Asian BBQ Salmon

Sweet and Tangy Asian BBQ Salmon dripping with flavor from the most INCREDIBLE glaze but one of the easiest meals to throw together!

This Asian glazed salmon recipe is ready in under 15 minutes! It’s flavored with a tangy Asian marinade that also doubles as the glaze. SO Easy and SO flavorful!

Asian BBQ Salmon on a plate with asparagus.


Asian BBQ Salmon Recipe

It was a cold, rainy El Nino day as dark as dusk when I made and photographed this Asian salmon.  But just like its ease and flavor come through for me every time, so did its caramelized beauty through the cloudy diffused light.  Seriously, this salmon never lets me down — it’s a wonder in every way, every time.

Every time I make this Asian BBQ Salmon, I feel giddy that I get to savor a restaurant quality dish in my own home that takes just minutes to whip up.  So let’s get giddy…

Asian BBQ Salmon Ingredients

This Asian glazed salmon recipe comes together with minimal ingredients.

  • Salmon fillets: Always look for wild caught salmon (preferably Alaskan) and avoid farm-raised Atlantic salmon. Wild caught salmon includes king, coho and sockeye salmon. 
  • Toasted sesame oil: Has a deeper flavor than regular sesame oil.
  • Asian sweet chili sauce: You will want to add some chili sauce to cut through the sweetness and round out the flavor profile.
  • Ketchup: Might sound like an odd ingredient but is fairly common in Chinese-American dishes such as Sesame Chicken.  I promise you won’t be able to detect the ketchup!
  • Hoisin sauce: Can be found in the Asian section of any grocery store.  It tastes like a sweet, salty and tangy, thick Asian BBQ Sauce.  
  • Cider vinegar: I prefer apple cider vinegar here instead of rice vinegar.
  • Brown sugar: Balances out the heat in this dish.
  • Soy sauce: Please use only reduced sodium soy sauce or your Asian salmon marinade will be too salty.  
  • Ginger: Adds a warm spicy, almost pepper taste that cuts through the sweetness. 
  • Garlic powder: Fresh garlic may be substituted, if desired.
  • Sriracha: Just ½ teaspoon is all you need to liven up this dish.
A bite of Asian BBQ Salmon on a plate with asparagus and rice with a piece on a fork.

How to make asian salmon

  1. First, you whip up your marinade that doubles as your delectable glaze in mere minutes by whisking together the dynamic rainbow of flavors of Asian chili sauce, hoisin (like Asian BBQ sauce), ketchup, cider vinegar, brown sugar, soy sauce, ginger and garlic. That is all the prep for this dish.  When it comes time to actually “make” dinner, all you do is sizzle away!
  2. Simply cook your salmon on one side until golden, then flip and pour half of your luscious glaze over the salmon to caramelize while the salmon finishes cooking.
  3. That’s it! Now, just when you didn’t think the tender, flavor effusive salmon could get any better, drizzle with your leftover sweet and tangy Asian BBQ glaze.


Showing how to make Asian BBQ Salmon in a pan being cooked.

Tips for Making Asian BBQ Salmon

  • Hoisin sauce: Please use only quality hoisin sauce like Lee Kum Kee or Kikkoman as all hoisin sauces are not created equal – you truly can taste the difference.  I use hoisin sauce all the time in my Asian recipes such as Kung Pao Shrimp, Mongolian Chicken, Orange Chicken, etc., so I promise it will not go to waste!
  • Ginger: I like to freeze fresh ginger so it’s always at my fingertips.  To freeze ginger: grate it, spread it by the teaspoon or tablespoon on parchment paper and flash freeze until solid, about 1 hour.  Transfer to an airtight container or plastic bag for up to 6 months.
  • To Make Gluten Free: Use gluten free soy sauce or tamari.  You will also want to double check that your hoisin and chili sauce are gluten free. 
Asian BBQ Salmon on a plate with asparagus and rice with sauce being poured over top. .

Asian Salmon Recipe Variations To Try

  • Add herbs: such as Thai basil, coriander or cilantro.
  • Amp up the garlic and/or ginger: for a stronger punch of flavor.
  • Add veggies: add vegetables partly through cooking for a meal-in-one.
  • Add crunch: with peanuts or cashews; take care to purchase raw, unsalted nuts so your Asian salmon isn’t too salty.  
  • Water chestnuts: are delightfully crunchy and easy to find at any grocery store.
  • Sesame seeds: add a nutty sesame flavor. Take care to use toasted sesame seeds or toast them yourself.
  • Fruit:  pineapple, Mandarin oranges or mangos add a juicy, fresh, sweet dimension. They are the sweet ying to the umami yang– just think teriyaki chicken and pineapple. If you’re intimidated by choosing or cutting mangos, check out this post here.  For the oranges, fresh oranges hold together better but canned or super convenient.
Asian BBQ Salmon on a plate with asparagus and rice.

Can I Prep Asian Glazed Salmon in Advance?

The salmon is best enjoyed fresh, but the Asian salmon marinade can be whisked together ahead of time and stored in an airtight container or mason jar in the refrigerator for up to 3 days. 

How to Store Asian Glazed Salmon

Asian bbq sauce salmon salmon should be stored in an airtight container in the fridge for up to 3 days. Leftovers can be reheated and served for lunch or dinner the next day and even be chopped up and served in salads, wraps or sandwiches.

How to Reheat Asian Salmon

  • Microwave:  Microwave for 1 minute, then continue to heat at 20-second intervals until warmed through.
  • Stove:  Sizzle a little olive oil in a skillet, add bbq salmon and heat over medium-low until warmed through. 

Can I Freeze Asian BBQ Salmon?

To freeze, cool salmon before adding to an airtight container or separate containers for individual servings. If adding to a bag, squeeze out any excess air to prevent freezer burn. Freeze for up to 3 months. Defrost in the refrigerator overnight before reheating in the microwave or skillet.

A close up view of Asian BBQ Salmon on a plate with asparagus and rice.

What to serve with Asian Style Salmon

Serve this Asian salmon recipe with the ridiculously delectable, sticky sweet, savory Asian salmon glaze.  This skillet salmon goes well with a variety of side dishes, here are a few of my favorites.

  • Rice: brown rice, wild rice, long-grain white rice, jasmine rice.
  • Noodles:  any type of Asian noodles from ramen to glass noodles.
  • Low carb options: cauliflower rice, broccoli rice, spaghetti squash.
  • Vegetables: a  big green salad, stir fried veggies, roasted curry cauliflowerglazed carrots.

Looking for more Salmon Recipes?

sweet and tangy Asian BBQ Salmon dripping with flavor but one of the easiest meals to throw together! Delicious enough for company, easy enough for everyday.

Caramelized Asian BBQ Salmon

Servings: 4 servings
Total Time: 14 minutes
Prep Time: 5 minutes
Cook Time: 9 minutes

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  • Marinate Salmon: Whisk together all of the marinade/glaze ingredients plus 2 teaspoons toasted sesame oil. Add ⅓ cup of marinade to a freezer bag with the salmon. Refrigerate the rest separately. Marinate salmon for one hour up to overnight in the refrigerator (the longer the better).
  • Separate Glaze: When ready to cook, let salmon sit at room temperature for 10 minutes. Meanwhile, separate reserved glaze in half. You will use half while cooking salmon and the other half after salmon has cooked.


  • Heat 1 teaspoon neutral oil (light olive oil, peanut, avocado, canola, vegetable, etc.) in a 12-inch nonstick skillet over medium-high heat until very hot. Add salmon and turn heat down to medium and sear until side is browned, about 4 minutes.
  • Flip salmon over and spoon half of the remaining Glaze over salmon. Cook an additional 4-7 minutes depending on thickness and desired doneness (or until salmon reaches an internal temperature of 135° for medium).
  • Spoon desired amount of remaining Glaze over individual servings and season with freshly cracked salt and pepper. Note, the Glaze is very strong so you will want to taste before adding too much more Glaze.


  • Lightly grease grill and heat grill to medium heat. Pat salmon dry. Grill, uncovered, for 4 to 6 minutes per 1/2-inch thickness (until salmon reaches an internal temperature of 135° for medium), flipping once halfway through and glazing with half of the remaining Glaze.
  • When done, remove salmon from the grill and brush with desired amount of remaining Glaze over individual servings and season with freshly cracked salt and pepper. Note, the Glaze is very strong so you will want to taste before adding too much more Glaze.


*You don’t have to worry too much about the size of your filets and can even only cook 2 filets, because you spoon desired amount of Glaze on the filets at the end.
**This salmon pairs beautiful with fresh pineapple!

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  1. Marisa Franca @ All Our Way says

    Oh YUM!! It sounds delicious and I can’t wait to make it. We usually prepare it with a soy glaze but you go further. It sounds so delicious and I love the touch of pineapple over rice. Great recipe, Jen!! Have a great day!

    • Jen says

      Thank you so much Marisa! I love the combination of flavors in the glaze and hope you do too! And yes, LOVE it with pineapple – I could eat salmon and pineapple for every meal 🙂 I hope you have a great day too!

  2. Dorothy Dunton says

    Hi Jen! I am salivating looking at these photos! I am craving seafood lately and this sounds wonderful! Your dishes always look perfect! You are such an inspiration in so many ways! 🙂

    • Jen says

      You are the nicest Dorothy, thank you! I hope you are able to make this soon and it can satisfy your craving 🙂

    • Kimberley says

      This is THE BEST marinade i have EVER made in my life!
      My entire family was scraping every last bit of it and still craving more!

      • Jen says

        That’s amazing Kimberley, thank you SO much!

  3. Melissa says

    I love salmon because it cooks up SO quickly! And I bet my kids would even eat this because of the sweet sauce over the top! I would definitely eat it 🙂

    • Jen says

      Me too! Cooks up so quickly and is so tender! I bet your kids would love this sauce too – and hopefully this salmon 🙂

  4. Mimi says

    I made this for dinner tonight on the grill, with asparagus and wild rice. Everyone loved it! All that was said during thr whole meal was, “wow!” and “hmmmm!”. Thank you for a great recipe!

    • Jen says

      Your comment made my day Mimi, thank you! I am thrilled everyone loved it so much, and your whole meal sounds divine!

  5. Janet A. says

    Is there any substitute for the Asian Sweet Chili Sauce?

    • Jen says

      Hi Janet! There really isn’t a good substitution as it has such a complex flavor profile unless you want to look up recipes to make your own. Sorry!

  6. Nicki says

    This was absolutely delicious! I made this for my 12 year old son and husband who is not a salmon lover and my 2 year old and they all loved it. I went out in the cold and bbq’d my salmon because i was feeling the winter blues and it was worth it. That sauce would be delicious on a boot. Thanks!

    • Jen says

      Thank you Nicki, I’m so happy this was a hit with the entire family – thank you! I love that you actually barbecued your salmon in the cold – now that is dedication! Thank you so much for taking the time to comment! xo

    • Jen says

      Happy to hear it, thank you!

  7. SharonH says

    Everything I have made from you has been so incredibly good. The flavor combinations are unique and truly delicious. Love love love every recipe I have tried.
    I can’t wait to try this one. We don’t like salmon but want to incorporate it into our diet

    • Jen says

      Thank you so much for taking the time to comment Sharon. I’m honored you have loved all of my recipes! You can also use this glaze on chicken 😉

  8. Diane A says

    This salmon was soooooo amazing! Sweet, heat, bold flavors! Served with grilled broccoli, onions, carrots and topped them with remaining glaze. Sprinkled toasted sesame seeds and scallions. White rice on side.
    Now in my repertoire!!!!!

    • Jen says

      Thanks so much Diane, I’m so pleased it will be on repeat! Your entire meal sounds fantastic!

  9. Kristi Jenkins says

    This salmon was a HIT with my extended family! I served it with rice pilaf topped with toasted almonds and stir fry veggies. I even had a little of the glaze left over and tossed the veggies with the glaze just before serving. Will definitely be making this again and again – thank you!

    • Jen says

      YAY! Thanks Kristi, I’m so pleased this is a new repeat favorite!

  10. Kara says

    hi there! this recipe looks delicious! I have two questions for you if ya wanna take a stab… have you ever made this without the ginger? I have someone sensitive to ginger and one who doesn’t care for it. would it impact the flavor profile much do you think and work making without it?

    2- do you think the marinate can be made two days ahead of time and refrigerated in a bell jar until ready to marinate the fish?

    • Jen says

      Hi Kara! You can definitely omit the ginger but it will be missing the ginger kick, so just make sure there is enough kick of heat sriracha instead ;). And yes, you can absolutely make the marinade ahead of time and then add the fish when ready.

  11. Patricia says

    Hi Jen, can ginger powder be used instead of the fresh ginger? What amount of powder for this recipe? Thanks.

    • Jen says

      Yes! I would use 3/4 teaspoon. Enjoy!

  12. Karin B says

    This marinade looks tasty. Do you think it would work on other proteins?

    • Jen says

      Yes, it should be interchangeable! Hope you love it!

  13. Michelle McIntosh says

    Am making this tonight but I am going to grill the pineapple and serve with green Greek rice (broccoli, dill, parsley, lemon) to mix it up!

    • Jen says

      Sounds absolutely delicious!