Asian Glazed Salmon
  • Alaina Hinkle

Asian Glazed Salmon

Updated: Aug 26, 2019

If I was ordering salmon at a restaurant... I would want this to be on my plate. It is restaurant worthy if I do say so myself. Not trying to toot my own horn... but I am tooting it right now! It is so so so good & so so so easy. Do yourself a favor & make this for all your salmon lovers right now! Do not wait any longer :) It is gluten free & dairy free & the perfect taste.



Makes 4 servings


4 salmon filets

1 cup soy sauce (choose a gluten free if need be)

4 tbsp sesame seed oil

1 tbsp finely chopped fresh ginger

2 cloves minced garlic

1 tbsp sesame seeds

1/2 tbsp EBB seasoning ( not a must... but you know my obsession with it)

1/4 cup honey + 2 tbsp honey

Extras for toppings:

1/4 cup fresh chopped green onions

1 avocado

Roasted Cauliflower side:

1 head of purple cauliflower ( I find mine at Whole Foods) ** see seasoning below + 1/2 fresh lemon juiced for the side

parchment paper roll


+2 tbsp tahini

+1/4 cup soy sauce

+1/4 cup honey

+2 tbsp sesame seed oil


1. In a medium size bowl, whisk together the ingredients for the sauce above until throughly combine & then refrigerate for up to 2 hours before serving

2. In a medium bowl whisk together the marinade ingredients ( besides the salmon) & set aside. Then get out a large baking dish that would fit 4 filets. I don't get a huge one, because I want the marinade to settle around the sides, so I usually do one that has just enough space for the 4. Then place the 4 salmon filets face up, skin side down. Pour all the marinade on top so it runs down the top, then flip them over skin side up so the flesh in soaking in the marinade. Marinade for as long as you want throughout the day. The longer it marinates in the refrigerator the better the taste. I marinate it normally from nap time till getting ready for dinner, so about 4 hours!

3. About 45 minutes before cooking the salmon, start working on the cauliflower. Break apart cauliflower head into small to medium size florets & pre heat oven to 375. Wash the cauliflower, then dry with a towel. Toss the florets into the bowl & spray generously with avocado oil & then sprinkle with paprika, garlic salt & onion powder. I have no exact measurements because depending on the size of the florets etc. it needs more a lot of the times. I always at least put a tbsp of each & toss around, spray more oil & then if I need more after I had it or during when I taste it throughout. Then keep an eye & cook until it is at the tenderness you prefer. Mine is usually around 30-45 minutes.

4. Then when your veggies are about 15 minutes out. Start cooking your salmon! Cut parchment paper to fit the bottom of your air fryer. This allows for a much easier clean up & better cook throughout with the salmon. Make sure the parchment just covers the bottom. It can creep up on the sides a little, but you don't want to block the circulation. Then place as many salmon filets that fit, without crowding (mine is usually 2 at a time). Cook at 330 degrees-- the fish setting & then turn down to 15 minutes. Once you have cooked 2 or however many, before you use it again, turn time down to 12-13 minutes. Once the air fryer is warmed up it cooks faster. The time above is for medium fully cooked salmon, but not well done.

5. Then I've found it easiest to pick up parchment with salmon on it out of the air fryer carefully & carry it over to a plate instead of trying to spatula or use tongs. Then plate them & sprinkle with fresh green onions & drizzle the yummy addicting sauce over it. I love serving with avocado to eat with & then the YUMMY roasted cauliflower!


I'm telling you this is so so yummy!!!

Thank you for looking at this scrumptious recipe!! Remember to follow me @honestfoodie_blog and #honestgrubhonestfoodie to let me know what you are making! ENJOY!!

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