Name: Soy Glazed Salmon Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 4 tail-end salmon fillets (the wider, flatter salmon fillets); 1 tablespoon neutral oil ((I like to use avocado oil)); 1 tablespoon sesame oil; 1 tablespoon light soy sauce; 1 tablespoon dark soy sauce; ¼ teaspoon garlic powder; ¼ teaspoon black pepper; 3 tablespoons light brown sugar; 2 tablespoons sesame oil; 400 g (14 oz) Pak Choi (leaves separated, rinsed and dried); 1 bunch spring onions (scallions) (trimmed); 2 cloves garlic (peeled and minced); 2 red chillies (sliced); 2 tablespoons dark soy sauce; 1 tablespoon sesame seeds

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This Soy Glazed Salmon is ready in 20 mins, with tender salmon fillets basted in a sticky soy, sesame and brown sugar glaze. Served with garlicky stir-fried pak choi, spring onions and chilli, it’s a light, speedy dinner with plenty of sweet-savoury flavour, and don’t forget to spoon over any extra tray glaze.

Soy Glazed Salmon fillets topped with sesame seeds and sliced red chilli, served with cooked pak choi and spring onions on a foil-lined tray.

Nicky’s Notes

A woman with long brown hair and a black top smiles at the camera, sitting indoors with a brick wall and some greenery in the background.

This is a brilliant one for when you want something fresh and flavour-packed, but you don’t want dinner to turn into a big project.

The glaze is really simple, it’s a mix of light soy, dark soy, sesame oil, brown sugar, garlic powder and black pepper. It only takes a minute to stir together, but once it hits the hot salmon and starts bubbling under the grill, it turns glossy and sticky with lovely little caramelised bits around the edges.

I like using tail-end salmon fillets for this recipe because they’re wider and flatter, which means they cook quickly and evenly under the grill. They also give you more surface area for that glaze to cling to, which is always a good thing.

The greens cook in the time it takes the salmon to finish, so everything can go straight onto plates while it’s hot. Add rice or noodles if you want to make it more filling, or keep it as it is for a lighter dinner.

Nicky’s Notes
Why you’ll love this Soy Glazed Salmon
📋 Ingredients for Glazed Salmon
🧑‍🍳 Abbreviated Recipe
Recipe Tips
Leftovers Guide
📺 Watch how to make it
Soy Glazed Salmon Recipe Recipe
🍽️ What to serve it with
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Why you’ll love this Soy Glazed Salmon

Ready in 20 minutes including the prep time!
Sweet, salty, sticky glaze with sesame and soy for that all round umami flavour
Served with quick stir-fried greens for an easy complete meal that’s also easy to bulk out with rice or noodles.
Great for a lighter weeknight dinner that still feels satisfying.

📋 Ingredients for Glazed Salmon

***Full recipe with detailed quantities in the recipe card below***

Ingredients for an Asian-inspired salmon dish: salmon fillets, pak choi, soy sauces, sesame oil, chillies, spring onions, brown sugar, black pepper, oil and garlic.

The Salmon

The wider, flatter fillets cook quickly and give you lots of surface area for the glaze. Thicker fillets will still work, but they may need an extra minute or two.

Note one Soy Sauce

The two soy sauces do slightly different jobs here. The light soy gives saltiness and savoury flavour, while the dark soy adds colour, depth and richness to the glaze.

Greens

The greens are cooked quickly in sesame oil with pak choi, spring onions, garlic, sliced red chillies and dark soy sauce.

Pak choi is great because it softens quickly but still keeps a little bite. The spring onions go sweet and slightly charred in the pan, and the chilli gives everything a gentle heat.

Swap out the pak choi and spring onions for your favourite quick-cook vegetables – such as mangetout, peppers, spring greens or kale.

🧑‍🍳 Abbreviated Recipe

***Full recipe with detailed steps in the recipe card below***

Grill the salmon skin-side up for 2 minutes, then mix together the soy, sesame, brown sugar and seasoning glaze. Turn the salmon over, spoon over the glaze and grill for another 4–6 minutes, basting a few times, until sticky and just cooked. Meanwhile, stir-fry the pak choi, spring onions, garlic, chillies and soy sauce for a few minutes until softened, then serve with the salmon, sesame seeds and any extra tray glaze spooned over the top.

Recipe Tips

Don’t skip the basting

Basting the salmon while it’s under the grill helps build up that sticky, glossy coating. The glaze will pool on the tray a little, but that’s fine – it gets lovely and syrupy and is perfect for spooning back over the fish.

Line the tray with foil

The sugar in the glaze caramelises quickly, so lining the grill tray makes clean-up much easier.

Light brown sugar helps the glaze bubble and caramelise under the grill, giving the soy glazed salmon those lovely sticky edges.

Soy Glazed Salmon fillets and stir fried pak choi on a foil-lined tray, garnished with sliced red chilli, sesame seeds, and a brown sauce.

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Leftovers Guide

Leftover cooked salmon can be cooled quickly, then stored in an airtight container in the fridge for up to 2 days.
You can reheat it gently in the microwave in short bursts, but I actually really like leftover soy glazed salmon served cold or room temperature, flaked into a rice bowl or salad with cucumber, spring onions and a drizzle of any leftover sauce.
The greens are best eaten fresh, as pak choi can soften quite a lot once reheated.

📺 Watch how to make it

This Glazed Salmon Recipe was first posted in Jun 2026.

🍽️ What to serve it with

This glazed salmon is lovely as a lighter dinner with the stir-fried garlicky greens, but you can bulk it out with:

A bowl of white rice topped with glazed tofu, sautéed bok choy, spring onions, red chilli slices, and sprinkled sesame seeds.

If I’m serving this with rice, I like to spoon a little extra glaze over the top so the rice soaks up all that sweet-salty sauce.

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