This Asian Glazed Salmon recipe is soy-free and pan-seared for a quick and tasty dinner – no marinating required!
Soy-Free Asian Salmon
I haven’t been the biggest fan of Asian glazed salmon recipes for a few reasons, the most common being that they can get overly sweet and sticky. I guess this is a good way to make your kids like fish, but I still want to taste the salmon! Another factor is they often include soy and hoison, which can be tricky for some people with migraine disorders. These contain soy, natural glutamate (which some people who are sensitive to MSG react to), and fermented soybeans which can all be potential triggers.
Often a good sub is coconut aminos, which is from the sap of a coconut blossom and sweeter than the traditional soy sauce. This also means you don’t have to include a lot of sugar when using it in Asian-inspired recipes. If you hate coconut aminos, there’s a recipe inside my Egg Roll Bowl post that’s another good soy sauce substitute.
How to Pan-Sear Salmon
I prefer to pan-sear this Asian salmon recipe for efficiency and texture. To me, there’s nothing better than pan-seared fish with a bit of a crispy crust to the filet. To do this, you just need a good non-stick skillet or well-seasoned cast iron pan.
For this recipe, you want to sear the first side about 5 minutes, skin side up over medium high heat. Then flip and brush with the simple glaze, cooking another 4-5 minutes until cooked through to your desired temperature. A bit of the sauce will slide off the salmon, bubble and become more of a glaze. You can collect it and spoon over the top while it finishes cooking.
A few of my favorite side dishes for Asian Glazed Salmon include:
- Grilled Baby Bok Choy
- Simple Brown Rice
- Roasted vegetables like carrots and zucchini
- Mashed cauliflower or potatoes
Sweet and savory, this soy-free salmon is an easy meal that cooks in about 20 minutes total.
- 2 1/2 tablespoons coconut aminos
- 2-3 garlic cloves, minced
- 2 teaspoons toasted sesame oil
- 1 teaspoon brown sugar
- 1/2 teaspoon sriracha
- 1/4 teaspoon kosher salt
- 1.25 pounds salmon filet cut into 3-4 servings
- 1 tablespoon vegetable oil
- 2-3 green onions, sliced
- toasted sesame seeds
In a small dish whisk the coconut aminos, minced garlic, sesame oil, brown sugar, sriracha, and salt until smooth. Prepare a non-stick or seasoned cast iron pan with vegetable oil and heat to medium-high. Pat salmon filets dry with a paper towel.
Add salmon filets, skin side up, and sear (don't touch) for 5 minutes, until lightly browned on top. Flip to skin side down and spoon the sauce over each filet, letting the excess drip off and bubble in the pan. You can continue to spoon it over the salmon as it cooks another 4-5 minutes, until cooked through.
Serve warm topped with any extra glaze, chopped green onions, and toasted sesame seeds.
- This recipe serves between 3-4 people
- Use the soy sauce alternative in this post if you don't want to use coconut aminos.
- Do not rely on the sodium count in the nutritional info as coconut aminos vary greatly in sodium content.