Salmon with 5-Spice Asian Glaze

Salmon with 5-Spice Asian Glaze


  • Salmon with Asian Glaze
  • Serves 4
  • 2 tablespoons soy sauce
  • 2 tablespoons honey
  • 2 tablespoons rice wine vinegar
  • 4 tablespoons hoisin sauce
  • 1 teaspoon ground star anise or Chinese Five spice
  • 2 tablespoons Thai fish sauce
  • 2 garlic cloves, crushed
  • 1 filet of salmon, deboned, or 4 serving size pieces of salmon
  • chopped cilantro, finely chopped for garnish
  • 1 small Thai red chili, finely chopped for garnish (optional)
  • lime wedges,for garnish


In a medium bowl add all the marinade ingredients together.

Place the salmon on a large piece of foil, bring the edges up to form a boat around it, and pour over the marinade and scrunch the edges together to reinforce. Leave in the fridge to marinate for at least 6 hours, or overnight if you have time. You can also use the marinade right away and cook the salmon.

To cook, heat the oven 425 F or heat the outdoor grill. Place the salmon and foil on a baking tray if you are going to cook it in the oven and roast in the oven for 15 to 20 minutes, depending on whether you want it opaque in the middle or completely cooked. Alternatively, place foil packet directly on the grill and grill the salmon with a closed lid for 15 minutes and check for doneness.

Transfer to a serving platter and scatter with cilantro and chili. Serve with lime wedges on the side.

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