Recipe: Asian Flavored Salmon

Asian Flavored Salmon from HousewifeHowTos
This Asian flavored salmon is one of our favorite foods to grill. I’m often baffled when I hear people talk about a “grilling season”. Our family loves grilled food any time of the year. In fact, my husband’s been known to trudge out in the snow to fire up the grill in the middle of winter!

Of course, we love all the usual stuff: steaks, chicken, ribs… but lately we’ve really been getting into grilled fish, and this Asian flavored salmon recipe is the reason. It’s quick and easy, plus it’s versatile too: you can use the same recipe for chicken or shrimp, even!

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Now, if you’re not familiar with selecting and preparing salmon, here are a few tips:

  • Look for wild Alaskan salmon. No, that doesn’t mean it’s a party fish: it means it’s lived a normal salmon life eating normal salmon foods, rather than being raised in a pen hand-fed grains, fish guts and garbage by “fish farmers”. (Yes, that’s a real occupation.) Wild-caught fish is higher in the long-chain Omega-3’s and lower in pollutants than their farm-raised siblings.
  • Give it the sniff test. Surprisingly, fish should not smell fishy. If it’s fresh, or was previously flash-frozen, it will have a clean smell to it. If yours is past its prime but you can’t bear the thought of throwing it away, soak it in milk for 20-30 minutes to reduce the smell before cooking.
  • Check for bones. No one likes biting into a fish bone, so make sure to check your fish before cooking. An easy way to do this is to lay the fish, skin side down, over an upturned bowl. Run your fingers along the flesh and feel for pins, then use your fingertips or tweezers to remove any you find.
  • Give it a bath. Fish should always be rinsed under cool water and patted dry before proceeding with any recipe. This will help remove any gunk from processing and prepares the flesh to absorb marinade and other flavorings.


Asian-Flavored Salmon
Prep time
Cook time
Total time
Moist, tender salmon with an Asian-flavored marinade is great for grilling or baking in the oven.
Recipe type: Entree
Serves about: 4
  • 4 salmon fillets (4 oz. each)
  • ¼ cup peanut oil
  • ¼ cup low-sodium soy sauce (tamari if you’re avoiding gluten)
  • ¼ cup balsamic vinegar
  • 4 green onions, chopped
  • 1 tablespoon brown sugar
  • 2 tablespoons minced garlic (about 3 cloves)
  • 1 inch fresh ginger, peeled and finely minced
  • ½ teaspoon red pepper flakes, crushed
  • 1 teaspoon sesame oil
  • ½ teaspoon salt substitute
  1. Rinse salmon and pat dry. Set aside.
  2. Combine other ingredients in a large Ziplock bag.
  3. Put the fish in the bag, seal and gently turn it a few times to coat the fish with the marinade.
  4. Marinate for 2 hours, but no more than 4.
  5. Oil grill and cook over medium-high heat 5 minutes per side or bake at 400F for 10-12 minutes.
  6. Fish is done when it flakes easily with a fork.

I usually serve Asian flavored salmon with a wild rice pilaf and steamed asparagus or grilled spinach for an easy, satisfying meal.


  1. Boyd says

    Coincidentally, I put some spuds in the crock pot before I left for work this morning, based on your earlier discussion of baking potatoes all day, and last night my wife and I decided to grill some salmon this evening. So I suppose I’ll have to pick up some of these ingredients to try your marinade. It looks like we’ll be having a KTB meal this evening!

      • Boyd says

        The potatoes were great! The first one I put in the crock pot was so big, I wasn’t sure I was going to be able to fit even one more, but I managed to squeeze another five in.

        I chickened out on the salmon (is it even possible to chicken a salmon?) because Jill loves my normal, simple approach (salt, pepper, garlic and onion salt, indirect grill with lots of wood smoke) so much, and it had been so long since I’d prepared it, I decided to stick with what we know works. But I’m still gonna give it a whirl soon!

        BTW, that one potato was so big that I later used it in a two-potato Vitamix soup recipe, and it was too much potato. It was one huge, honkin’ spud, I tell you what!

  2. Terry says

    This is so going to happen chez moi soon. I have done a simpler variation on this but the extra ingredients you’ve included are sure to make it scrumptious. We bought a fair bit of beautiful salmon back when a nearby shop was selling crates of fresh arrival at a ridiculous price. Thank you!

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