Asian-glazed Salmon Recipe

Prepare salmon

Pat salmon fillets dry with paper towels. Season both sides lightly with kosher salt and black pepper. Let sit at room temperature while you make the glaze (about 10 minutes).

Sear or roast

Preheat oven to 400°F (200°C) if finishing in oven. Heat a large ovenproof skillet over medium-high heat and add 1 tbs neutral oil. When oil shimmers, place salmon fillets skin-side down. Press gently for 20 seconds to ensure even contact. Sear without moving 3–4 minutes until skin is crisp and the sides start to turn opaque about one-third of the way up.

Finish cooking

If using oven: spoon some glaze over each fillet (about 1 tbs each) and transfer skillet to preheated oven for 4–6 minutes until salmon reaches desired doneness (125–130°F / 52–54°C medium-rare to medium). If using stovetop only: reduce heat to medium-low, cover and cook 4–6 minutes (or spoon glaze on and cook uncovered until just cooked through). Remove fish to a plate and let rest 2 minutes.

Combine glaze ingredients

In a small bowl whisk together 4 tbs hoisin sauce, 2 tbs soy sauce, 2 tbs honey, 1 tbs rice vinegar, 1 tsp sesame oil, minced garlic, grated ginger, and 1 tsp Sriracha until smooth.

Thicken glaze

In a separate small cup, mix 1 tsp cornstarch with 2 tbs water to make a slurry. Heat a small saucepan over medium heat, add the combined glaze mixture and bring to a gentle simmer. Stir in the cornstarch slurry and cook 30–60 seconds until the glaze thickens slightly and becomes glossy. Remove from heat and keep warm.

Glaze application

Reserve about 2 tbs of glaze for serving. When searing/finishing salmon, brush or spoon approximately 1 tbs glaze per fillet during the final minute of cooking to form a sticky coating. After resting, brush an additional 1 tbs glaze on each fillet.

Plate the salmon skin-side down. Sprinkle toasted sesame seeds and sliced scallions over the glazed tops. Serve immediately with lemon or lime wedges on the side for squeezing.

Suggested accompaniments: steamed jasmine rice, sautéed bok choy, or a simple cucumber salad complement the flavors well.