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Asian Salmon Fillets

 Asian Salmon Fillets
“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.
4 ServingsPrep/Total Time: 25 min.


  • 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


  • 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.

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Asian Salmon Fillets (continued)

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.