If you’re looking for a tasty, sophisticated dish that makes for easy entertaining, or a fabulous family meal, this Broiled Asian Salmon is just the ticket. The big flavor and beautiful presentation are sure to impress your dinner guests (and wow your family), and it all comes together from start to finish in less than an hour! The sweet and savory marinade gives the fillets a kick of Asian flavor, and broiling results in beautifully caramelized edges and perfectly tender, cooked salmon inside.
Preparing the Asian Marinade
To begin, prepare and whisk all of the marinade ingredients together. Gently poke the salmon fillets with a fork 4-5 times to help the marinade get into the fillet. In a plastic Ziploc bag or baking dish, pour about 3/4 of the marinade over the salmon. Spread the marinade evenly so the entire surface of the salmon is covered. Cover with plastic wrap and refrigerate for at least 30 minutes (or up to 8 hours).
Broiling the Salmon and Cooking the Rice
If using, prepare rice according to package instructions. Preheat broiler on high for 10-15 minutes, and ensure upper rack is 10-12inches from the top heating element.
Place marinated salmon under the broiler for 10-13 minutes. Do not overcook the salmon. The edges will just begin to sear and the surface will be caramelized when the fillets are ready.
Stir Frying the Asparagus
Preheat peanut oil in a skillet over medium high heat. Once the oil just starts to smoke, add in the asparagus and fry for about 3-4 minutes, or until the edges start to brown.
Pour in the remaining marinade from earlier, and toss to coat the asparagus, cooking for 1-2 more minutes. Remove from heat and set aside.
When the salmon is cooked, the edges will be just starting to sear, and the glaze will be caramelizing on the surface. Remove from the oven, and serve immediately with asparagus and rice. Pour any extra sauce from the pan onto the salmon and rice. As you can see below, aluminum foil is imperative to save you from messy cleanup after broiling.
Broiled Asian Salmon is truly worthy of a fancy occasion, but so easy to make you can have it on the table in less than 45 minutes! Ideal for a nutritious and delicious weeknight family meal!
Even my daughters can’t get enough of this Salmon! They love the sauce flavor on the asparagus and rice too! The caramelized surface and browned edges are absolutely divine!
This dish is sure to become a new favorite meal for entertaining since minimal kitchen time is required. Perfect for a fun meal with family or friends!
Broiled Asian Salmon
Ingredients
Asian Salmon
- 1/4 cup Sweet Chili Sauce
- 1 Tbsp Honey
- 2 Tbsp Soy Sauce
- 1 Tbsp Oyster Sauce
- 1 tsp Sriracha
- 2 Tbsp Brown Sugar
- 1/2 tsp Ground Ginger
- 2 cloves Garlic, roughly chopped
- 4 medium Salmon fillets
Brown Rice
- 1 cup Brown Rice
- 2 cups Water
Stir Fried Asparagus
- 1 Tbsp Peanut Oil (or vegetable/canola)
- 3/4 lb Asparagus (about 20 spears)
Instructions
- Whisk all of the marinade ingredients together. Gently poke the salmon fillets with a fork 4-5 times. In a plastic Ziploc bag or baking dish, pour about 3/4 of the marinade over the salmon. Spread the marinade evenly so the entire surface of the salmon is covered. Cover with plastic wrap and refrigerate for at least 30 minutes (or up to 8 hours).
- If using, prepare rice according to package instructions.
- Preheat broiler of oven on high. Ensure rack is about 10 inches from the heat source/element. Line a small baking sheet with aluminum foil (shiny side down). Spray with non-stick cooking spray.
- Transfer salmon fillets to the baking sheet, and space them evenly apart. Pour the marinade evenly over the top of each piece. Place pan into preheated oven, and broil on high for 10-13 minutes. Keep a close eye and be careful not to overcook.
- Preheat peanut oil in a skillet over high heat. Once the oil just starts to smoke, add in the asparagus and fry for about 3-4 minutes, or until the edges start to brown. Pour in the remaining marinade from earlier, and toss to coat the asparagus, cooking for 1-2 more minutes. Remove from heat and set aside.
- When the salmon is cooked, the edges will be just starting to sear, and the glaze will be caramelizing on the surface. Remove from the oven, and serve immediately with asparagus and rice. Pour any extra sauce from the pan onto the salmon and rice.
Notes
Like this recipe? Try my Better Than Takeout Cashew Chicken next!
