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Baked Salmon with Soy Sauce Glaze
Soy Glazed Salmon is an easy oven baked salmon recipe you can make at home with a delicious soy salmon glaze. It takes just 10 minutes active time and 20 minutes in the oven and dinner is done.
The glazed salmon uses an Asian soy-sauce mixture. It’s savory, sweet and packed with mild heat. It is one of the best salmon recipes ever!
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Ingredients for Salmon Glaze
The main ingredients are pantry items and accessible in regular supermarkets or food stores. You can get them at the International aisle or ethnic food section of your store:
- Soy sauce
- Oyster sauce
- Sesame oil
- Brown sugar
What to Buy? Wild Salmon or Farmed Salmon?
As I live in California, the salmon we have is Pacific salmon. Most Pacific salmon is wild, but some are farmed.
There is also Atlantic salmon. Unfortunately, it’s an endangered species and there is no more left commercially. All Atlantic salmons are now farmed.
If you can find wild caught Pacific salmon, definitely buy that.
Which Cut of Salmon to Buy?
If you have access to a fish market, you might be able to buy a whole salmon, but it’s probably too big for daily consumption.
When it comes to buying salmon at a grocery store, there are a few common cuts to choose from:
- Salmon fillet, which is flat and not as thick. This is the cut I recommend for this Soy Glazed Salmon recipe.
- Salmon steak – this is a thick, cross-section cut around the fish. It looks like a piece of fish steak.
- Supreme cut – this is a slice of salmon filet, which is usually rectangle in shape. There is no bone in the fillet. You can also use this cut for this Soy Glazed Salmon recipe.
Frequently Asked Questions
How Long Can You Marinate Salmon?
Marinate for no longer than 30 minutes.
How Many Calories?
This recipe has 267 calories per serving.
Serve Soy Glazed Salmon With:
For a wholesome dinner, make the following dishes.
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Soy Glazed Salmon
Ingredients
- 1 1/2 lbs. salmon fillet
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- 1/4 teaspoon red pepper flakes
- white sesame (for garnishing)
- chopped parsley (for garnishing)
Instructions
- Preheat oven to 375°F (190°C). Rinse the salmon with cold water and pat dry with paper towels. Cut the salmon into two pieces if they are too big. Transfer the salmon fillets (skin side down) on a baking sheet lined with parchment paper or aluminum foil.
- Combine the soy sauce, oyster sauce, brown sugar, sesame oil and red pepper flakes together. Stir to mix well.
- Brush the soy sauce mixture on the surface of the salmon fillets.
- Bake in the oven for 20 minutes or until the salmon is cooked through. Top the salmon with white sesame and parsley, serve immediately.
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
This was such an easy fantastic recipe! Thank you for sharing! I made sticky rice and topped mine with some green onion and sliced cucumber
Thank you for your comment, Hannah. Very glad you liked the salmon recipe.
I always come back to this recipe when I crave salmon for lunch/dinner. It’s SO good, I do baste the salmon a few times during the cooking process to help up the flavor of the sauce.
A wonderful sauce…yes…I tweaked a tad…put in 1 Tablespoon of lime juice in to balance out the sweetness. (It was also wonderful without…but I love limes.)
This was a delicious glaze but it would probably be better if I marinated the salmon in the sauce for 30 minutes before grilling. I will definitely use this again!
Thank you so much for this recipe!! It was delish and I even did not have two of the ingredients (red pepper flakes and the oyster sauce) which I will buy so I can make it again next week. So good and twenty minutes was perfect in our oven.
😊👍
Made this last week and everyone loved it so much that I’m doing it for dinner again tonight. Thank you for the recipe
Awesome!
Tried this simple recipe last night. I saved some of the sauce for sauteed Bok Choy. Two thumbs up from the guests for both the salmon & Bok Choy. Delicious.
Awesome!😊👍
Hi, I always end up with a lot of juice in the pan when I bake any fish. Will this recipe do the same? In any case what do to with that liquid?
The problem with liquid is you have to defrost the fish and pat very dry with paper towels.