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Asian Salmon Fillets Recipe

Asian Salmon Fillets Recipe photo by Taste of Home

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“This is a recipe I concocted after a visit to Hawaii,” writes Susan Coryell. The Huddleston, Virginia reader shares her flaky salmon in a flavorful sauce that would be perfect for a rushed-for-time weeknight or special event alike.

This recipe is:

Healthy

Quick

Diabetic Friendly

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Asian Salmon Fillets Recipe

Prep/Total Time: 25 min.

Yield: 4 Servings

10 15 25

Ingredients

4 green onions, thinly sliced
1 garlic clove, minced
1 teaspoon olive oil
1 teaspoon minced fresh gingerroot
4 salmon fillets (5 ounces each)
1/4 cup white wine or reduced-sodium chicken broth
2 tablespoons reduced-sodium soy sauce
2 tablespoons oyster sauce

Directions

In a large nonstick skillet over medium heat, cook onions and garlic in oil for 1 minute. Add ginger; cook 1 minute longer. Transfer to a small bowl; set aside.
Spritz fillets with cooking spray; add to skillet. Cook for 4-6 minutes on each side or until lightly browned.
Combine the wine or broth, soy sauce, oyster sauce and reserved onion mixture; pour over salmon. Cook for 2-3 minutes or until fish flakes easily with a fork. Remove fillets. Cook sauce 1-2 minutes longer or until thickened; serve over salmon. Yield: 4 servings.

Nutritional Facts 1 fillet with 1 tablespoon sauce equals 300 calories, 17 g fat (3 g saturated fat), 84 mg cholesterol, 725 mg sodium, 3 g carbohydrate, trace fiber, 30 g protein. Diabetic Exchanges: 4 lean meat, 1 fat.

Originally published as Asian Salmon Fillets in Light & Tasty February/March 2007, p43

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviews for Asian Salmon Fillets

Asian Salmon Fillets

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Reviewed on Dec. 27, 2012 by PeppersnOnions

Best salmon we ever had. We had to substitute fish sauce for the clam sauce.

Reviewed on Jun. 16, 2012 by Holly Elliott

We totally enjoyed this recipe! When I make it again, though, I will use half the amount of the reduced sodium soy, because we don't consume a lot of sodium and by the time you thickened the sauce, it was a bit too salty for us. But the recipe was wonderful and a keeper! Btw, I didn't have oyster sauce so I omitted it. Definitely worth trying!

Reviewed on Jul. 29, 2009 by mb1006

What can you use in place of oyster sauce?

Reviewed on Jan. 09, 2008 by LKAM

Wonderful recipe! I didn't have any oyster sauce and made it without and it was still delicious.