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This oven-baked soy glazed salmon is a quick, easy, and healthy dish that’s perfect for any day of the week! Tender, fresh salmon fillets coated in a sweet and savory soy sauce glaze, prepped and baked in just 30 minutes.
Table of Contents
- Easy Soy Glazed Salmon Recipe
- Ingredients You’ll Need
- Recipe Variations
- What To Buy: Wild Or Farmed Salmon
- Which Cut Of Salmon To Buy
- How To Make Soy Glazed Salmon
- Secrets To Perfectly Baked Salmon
- Frequently Asked Questions
- What To Serve With Soy Glazed Salmon
- Other Recipes You Might Like
- Soy Glazed Salmon Recipe
Easy Soy Glazed Salmon Recipe
Salmon is easily one of my favorite proteins to cook and eat! It’s healthy, versatile, and so simple to prepare, even on a busy weeknight. I can pan-fry, bake, grill, or poach salmon, and it always turns out delicious!
When I only have 30 minutes to make dinner, this baked soy sauce salmon recipe is my go-to. The ingredients are simple and easy to find, the prep takes almost no time, and the flavors are absolutely amazing! Don’t forget to check out my step-by-step video and tips below for perfect results every time.
Want to try some of my best fish recipes ever? Consider Ginger Soy Fish, Baked Cod, or Lemon Butter Swai Fish next time!
Ingredients You’ll Need
- Salmon – I use fresh, skin-on salmon fillets for this recipe. They’re not as thick as other cuts so they cook faster and more evenly in the oven. Frozen salmon works just as well!
- Soy sauce – I use regular or light soy sauce in most of my recipes.
- Oyster sauce – adds a depth of flavor to the glaze. It’s also slightly sweet, so it balances out the saltiness from the soy sauce. If you don’t have oyster sauce on hand, hoisin sauce is a great substitute, or you can mix soy sauce with a bit of mushroom broth and sugar for a similar flavor.
- Sesame oil – a must in most Asian dishes! You can easily find this in regular supermarkets or Asian grocery stores.
- Brown sugar – gives the glaze its sweet and caramelized taste. I prefer using brown sugar over white for a more complex flavor.
Please refer to the recipe card at the bottom of this post for full details on each ingredient.
Recipe Variations
- Sweetener. Substitute the brown sugar with honey for a sticky and sweet glaze, just like in Honey Teriyaki Salmon and Honey Garlic Butter Salmon. Maple syrup is another good option for a deeper, more complex flavor.
- Extra spicy. Instead of red pepper flakes, use sriracha to make Honey Sriracha Salmon or Garlic Sriracha Salmon.
- Miso. Add some miso paste to the glaze for an extra umami flavor, similar to my Miso Glazed Salmon.
- Citrus. Squeeze in some fresh lime juice for a zesty and tangy twist like in this Sriracha Lime Salmon. You can also mix in orange juice to make an Orange Teriyaki Glaze.
- Veggies. Make this sheet pan soy glazed salmon with bok choy, broccoli, or asparagus. Just toss the vegetables in olive oil and place them around the salmon fillets before baking.
What To Buy: Wild Or Farmed Salmon
I’ve lived in California for 25 years, and the salmon I always get is Pacific salmon. Most Pacific salmon is wild, though some are farmed.
Then there’s Atlantic salmon, which is now an endangered species due to overfishing and habitat destruction.
If you can find wild-caught Pacific salmon, that’s always the best choice. It has a more vibrant color, firmer texture, and richer flavor compared to farmed salmon.
That said, farmed salmon can still be a good option. Just be sure to buy from a reputable source, like those imported from Norway, and look for labels indicating sustainable farming practices.
Which Cut Of Salmon To Buy
If you have access to a fish market, you can buy a whole salmon and cut it into fillets yourself. But if that’s not an option, pre-cut fillets from your local supermarket or grocery store will work just fine.
Here are a few of the most common cuts you can choose from:
- Salmon fillet – Flat and not as thick as other cuts. I recommend using salmon fillets for this baked soy sauce salmon recipe.
- Salmon steak – A thick, cross-section cut that looks like a piece of steak, usually with a bone in the center. If you’re using this cut, you might need to increase the cooking time for this recipe.
- Supreme cut – A boneless cut from the salmon fillet, usually rectangular in shape. It’s considered a prime cut for fillets, making it a great option for this recipe too.
How To Make Soy Glazed Salmon
I have tried all kinds of salmon recipes, from pan-seared to grilled ones, but this baked salmon with soy sauce and brown sugar glaze is by far my favorite!
The Asian soy sauce glaze is so easy to make, even for beginners, and it has a savory, caramelized flavor that pairs perfectly with the mild yet buttery flavor of salmon.
Here’s how to make this easy soy glazed salmon in the oven:
Preheat your oven to 375°F (190°C). Rinse the salmon under cold water and pat it dry with paper towels. If the fillets are too big, go ahead and cut them in half. Place the salmon fillets skin side down on a baking sheet lined with parchment paper or aluminum foil.
To make the soy sauce mixture, mix together the soy sauce, oyster sauce, brown sugar, sesame oil, and red pepper flakes in a bowl. Give it a good stir to combine everything well.
Brush the soy sauce mixture all over the surface of the salmon fillets. Make sure each piece gets a good coating.
Bake the salmon in the oven for about 20 minutes or until it’s cooked through. Once done, sprinkle the top with white sesame seeds and a bit of parsley. Serve it up hot and enjoy!
Secrets To Perfectly Baked Salmon
- The fresher the salmon, the better! I love using wild-caught salmon for maximum flavor, but farmed salmon works well too.
- I don’t cover the salmon while baking because the glaze needs time to thicken and caramelize. Covering it would prevent that from happening in just 20 minutes.
- I’m careful not to overcook the salmon—it should be tender and flaky, not dry. I take it out of the oven when the internal temperature is close to 145°F.
- Another way I check for doneness is by gently flaking the salmon with a fork. If it flakes easily, it’s ready to come out of the oven.
Frequently Asked Questions
In this recipe, I’m only using the glaze on the salmon, so there is no need for marination. However, you can still marinate the salmon for up to 30 minutes.
Some people prefer to bake their salmon covered with foil, while others prefer to leave it uncovered. I chose to bake this soy salmon uncovered as it allows the glaze to caramelize in just 20 minutes. The glaze gives the salmon a nice finish while keeping it moist and tender on the inside.
The white substance that sometimes oozes out of salmon while cooking is called albumin. It is a natural protein in fish, and it tends to coagulate when heated, causing it to leak out of the flesh. While it may not look the most appetizing, it is completely harmless and can be easily wiped off after cooking.
To avoid getting too much juice in the pan when baking fish, make sure to fully defrost it if it’s frozen and pat it dry with paper towels before cooking. This helps get rid of any extra moisture.
Yes! Preheat the air fryer to 375°F (190°C). Follow the same prep steps: rinse, pat dry, and brush with the soy sauce mixture. Place the salmon skin side down in the basket and air fry for 10–12 minutes, or until cooked through. Cooking time may vary depending on the thickness of the fillets.
Absolutely! Heat a bit of oil in a skillet over medium heat. Rinse, pat dry, and brush the salmon with the soy sauce mixture. Cook the salmon skin side down for 4–5 minutes per side, or until cooked through. Adjust the time based on the fillet thickness.
This soy glazed salmon recipe has 267 calories per serving.
What To Serve With Soy Glazed Salmon
For a quick yet wholesome dinner, I recommend the following recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Recipes You Might Like
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 the oven to 375°F (190°C). Rinse the salmon with cold water and pat it dry with paper towels. If the salmon fillets are too large, cut them into two pieces. Transfer the fillets (skin side down) to a baking sheet lined with parchment paper or aluminum foil.
- Combine the soy sauce, oyster sauce, brown sugar, sesame oil, and red pepper flakes. Stir to mix well.
- Brush the soy sauce mixture over 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 seeds and parsley, and serve immediately.
Video
Notes
- The fresher the salmon, the better! I love using wild-caught salmon for maximum flavor, but farmed salmon works well too.
- I don’t cover the salmon while baking because the glaze needs time to thicken and caramelize. Covering it would prevent that from happening in just 20 minutes.
- I’m careful not to overcook the salmon—it should be tender and flaky, not dry. I take it out of the oven when the internal temperature is close to 145°F.
- Another way I check for doneness is by gently flaking the salmon with a fork. If it flakes easily, it’s ready to come out of the oven.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Yo this is so good! Making again
Hi! I have a quick question, if I may please!
I would love to try this recipe with my husband, however, we have a shell fish allergy. I was wondering, is there a good substitute that we could use in place of oyster sauce?
Thank you!
You can just use more soy sauce but I think oyster sauce won’t give you any shellfish allergy.
There is vegetarian oyster sauce made with mushrooms, generally in the same section of the store as oyster sauce
Sounds good, similar to some ways we’ve cooked salmon.
One thing though, 20 minutes cooking sounds like a lot, since we don’t want dry over-cooked salmon.
You can cook shorter, it’s totally up to you and the thickness of your salmon!
So, Im making the sauce now and I tripled it because I have 5lbs of salmon. I just tasted it and is a bit salty? Im using authentic Chinese sauces which seem to be more potent. So I added more sugar to cut the salt. Smells good! Hopefully it will be fine :)
Hi Jojo, some recipes can’t be multiplied in direct ratio, especially this dish with soy sauce.
This was quite yummy! I’ve made it more than once. I double the ingredients for the sauce and reserve half. During the last few minutes in the oven, I brush with more sauce. After plating, I drizzle the remaining sauce over the fish. I serve with stir fry veggies (whatever is on hand: broccoli, zucchini, carrot, mushroom, snow peas, onion, etc) w/ garlic, soy, ginger, broth and a little corn starch to thicken it a bit. It’s a great low carb meal.
Hi Gina, thanks for trying my recipe. Please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
It was so delicious, I didn’t stop to take pictures! This has instantly become a family favorite.
Hi Karen, thanks for trying my soy glazed salmon recipe. Please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
Thank you
I’ll definitely be adding this to my rotation of family meals, as my family really enjoyed it. Added plus, super easy and simple to make. I really like how well ginger and garlic pairs with soy, so I sprinkled ginger and garlic powder on top of the fish before basting it with the sauce. Don’t hesitate to add the red pepper as she suggests, it’s not spicy with it, it’s complimentary and gives it a good zing.
Thank you for this recipe!
Hi Tiffany thanks for trying my soy glazed salmon, please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
Hi Bee,
How are you? I think Bee is your name, I hope I am right!
Just want to tell you I only just recently found you online, maybe it’s from Pinterest I can’t even remembe. I want to tell you I really like your recipes and ideas. I can’t say that for too many foodies these days. I love it especially when you are not doing only one type of cuisine but everything as long as it’s a good recipe. I love it! Glad I found you:)