The kitchen light in late afternoon makes the salmon glow a little like a small sunset on the cutting board. I remember the first time I spooned a glossy fish sauce glaze over a hot fillet and watched it bead and shine and pull the whole meal together. That everyday moment — simple pan sear, quick glaze, a bowl of rice — is why I reach for Salmon with Fish Sauce Glaze when I want something impressive without a fuss.
Why You’ll Love It
This recipe looks and feels elevated but comes together fast, which is perfect for weeknights or a relaxed weekend dinner. The glaze balances salty, sweet, and bright notes so the salmon tastes complex with minimal effort. It works for solo dinners, a cozy meal for two, or as the centerpiece for friends who appreciate a little drama on the plate. The finished fish has a lacquered finish and keeps well if you need leftovers.
Serves 4
Prep Time: 15 minutes |
Cook Time: 12 minutes |
Total Time: 27 minutes
Ingredients
- 4 salmon fillets about 6 ounces each, skin on or off as preferred
- 3 tablespoons fish sauce
- 2 tablespoons brown sugar, packed
- 1 tablespoon honey
- 1 tablespoon fresh lime juice
- 2 garlic cloves, minced
- 1 teaspoon toasted sesame oil
- 2 tablespoons neutral oil for searing (vegetable or canola)
- 1 cup uncooked jasmine rice (yields about 3 cups cooked)
- 8 ounces baby bok choy, halved lengthwise
- 1 lime, cut into wedges
- 2 scallions, thinly sliced for garnish
- 1 teaspoon toasted sesame seeds for garnish
- Freshly ground black pepper to taste
Instructions
- Cook the jasmine rice according to package instructions so it is ready when the salmon finishes. Keep warm.
- In a small bowl whisk fish sauce, brown sugar, honey, lime juice, minced garlic, and sesame oil until smooth and sugar is mostly dissolved. Set half the glaze aside for finishing.
- Pat salmon dry and season lightly with black pepper. Do not over salt because fish sauce is salty.
- Heat a large skillet over medium high heat and add the neutral oil. When shimmering, place salmon fillets skin side down if using skin. Press gently for 15 seconds to ensure even contact.
- Sear salmon 3 to 4 minutes on the first side until a crisp edge forms, then flip and cook 2 to 3 minutes on the second side for medium doneness. Adjust time slightly for thickness.
- Lower heat to medium low, pour the reserved half of the glaze over the salmon, spooning it over the fillets as it bubbles gently for about 1 minute to create a glossy coat. Remove from pan and rest 1 minute.
- In the same skillet, quickly toss the baby bok choy cut side down for 1 to 2 minutes until bright and tender, adding a splash of water and covering briefly if needed.
- Plate a mound of rice, place a glazed salmon fillet alongside, add the wilted bok choy, and finish with lime wedge, sliced scallions, and toasted sesame seeds. Serve warm.
Recipe Variations
- Honey Lime Brightness: Use all honey instead of brown sugar and add extra lime zest to the glaze for a brighter, sweeter finish.
- Spicy Kick: Stir in 1 teaspoon sriracha or chili paste to the glaze and sprinkle thinly sliced red chili on top for heat.
- Low Sugar Option: Replace brown sugar with 1 tablespoon maple syrup and omit additional honey to reduce sugar while keeping depth.
- Miso Umami Boost: Add 1 teaspoon white miso to the glaze for a richer savory profile that pairs especially well with roasted vegetables.
Make Ahead: – The glaze can be mixed up to 48 hours ahead and stored in a sealed jar in the refrigerator. Bring to room temperature before using.
– Cooked rice can be prepared the day before and reheated with a splash of water in a microwave or covered on the stove.
– Vegetables like bok choy are best cooked fresh but can be trimmed and stored refrigerated a day in advance.
Frequently Asked Questions
Why does my glaze taste too salty
Fish sauce varies in saltiness by brand. Reduce the fish sauce to 2 tablespoons and add a splash of soy free alternative or extra lime for brightness. Always taste the glaze before finishing the fish.
Can I bake the salmon instead of searing
Yes bake at 425 F for 8 to 12 minutes depending on thickness, then brush with glaze and broil 30 to 60 seconds to caramelize. Baking is great for hands off cooking.
Is this glaze gluten free
The basic glaze listed is gluten free if your fish sauce and any added ingredients are certified gluten free. Avoid adding soy sauce unless using gluten free tamari.
How do I reheat leftovers without drying the salmon
Reheat gently in a low oven at 275 F covered with foil for 8 to 10 minutes or flake into a saucy grain bowl and warm briefly in a skillet with a splash of water.
Salmon with Fish Sauce Glaze
This recipe looks and feels elevated but comes together fast, which is perfect for weeknights or a relaxed weekend dinner. The glaze balances salty, sweet, and bright notes so the salmon tastes complex with minimal effort. It works for solo dinners, a cozy meal for two, or as the centerpiece for friends who appreciate a little drama on the plate. The finished fish has a lacquered finish and keeps well if you need leftovers.
Ingredients
- 4 salmon fillets about 6 ounces each, skin on or off as preferred
- 3 tablespoons fish sauce
- 2 tablespoons brown sugar, packed
- 1 tablespoon honey
- 1 tablespoon fresh lime juice
- 2 garlic cloves, minced
- 1 teaspoon toasted sesame oil
- 2 tablespoons neutral oil for searing (vegetable or canola)
- 1 cup uncooked jasmine rice (yields about 3 cups cooked)
- 8 ounces baby bok choy, halved lengthwise
- 1 lime, cut into wedges
- 2 scallions, thinly sliced for garnish
- 1 teaspoon toasted sesame seeds for garnish
- Freshly ground black pepper to taste
Instructions
- Cook the jasmine rice according to package instructions so it is ready when the salmon finishes. Keep warm.
- In a small bowl whisk fish sauce, brown sugar, honey, lime juice, minced garlic, and sesame oil until smooth and sugar is mostly dissolved. Set half the glaze aside for finishing.
- Pat salmon dry and season lightly with black pepper. Do not over salt because fish sauce is salty.
- Heat a large skillet over medium high heat and add the neutral oil. When shimmering, place salmon fillets skin side down if using skin. Press gently for 15 seconds to ensure even contact.
- Sear salmon 3 to 4 minutes on the first side until a crisp edge forms, then flip and cook 2 to 3 minutes on the second side for medium doneness. Adjust time slightly for thickness.
- Lower heat to medium low, pour the reserved half of the glaze over the salmon, spooning it over the fillets as it bubbles gently for about 1 minute to create a glossy coat. Remove from pan and rest 1 minute.
- In the same skillet, quickly toss the baby bok choy cut side down for 1 to 2 minutes until bright and tender, adding a splash of water and covering briefly if needed.
- Plate a mound of rice, place a glazed salmon fillet alongside, add the wilted bok choy, and finish with lime wedge, sliced scallions, and toasted sesame seeds. Serve warm.
Conclusion
This Salmon with Fish Sauce Glaze hits the sweet spot between effortless and elegant. The glossy lacquer and balanced flavors make the salmon feel special, while the quick prep keeps the whole meal approachable. Try making the glaze in advance, experiment with the spice or miso variations, and trust your pan for a crisp sear. The result is a weeknight dinner that photographs well and tastes even better the next day. Enjoy the process and the glow of that first spooned glaze.
