5 Ingredients or Fewer

Asian Barbequed Salmon

April 30, 2013
4 Ratings
  • Serves 4-6
Author Notes

It doesn’t seem to go together. Asian flavors such as soy sauce, rice vinegar and sesame oil, with fish. But it’s a winner because salmon is a full flavored fish and can handle these bold marinade ingredients. This dish is not barbequed in the traditional way on the grill either. The addition of brown sugar gives the fish a barbequed glaze and the secret is to cook it in a hot, dry pan with no added oil or butter. No added fat and full of flavor score one for the home cook! —secretsofahomecook

What You'll Need
  • 1/4 cup soy sauce
  • 1/4 cup rice vinegar (unseasoned)
  • 1/4 cup light brown sugar
  • 1 tablespoon sesame oil
  • 4-6, 6 ounces organic salmon fillets with skin
  1. In a shallow baking dish, combine soy sauce, rice vinegar, light brown sugar, and sesame oil. Add salmon and marinate 5 minutes on each side.
  2. Heat a large skillet on high heat (do not add any oil. Salmon has enough natural fat). Remove salmon from marinade and pat dry. Place salmon skin side down in hot, dry pan and cook 3-4 minutes. Flip, add marinade, and cook another 5-6 minutes.
  3. Remove fish from skillet and place on a serving platter. Drizzle cooked marinade on top of fish.

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