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Sticky Asian Glazed Salmon - A Fast, Flavor-Packed Weeknight Winner

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 salmon fillets (about 5–6 ounces each), skin-on or skinless
  • 2 tablespoons low-sodium soy sauce (or tamari for gluten-free)
  • 2 tablespoons honey (or brown sugar)
  • 1 tablespoon rice vinegar (or lime juice)
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon hoisin sauce (optional for extra body and sweetness)
  • 2 cloves garlic, finely minced
  • 1 tablespoon fresh ginger, finely grated
  • 1–2 teaspoons sriracha or 1/2 teaspoon red pepper flakes (to taste)
  • 1 teaspoon cornstarch (optional, for a thicker glaze)
  • 1 tablespoon water (if using cornstarch)
  • Salt and black pepper, to taste
  • 2 teaspoons sesame seeds, for garnish
  • 2 green onions, thinly sliced, for garnish
  • Lime wedges, for serving (optional)

Method
 

  1. Prep the oven: Heat to 400°F (200°C). Line a baking sheet with foil or parchment for easy cleanup. Lightly oil the surface.
  2. Make the glaze: In a small bowl, whisk soy sauce, honey, rice vinegar, sesame oil, hoisin (if using), garlic, ginger, and sriracha. Taste and adjust sweetness or heat. It should be slightly bold and salty—the flavor will mellow as it cooks.
  3. Optional thickener: For an extra-sticky finish, mix cornstarch and water in a separate bowl, then whisk into the glaze.
  4. Season the salmon: Pat fillets dry with paper towels. Sprinkle lightly with salt and pepper. Place them on the prepared sheet, skin-side down if using skin-on.
  5. Brush and bake: Spoon or brush half the glaze over the fish. Bake for 8–10 minutes, depending on thickness.
  6. Glaze again and finish: Brush on the remaining glaze. Bake 2–4 minutes more, or switch to broil for 1–2 minutes to caramelize the top. Watch closely so the sugars don’t burn.
  7. Check doneness: The salmon should flake easily with a fork and be just opaque in the center. Aim for an internal temp of 125–130°F (52–54°C) for medium.
  8. Garnish and serve: Sprinkle with sesame seeds and green onions. Add lime wedges on the side. Serve with jasmine rice, stir-fried veggies, or a sesame slaw.