Asian Salmon Fillets Recipe
Asian Salmon Fillets Recipe photo by Taste of Home
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Asian Salmon Fillets Recipe

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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.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings


  • 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

Nutritional Facts

1 each: 300 calories, 17g fat (3g saturated fat), 84mg cholesterol, 725mg sodium, 3g carbohydrate (0g sugars, 0g fiber), 30g protein Diabetic Exchanges: 4 lean meat, 1 fat.


  1. 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.
  2. Spritz fillets with cooking spray; add to skillet. Cook for 4-6 minutes on each side or until lightly browned.
  3. 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.
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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Igraine32 160086
Reviewed Oct. 8, 2014

"Made this a few times already. You really need the oyster sauce."

PeppersnOnions 160085
Reviewed Dec. 27, 2012

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

Holly Elliott 160962
Reviewed Jun. 16, 2012

"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!"

mb1006 159964
Reviewed Jul. 29, 2009

"What can you use in place of oyster sauce?"

LKAM 159963
Reviewed Jan. 9, 2008 Edited May. 26, 2008

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

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