Finger-lickin’ Friday: Asian Marinaded Salmon

Every Friday I share a recipe I am curious to try, have tested (approved or disapproved), or have developed myself. This is miscellany‘s fourth installation of Finger-Lickin’ Fridays!

I forget where I got this recipe from, but boy oh boy, do I love preparing salmon this way! It’s definitely a staple in my household. I love to pair it with teriyaki carrots and zucchini over jasmine rice, as shown in my photograph.

Asian Marinaded Salmon

asian salmon

Status: Tested & Approved!

Serves: 2-4


  • 2-4 salmon fillets
  • lemon pepper, to taste
  • garlic powder, to taste
  • 1/3 cup brown sugar
  • 1/3 cup soy sauce
  • 1/3 cup water
  • 1 Tbs oil


  • Season fillets with lemon pepper and garlic powder.
  • Mix brown sugar, soy sauce, water, and oil. (I like to put it all into a gallon ziploc bag instead of dirtying a dish/bowl.)
  • Add fillets and marinate for at least two hours.
  • Grill over medium heat. (I simply use a cast iron grill pan on the stove, but you can just as easily cook the salmon in a skillet over the same heat.)


  • Fish, even hearty salmon, is delicate. The marinade will start to break down the fish if you let it sit for longer than about four hours or so.
  • Although I have never tried, I am sure this marinade would be delicious on other proteins, such as chicken (just marinade longer).



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