This Asian Marinade for Salmon is a great way to quickly flavor your fish before you eat. It marinates in about 30 minutes and then you can cook it any way you want… on the stove top, in the oven or on the grill. The marinade will flavor your salmon with ginger, soy sauce, sesame and a little sweetness from honey.
You can also use this marinade and make Sheet Pan Asian Glazed Salmon, it’s a super easy one pan dinner made with broccoli and peppers.
RELATED: Grilled Salmon Burgers with Lemon Caper Aioli
Ingredients
Pictured are the ingredients you need to make this Asian Flavored Marinade, plus some tips on a few ingredients:
Ginger: you can buy fresh ginger in the produce section, it looks like a tree root. You peel the brown outside and just use the fragrant yellow flesh.
But what I recommend is buying the Dorot Gardens Ginger in the freezer. It comes in little teaspoon sized frozen cubes that can be popped out and used any time.
Unseasoned Rice Vinegar: You can find this vinegar near the Asian section of your grocery store. Make sure you purchase Unseasoned Rice Wine Vinegar. There is also a vinegar called Seasoned Rice Vinegar which will be stronger in flavor.
Garnish: It is not necessary to garnish your Asian marinated Salmon, but if you want these are some great options:
- toasted sesame seeds
- green onions
- lime wedges
- cilantro
Recipe Tips
- If you are using individual salmon filets then marinate them for about 30 minutes up to 1 hour.
- If you are using a larger whole salmon filet you can marinate it for up to 2 hours.
- Marinate your salmon flesh side down if you are using skin-on fish.
- Choose a shallow glass container to marinate your salmon, or you can go with a plastic baggie.
- Do not marinate your salmon for more than 4 hours. It will start to break down and the fish will turn mushy.
- Cook the salmon however you like, just make sure the center reaches 145 degrees Fahrenheit with an instant read thermometer to be considered safe to eat.
Cooking Salmon
You can make salmon in the oven, in a skillet, on a grill, poached in water…. if there is heat involved you can probably cook salmon.
You just want make sure the center reaches 145 degrees Fahrenheit with an instant read thermometer to be considered safe to eat.
This is a great article giving you 8 different ways to cook salmon!
More Fish Recipes For Dinner
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Did you make this recipe?
I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me
Asian Marinade for Salmon + Video
Ingredients
- Fresh Salmon
- ⅓ cup (scant) Soy sauce
- ¼ cup Honey
- 2 tsp toasted sesame oil
- 2 teaspoon fresh ginger - grated or minced
- 2 tsp unseasoned rice vinegar
- 2 large garlic cloves - minced
- ¼ teaspoon red pepper flakes - more for spicier salmon and sauce
Serving Garnish Ideas
- toasted sesame seeds, green onions, lime wedges, cliantro
Instructions
- Mix all the marinade ingredient together.
- Place in a shallow glass container or plastic baggie (Ziplock).
- Lay the salmon in the marinade, flesh side down if you are using skin on salmon. Spoon the marinade over the fish to coat.
- Let marinate for at least 30 minutes at room temp.– individual salmon filets can marinate for 30 minutes up to an hour.– whole salmon filet can marinate for up to 2 hours.I do not reccommend exceed 4 hours as the salmon will begin to break down and become mushy.
- Pull the salmon out of the marinade.RESERVE THE REMAINING MARINADE, it makes a delicious serving sauce (see directions below)!
- Cook the salmon in your preffered method. (oven, stove top, foil, grill, air fryer…)
Sauce
- You can use the remaining marinade as a great sauce to pour over the salmon.
- Simply place it in a pot over medium low heat. Let it simmer for a few minutes until it slightly thickens.
- Serve on the side or spoon over each portion.
Matt says
Caught some fresh coho the other day and made this marinade! Let it sit for roughly 2 hours in the fridge and onto the Recteq smoker it went with a cedar plank to keep it off the grill rack at 350 degrees until done.
This recipe has turned into my favorite way to prepare salmon fillets to make rice bowls paired with sriracha mayo and a Japanese cooking sauce, edamame, cucumber and carrots!
My wife and I like spicy foods, so I ended up using hot honey rather than regular honey! Delicious!!! Thank you for sharing this recipe and I will definitely be making it again! Living on Lake Michigan, we have an abundance of fresh salmon and this recipe will definitely go to use over and over!!!
Susie Weinrich says
First of all, thank you so much for your amazing comment and recipe rating!
Your rice bowl sounds incredible, I am going to give that a try this summer. Thank you for the
idea! I bet you would like the Cajun Salmon
recipe with Cajun Aioli, you could probably do that on your smoker too.
Also, living on Lake Michigan sounds like a dream🩷
John Gaul says
Great recipe! I topped it with some panko bread crumbs mixed with the reduced marinade / cooked in Air Fryer, worked great- thanks.
I will try your glazed salmon next-
Susie Weinrich says
Love that you mixed the reduced marinade with panko! Great idea
Charles Cupoli says
I cooked this recipe tonight at my wife’s request. “Cook it sweet and Asian”. So my iPad I go. I found you and thought this recipe is exactly what she wants. I marinated 45” and sautéed in a little olive oil in an Oxo non stick pan. It was perfect. Served with a small salad and smashed potatoes. She was very happy. Thankyou so much.
Susie Weinrich says
Sounds perfect!! Great job. Happy wife, happy life ❣️
Susie Weinrich says
She would love the 20 Min Glazed Salmon too!
William L says
This has become one of my favorite recipes. Easy to prepare, delicious combination of sweet and salty.
Susie Weinrich says
Love having easy dinners you can count on!
Danelle Wright says
Sauce was yummy but next time I wouldnt broil the fish, as the sauce was thin enough it didn’t seem like enough.
William Loeffler says
This is a terrific recipe. The flavor is the perfect blend of sweet and spicy. I add a bit more red pepper flakes for an extra kick. And it’s a breeze to put together.
Thanks for posting. It’s a keeper.
Goodbyewindow says
Thank you
Kathy says
Absolutely wonderful
Karen says
So full of flavor! A family favorite!
Franny says
This was wonderful, so flavorful. Served with homemade fried rice. I didn’t use red pepper flakes. Will add them next time using shrimp.
Teri Johnson says
Thanks for this versatile and tasty sauce. Honestly this could become something I just keep in the fridge. The only change I made was a couple TBS of chili crisp instead of the flakes. Thanks again for posting.
Susie Weinrich says
Oooo… the chili crisp is a great idea
Jenn says
I’m still new to seafood so this recipe was extremely helpful. The marinade is delicious and so easy to make. The last couple times I’ve tried this, I air fried the salmon. I’m going to try pan frying next week. Thank you for this great recipe!