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Asian Salmon

Asian Salmon.jpg

This flavorful grilled salmon dish goes great with everything. For those without a BBQ, this also works in a grill pan or frying pan.

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


  • 4 slices of salmon fillet


  • 1 cup low-sodium soy sauce
  • 2 tablespoons chopped garlic
  • 2 tablespoons fresh ginger
  • 1 teaspoon sesame oil
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 tablespoon honey
  • 1 teaspoon hot sauce or sriracha (optional)
  • 1 pinch curry (optional)
  • ½ teaspoon red chili flakes (optional)

Optional Salad

  • 4 tomatoes
  • 1 bunch flat-leaf parsley
  • 2 sprigs cilantro
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • ½ squeezed lemon
  • ½ squeezed lime


  • Scallions, chopped thinly on a bias  or angle
  • Toasted sesame seeds
  • Honey


1. Prepare marinade: Combine all ingredients and place in a large ziplock bag.

2. Add salmon and seal.

3. Place in fridge for 1 to 4 hours.

4. Preheat grill or grill pan to high heat, and brush lightly with oil.

5. Place salmon, skin-side up, onto the grill and allow to sit untouched for 3 to 5  minutes, depending on your grill or pan. You are only looking for nice grill marks and not cooking it completely on that side.

6. Flip the salmon over, skin-side down, and repeat. At this point, drizzle  reserved honey over the surface of the  salmon.

7. The salmon can either be finished skin-side down or removed and finished  in the oven at 350° for another 8  minutes or when the salmon reaches an  internal temperature of 145°.

8. Plate your fish and garnish with optional salad, toasted sesame seeds, or scallions.

Recipe published in JOY of KOSHER with Jamie Geller Magazine Summer 2014. SUBSCRIBE NOW

Magazine Summer 2014 Cover medium
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