Asian Glazed Salmon

I was just planning on picking up some chicken to make for dinner, but when I walked by the fish counter I saw the salmon and thought, what the hell. I never buy fish, and we really should eat it more often.

This turned out perfectly.

Asian Glazed Salmon

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 1 hour, 20 minutes

Yield: 2 servings

Asian Glazed Salmon

  • 2 tbsp low sodium tamari (or soy sauce)
  • 1 tbsp sesame oil
  • 1 tbsp honey
  • 1 tbsp fish sauce
  • 2 cloves garlic
  • 1 tbsp fresh grated ginger
  • 2 6-oz salmon filets
  • israeli couscous
  • 1 bag baby spinach
  • 1/2 tbsp olive oil
  • 2 cloves garlic
  • Whisk together tamari, sesame oil, honey, fish sauce, garlic, and ginger. Place salmon filets in a shallow dish just big enough to accommodate them and pour the marinade over them. Let marinate in the refrigerator for about an hour.
  • Preheat broiler (I used the toaster oven broiler). Remove the salmon, reserving the marinade, and broil until flaky, about 10-15 minutes.
  • Cook couscous according to package instructions.
  • Meanwhile, heat olive oil in a large saute pan. Add garlic and saute for a minute. Add reserved marinade and bring to a boil. Add spinach and saute until wilted.
  • Serve the salmon over the couscous and spinach, spooning any extra sauce over top.


  • 2 Responses

    1. LEE ANN says:

      I love Israeli couscous!! Best way to make it:

      On med. low flame, stir couscous around in frying pan for a few minutes without oil to toast couscous. Add appropriate amount of chicken or vegetable broth. Cover. Cook 10-15 minutes on low flame. When done, add slivered or sliced almonds and cranberries. Stir around. Enjoy!

    2. I have been looking for a recipe like this, I will have to give it a try.