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Asian Salmon Fillets Recipe

Asian Salmon Fillets Recipe

“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. YIELD: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


  • 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.

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.

Reviews for Asian Salmon Fillets

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Reviewed Oct. 8, 2014

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

Reviewed Dec. 27, 2012

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

Holly Elliott
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!"

Reviewed Jul. 29, 2009

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

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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Wine Pairings

Full-Bodied White Wine

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