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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.
  • 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


  • 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.
Nutrition Facts
1 each: 300 calories, 17g fat (3g saturated fat), 84mg cholesterol, 725mg sodium, 3g carbohydrate (0 sugars, 0 fiber), 30g protein. Diabetic Exchanges: 4 lean meat, 1 fat.
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Average Rating:
  • Igraine32
    Oct 8, 2014

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

  • PeppersnOnions
    Dec 27, 2012

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

  • Holly Elliott
    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
    Jul 29, 2009

    What can you use in place of oyster sauce?

  • LKAM
    Jan 9, 2008

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