, tender fish. Ready in under 30 minutes, it’s a game-changer for busy folks craving bold flavors.

Ingredients

• 2 salmon fillets (about 6 oz each)
• A couple of garlic cloves, minced
• A splash of soy sauce
• A splash of vinegar
• A pinch of black pepper
• 1 tbsp of brown sugar
• A drizzle of olive oil
• A handful of bay leaves

Instructions

1. Heat a drizzle of olive oil in a pan over medium heat. Tip: Make sure the pan is hot before adding the salmon to get that perfect sear.
2. Season the salmon fillets with a pinch of black pepper and sear for 3 minutes on each side. Remove and set aside.
3. In the same pan, sauté the minced garlic until golden, about 30 seconds. Tip: Keep the heat medium to avoid burning the garlic.
4. Add a splash of soy sauce, vinegar, brown sugar, and bay leaves to the pan. Stir and let it simmer for 2 minutes until slightly thickened.
5. Return the salmon to the pan, spooning the sauce over it. Cook for another 2 minutes to let the flavors meld. Tip: Baste the salmon with the sauce for extra flavor.
6. Serve hot, garnished with more sauce and a side of steamed rice.

This salmon is all about the contrast—crispy skin meets a melt-in-your-mouth center, all coated in that sticky, savory-sweet adobo glaze. Try it over a bed of greens for a lighter take.

Summary

Zesty flavors await in our roundup of 20 Asian salmon recipes, perfect for adding excitement to your dinner routine. Whether you’re craving something sweet, spicy, or savory, there’s a dish here to satisfy. We’d love to hear which recipe becomes your favorite—drop us a comment below! And if you enjoyed this collection, don’t forget to share the love on Pinterest. Happy cooking!