Why You’ll Love This Asian Glazed Salmon with Sesame Spinach

• It’s a total flavour bomb. The combination of soy, ginger, garlic, and a touch of sweetness creates a complex, umami-rich glaze that’s far greater than the sum of its parts.
• It’s deceptively simple. While it tastes like something from a fancy bistro, the process is straightforward and the ingredients are mostly pantry staples you probably already have.
• The texture contrast is everything. You get the flaky, tender salmon with its slightly crispy, caramelized top against the soft, wilted spinach with the nutty crunch of sesame seeds. It’s a real party in your mouth.
• It’s incredibly versatile. This dish is fantastic on its own for a light low-carb meal, but it’s also perfect served over rice, quinoa, or noodles if you’re feeding hungry appetites.

Ingredients & Tools

• For the Salmon & Glaze:
• 4 (150g each) skin-on salmon fillets
• 60 ml soy sauce (or tamari for gluten-free)
• 2 tbsp honey or maple syrup
• 1 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tsp sesame oil
• 1/2 tsp red pepper flakes (optional, for heat)
• For the Sesame Spinach:
• 300 g fresh baby spinach
• 1 clove garlic, minced
• 1 tbsp sesame oil
• 2 tbsp sesame seeds
• Salt, to taste

Tools: A small baking sheet, parchment paper, a small bowl for the glaze, a large skillet or wok.

The quality of your salmon really matters here—look for fresh, sustainably sourced fillets if you can. And don’t skip the fresh ginger and garlic; they provide the aromatic backbone that makes this dish so special. A little goes a long way!

Serves: 4 | Prep Time: 10 minutes | Cook Time: 15-20 minutes | Total Time: 30 minutes

Before You Start: Tips & Ingredient Notes

• Skin-on or skin-off salmon? I highly recommend skin-on. The skin helps keep the fillet moist and intact during baking, and it gets wonderfully crispy. You can always remove it after cooking if you prefer.
• What if my salmon is frozen? No problem! Just make sure to thaw it completely in the refrigerator overnight. Pat it very dry with paper towels before marinating—this is key for the glaze to stick properly.
• Fresh ginger is non-negotiable. Honestly, the jarred stuff just doesn’t compare in flavour. Use the fine side of a box grater or a microplane to grate it easily, skin and all.
• Toasting the sesame seeds. This is a tiny extra step that makes a huge difference. Toast them in a dry skillet for a minute or two until fragrant and golden. It unlocks their nutty flavour beautifully.

How to Make Asian Glazed Salmon with Sesame Spinach

Serving Suggestions

Complementary Dishes

• Steamed jasmine rice — The fluffy, fragrant rice is the perfect neutral base to soak up every last drop of that delicious salmon glaze.
• Quick-pickled cucumbers — Their bright, acidic crunch provides a lovely, refreshing contrast to the rich, savory salmon.
• Stir-fried asparagus or green beans — Adding another green vegetable keeps the meal light and adds a different textural element.

Drinks

• A crisp, dry Riesling — The slight sweetness and high acidity of the wine cut through the richness of the salmon beautifully.
• Iced green tea with lemon — A non-alcoholic option that’s refreshing and complements the Asian flavours without overpowering them.
• A light lager or pilsner — The carbonation and mild bitterness cleanse the palate perfectly between bites.

Something Sweet

• Mango sorbet — The tropical fruitiness is a fantastic, light way to end the meal without feeling too heavy.
• Fortune cookies and fresh orange slices — A simple, classic, and refreshing finish that stays on theme.
• Matcha ice cream — For the true matcha lovers, its earthy sweetness is a sophisticated pairing.

Top Mistakes to Avoid

• Mistake: Overcooking the salmon. This is the biggest pitfall. Salmon continues to cook after it’s removed from the oven, so take it out when it’s just slightly translucent in the very center. It will be perfect by the time it gets to the table.
• Mistake: Adding the spinach to a cold pan. You need that high heat to wilt the spinach quickly. If the pan isn’t hot enough, you’ll end up steaming it, which can make it watery and mushy.
• Mistake: Skipping the toasting step for the sesame seeds. Raw sesame seeds are bland. Toasting them for just a minute transforms their flavour and adds a crucial nutty depth to the spinach.
• Mistake: Using all the glaze at once. Reserving some for brushing halfway through and for drizzling at the end is the secret to that professional, lacquered look and intense flavour.

Expert Tips

• Tip: Bring the salmon to room temperature. If you have an extra 15 minutes, let the salmon sit out after marinating. This helps it cook more evenly, preventing an overcooked outside and a cold center.
• Tip: Use the broiler/grill for a final finish. For an extra-caramelized top, switch your oven to broil for the last 1-2 minutes of cooking. Watch it like a hawk—it can burn in seconds!
• Tip: Make it a bowl. For a fantastic next-day lunch, flake the leftover salmon and spinach over a bowl of quinoa or brown rice with some extra veggies for a power-packed meal.
• Tip: Double the glaze. If you’re a sauce person (aren’t we all?), consider making a double batch of the glaze. You can use half for marinating and baking, and simmer the other half in a small pan for a few minutes until slightly thickened to serve as an extra sauce on the side.

FAQs

Can I make this with another type of fish?
Absolutely! This glaze is incredibly versatile. It works wonderfully with firm white fish like cod or halibut. Just adjust the cooking time accordingly, as these fillets may cook a bit faster or slower than salmon. The key is to look for that flaky texture and opaque color. Sea bass would also be a fantastic, albeit more luxurious, substitution.

How should I store leftovers?
Store any leftover salmon and spinach in an airtight container in the refrigerator for up to 2 days. The spinach will release some water upon reheating, so it’s best enjoyed gently warmed in a skillet or even cold. I don’t recommend freezing this dish, as the texture of the cooked salmon and spinach doesn’t hold up well.

Is there a substitute for honey?
Yes, maple syrup is an excellent one-to-one substitute and keeps the recipe vegan-friendly. Agave nectar would also work well. If you need a sugar-free option, you could use a monk fruit sweetener that measures like sugar, though the texture of the glaze might be slightly less sticky.

My glaze isn’t thickening or getting sticky. What did I do wrong?
This usually happens if there’s too much liquid on the salmon before glazing. Remember to pat your fillets very dry. Also, the magic happens in the oven—the high heat caramelizes the sugars in the honey. If it’s still too thin after baking, you can pour the reserved glaze into a small saucepan and simmer it for 3-5 minutes until it reduces and thickens, then drizzle it over the finished dish.

Can I prepare any part of this recipe ahead of time?
You can definitely get a head start! The glaze can be mixed up to 2 days in advance and stored in the fridge. You can also toast the sesame seeds ahead of time. I wouldn’t marinate the salmon for more than 30 minutes beforehand, as the acid in the vinegar can start to “cook” the fish and affect its texture.