Asian Salmon Fillets Recipe

4.5 5 5
Asian Salmon Fillets Recipe
Asian Salmon Fillets Recipe photo by Taste of Home
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Asian Salmon Fillets Recipe

Read Reviews
4.5 5 5
Publisher Photo
“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.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

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

Nutritional 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.

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

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Reviews forAsian Salmon Fillets

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Igraine32 User ID: 7006585 160086
Reviewed Oct. 8, 2014

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

MY REVIEW
PeppersnOnions User ID: 7050806 160085
Reviewed Dec. 27, 2012

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

MY REVIEW
Holly Elliott User ID: 5779017 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!"

MY REVIEW
mb1006 User ID: 4273687 159964
Reviewed Jul. 29, 2009

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

MY REVIEW
LKAM User ID: 1308936 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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