Asian Grilled Salmon
Salmon fillets, skin on and curry powder come together in this seafood — 60 minutes, 6 steps, and the kind of result worth repeating. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 6 steps.
You'll mainly reach for grill / broiler and pan. At medium difficulty across 6 steps, it's manageable with a little attention. As written, it's pescatarian — fish but no meat.
What you'll need
Shopping list (2)
Pantry staples (you likely have these)
🔁 Unit converter
How to make it
- In a bowl, whisk together the soy sauce, rice wine vinegar, brown sugar, olive oil, ginger, garlic, curry powder and red pepper flakes until the sugar dissolves into a smooth marinade.
- Place the salmon fillets flesh-side down in a shallow dish, pour over about two-thirds of the marinade, and let them sit at room temperature for 15 minutes while you reserve the rest for basting.
- Heat a grill or grill pan to medium-high and lightly oil the grates so the fish does not stick.
- Lay the salmon skin-side up and grill for about 3 to 4 minutes without moving it so a crust forms, then flip carefully to skin-side down.
- Brush the fillets with the reserved marinade and continue grilling for another 4 to 5 minutes, until the salmon is just opaque in the center and reaches an internal temperature of 63°C (145°F).
- Transfer to plates, scatter with sliced spring onions and a pinch of salt, and serve immediately while hot.
You'll use: Grill / broiler · Pan · Whisk · Grill pan
Ingredient substitutions
- Soy Sauce
- tamari (gluten-free) · coconut aminos
- Brown Sugar
- white sugar + 1 tbsp molasses per cup
Tips & common questions
How long does Asian Grilled Salmon take to make?
About 60 minutes from start to finish — an estimate based on the 6 steps and 11 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of soy sauce?
Try tamari (gluten-free). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Asian Grilled Salmon is an original recipe developed in-house by Consomee. Photo: Aburi Sashimi in China Grilled salmon.jpg by CNEcija12345, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure on top — how we source recipes.