Go Back
Homemade Soy Glazed Salmon photo
Print Recipe Save it for later

Soy Glazed Salmon

This Soy Glazed Salmon is quick, easy, and packed with savory-sweet umami flavor. Perfectly caramelized and flaky, it’s ideal for weeknight dinners or impressing guests!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course
Cuisine: American, Asian
Keyword: Easy, Glazed, Healthy, Quick, Salmon
Servings: 4 servings

Ingredients

  • 1 1/2 lbs salmon fillet fresh, skin-on or skinless
  • 1 tablespoon soy sauce adds that classic salty flavor
  • 1 tablespoon oyster sauce enhances the umami profile
  • 1 tablespoon brown sugar for a touch of sweetness
  • 1 teaspoon sesame oil adds a wonderful nutty aroma
  • 1/4 teaspoon red pepper flakes for a little kick
  • white sesame seeds for garnishing
  • chopped parsley for a fresh finishing touch

Instructions

Soy Glazed Salmon: From Prep to Plate

  • In a mixing bowl, combine the soy sauce, oyster sauce, brown sugar, sesame oil, and red pepper flakes. Whisk until the brown sugar is dissolved and everything is well mixed, creating a deliciously fragrant marinade.
  • Place the salmon fillet in a shallow dish or a resealable plastic bag. Pour the marinade over the salmon, ensuring it’s fully coated. Let it marinate for at least 15-30 minutes at room temperature, or refrigerate for up to 2 hours for deeper flavor.
  • Preheat your oven to 400°F (200°C). This temperature is perfect for roasting the salmon, allowing it to cook evenly while achieving a beautiful glaze.
  • Line a baking sheet with parchment paper for easy cleanup. Place the marinated salmon on the baking sheet, skin-side down if applicable. Pour any remaining marinade over the top. Roast in the preheated oven for 12-15 minutes, or until the salmon flakes easily with a fork.
  • Once the salmon is cooked, remove it from the oven and let it rest for a minute. Sprinkle with white sesame seeds and chopped parsley for a pop of color and flavor. Serve hot alongside your favorite sides.

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Parchment Paper
  • Measuring Spoons
  • Fish spatula

Notes

  • Use low-sodium soy sauce to reduce sodium content if desired.
  • Maple syrup can be substituted for brown sugar for a different sweetness.
  • Let the salmon come to room temperature before cooking for even cooking.
  • Do not overcook the salmon; it should be just opaque and flake easily.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.