This General Tso Salmon delivers the iconic sweet, spicy, and tangy flavor you crave in a lighter, protein-packed dish. Flaky salmon gets a glossy, sticky glaze that comes together in under 30 minutes. It’s a perfect weeknight dinner that feels fancy.
Why You’ll Love This General Tso Salmon
Restaurant-quality flavor: Signature sweet-heat glaze comes together effortlessly.
Incredibly versatile: Serve over rice, with veggies, or in grain bowls.
Healthier twist: Salmon provides omega-3s and lean protein.
Foolproof sauce: Simple pantry staples simmer into a thick, sticky glaze.
Ingredients & Tools
- 4 salmon fillets (about 150 g each), skin-on or skinless
- 2 tbsp vegetable or avocado oil
- 3 tbsp soy sauce (or tamari for gluten-free)
- 2 tbsp honey or maple syrup
- 1 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1-2 tsp sriracha or chili garlic sauce (adjust to taste)
- 1 tbsp cornstarch
- 2 tbsp water
- 1 tsp sesame oil
- 2 green onions, sliced
- 1 tbsp sesame seeds, for garnish
Tools: A large skillet (non-stick or cast-iron works great), a small bowl for the sauce, and a microplane or fine grater for the ginger.
Notes: The quality of your salmon really matters here—look for fresh, bright fillets with firm flesh. And don’t skip the fresh ginger and garlic; they provide that essential aromatic base that makes the sauce so complex and delicious.
Nutrition (per serving)
| Calories: | 385 kcal |
| Protein: | 35 g |
| Fat: | 20 g |
| Carbs: | 15 g |
| Fiber: | 1 g |
Serves: 4 | Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Before You Start: Tips & Ingredient Notes
- Pat your salmon dry. This is the secret to a beautiful sear. Moisture is the enemy of crispy skin and a good crust, so take a paper towel and really dry those fillets well before seasoning.
- Fresh ginger makes a difference. While powdered ginger can work in a pinch, the bright, zesty punch from freshly grated ginger is unmistakable. A microplane grater makes this super easy and mess-free.
- Adjust the heat to your liking. The recipe calls for 1-2 teaspoons of sriracha, which gives a mild to medium kick. If you love spice, feel free to add more, or even toss in some dried chili flakes for an extra layer of heat.
- Have your sauce ingredients measured and ready. This recipe moves quickly once you start cooking. Having your sauce mixed and your aromatics prepped means you can focus on getting that perfect glaze without any last-minute scrambling.
How to Make General Tso Salmon
Step 1: Start by prepping your salmon. Pat the fillets completely dry with paper towels on all sides. Season both sides generously with a pinch of salt and pepper. This step is crucial for getting a nice, golden sear instead of steaming the fish.
Step 2: Make the General Tso sauce. In a small bowl, whisk together the soy sauce, honey, rice vinegar, minced garlic, grated ginger, and sriracha until well combined. In a separate tiny bowl or cup, make a slurry by mixing the cornstarch with the 2 tablespoons of water until smooth. This slurry is what will thicken your sauce into that gorgeous, glossy glaze.
Step 3: Cook the salmon. Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is shimmering hot, carefully place the salmon fillets in the pan, presentation-side down (that’s the side that wasn’t against the skin if you’re using skinless). You should hear a satisfying sizzle. Cook for 4-6 minutes, without moving them, until a golden-brown crust forms.
Step 4: Flip the salmon. Gently turn the fillets over using a spatula. If you’re using skin-on salmon, the skin should be crispy and release easily from the pan. Cook for another 2-4 minutes on the second side, until the salmon is cooked to your liking and flakes easily with a fork. Transfer the salmon to a clean plate for now.
Step 5: Create the glaze. Reduce the heat to medium. Pour the prepared sauce mixture into the same skillet—it will bubble and sizzle wonderfully. Let it simmer for about 1 minute, then whisk in the cornstarch slurry. Continue to cook, stirring constantly, for 1-2 minutes until the sauce thickens noticeably and becomes shiny. You’ll notice it coating the back of a spoon.
Step 6: Bring it all together. Return the cooked salmon fillets to the skillet, spooning the thickened glaze over the top to coat them generously. Let them warm through for a final minute. Drizzle with the sesame oil right at the end—this adds a wonderful nutty aroma that ties everything together.
Step 7: Garnish and serve. Transfer the glazed salmon to a serving platter. Sprinkle generously with sliced green onions and a good pinch of sesame seeds for color, crunch, and a final flavor boost. Serve immediately while it’s hot and the glaze is perfectly sticky.
Top Mistakes to Avoid
- Overcooking the salmon. Salmon continues to cook after you take it out of the pan (carryover cooking). Pull it off the heat when it’s still slightly translucent in the very center for perfectly moist, flaky results.
- Adding the cornstarch directly to the sauce. Always make a slurry with cold water first! Dumping dry cornstarch into a hot liquid will create lumps that are impossible to get out, ruining your smooth glaze.
- Crowding the pan. If your skillet is too small for all four fillets, cook them in two batches. Overcrowding steams the fish instead of searing it, and you’ll end up with pale, soft salmon instead of a crispy crust.
- Using old, bottled minced garlic and ginger. The flavor just isn’t as vibrant or potent. Fresh aromatics are non-negotiable for a sauce that truly sings with flavor.
Expert Tips
- Tip: For an extra layer of flavor, marinate the salmon. You can let the fillets sit in half of the sauce (before adding the cornstarch slurry) for 15-30 minutes in the fridge. This infuses the fish with flavor from the inside out.
- Tip: Get creative with the sauce. A teaspoon of hoisin sauce or a splash of orange juice can add a wonderful depth of fruity, savory complexity to your glaze. Don’t be afraid to make it your own!
- Tip: If your sauce thickens too much, don’t panic! Simply thin it out with a tablespoon or two of warm water or chicken broth until it reaches a perfect, pourable consistency.
- Tip: For a super-crispy skin, start the salmon in a cold pan skin-side down with the oil. Then turn the heat to medium. This slowly renders the fat and makes the skin incredibly crisp.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 2 days.
- Freezer: Not recommended; the texture of the salmon and glaze may suffer.
- Reviving: Reheat gently in a 300°F (150°C) oven with a splash of water to loosen the glaze.
Serving Suggestions
Complementary Dishes
- Steamed jasmine rice — The fluffy, slightly sticky grains are the
General Tso Salmon
Make this easy General Tso Salmon with a sticky, sweet-spicy glaze in just 25 minutes. A healthy, restaurant-style dinner for busy nights. Get the recipe!
Ingredients
For the salmon and glaze:
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4 salmon fillets (about 150 g each, skin-on or skinless)
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2 tbsp vegetable or avocado oil
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3 tbsp soy sauce (or tamari for gluten-free)
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2 tbsp honey or maple syrup
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1 tbsp rice vinegar
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2 cloves garlic (minced)
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1 tsp fresh ginger (grated)
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1-2 tsp sriracha or chili garlic sauce (adjust to taste)
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1 tbsp cornstarch
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2 tbsp water
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1 tsp sesame oil
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2 green onions (sliced)
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1 tbsp sesame seeds (for garnish)
Instructions
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Start by prepping your salmon. Pat the fillets completely dry with paper towels on all sides. Season both sides generously with a pinch of salt and pepper. This step is crucial for getting a nice, golden sear instead of steaming the fish.01
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Make the General Tso sauce. In a small bowl, whisk together the soy sauce, honey, rice vinegar, minced garlic, grated ginger, and sriracha until well combined. In a separate tiny bowl or cup, make a slurry by mixing the cornstarch with the 2 tablespoons of water until smooth. This slurry is what will thicken your sauce into that gorgeous, glossy glaze.02
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Cook the salmon. Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is shimmering hot, carefully place the salmon fillets in the pan, presentation-side down (that's the side that wasn't against the skin if you're using skinless). You should hear a satisfying sizzle. Cook for 4-6 minutes, without moving them, until a golden-brown crust forms.03
-
Flip the salmon. Gently turn the fillets over using a spatula. If you’re using skin-on salmon, the skin should be crispy and release easily from the pan. Cook for another 2-4 minutes on the second side, until the salmon is cooked to your liking and flakes easily with a fork. Transfer the salmon to a clean plate for now.04
-
Create the glaze. Reduce the heat to medium. Pour the prepared sauce mixture into the same skillet—it will bubble and sizzle wonderfully. Let it simmer for about 1 minute, then whisk in the cornstarch slurry. Continue to cook, stirring constantly, for 1-2 minutes until the sauce thickens noticeably and becomes shiny. You’ll notice it coating the back of a spoon.05
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Bring it all together. Return the cooked salmon fillets to the skillet, spooning the thickened glaze over the top to coat them generously. Let them warm through for a final minute. Drizzle with the sesame oil right at the end—this adds a wonderful nutty aroma that ties everything together.06
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Garnish and serve. Transfer the glazed salmon to a serving platter. Sprinkle generously with sliced green onions and a good pinch of sesame seeds for color, crunch, and a final flavor boost. Serve immediately while it's hot and the glaze is perfectly sticky.07
