Top down image of Asian glazed salmon on a bed of crispy wedges in a baking tray with a serving spoon and tea towel

Asian Glazed Salmon & Crispy Wedges

These ridiculously amazing Asian glazed salmon and crispy wedges are ready in an hour. The best part is there's no frying involved, and no boring dill & lemon combos. Just pure sticky-sweet-caramelisation and crispy edge sensations which will have you drooling for more.

Course Dinner, Main Course
Cuisine Asian, Australian
Keyword Asian Glazed Salmon and Wedges
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 2 people


  • 2 salmon fillets
  • 2 medium potatoes, each cut into 8 wedges
  • 2 tbsp sunflower oil

For the glaze

  • 1/4 cup kecap manis (sweet soy sauce)
  • 1/4 cup sweet chilli sauce
  • 1/8 cup sesame oil (see note below)
  • 3 cloves fresh garlic, minced
  • 1/2 tsp fish sauce (about 4 dashes from the bottle)


  1. Bring a pot of salted water to a boil. Add wedges and cook for about 5 minutes, until firm on the inside but tender at the edges.

    Drain and place wedges in baking tray to cool slightly.

  2. Meanwhile preheat the oven to 200 C / 180 C fan / 400 F.

    When wedges are cool enough to handle, drizzle with oil and lightly salt.

    Bake uncovered for 20-25 minutes, or until outer edges begin to form a light crisp.

  3. Meanwhile, make the asian glaze by combining equal parts of kecap manis and sweet chilli sauce. Add oil, minced garlic and fish sauce. Mix well.

  4. Remove wedges from the oven and place salmon fillets directly on wedges. Pour 2/3 of Asian glaze over both fillets and return to oven to cook for 10 minutes.

    Finally, pour the remaining sauce over the fillets and return to the oven for 5 minutes until sauce caramelises and fish is cooked through.


Recipe Notes

1- Sesame oil is potent. If you choose to use sunflower/vegetable oil, increase the amount to 1/4 cup so you're using equal parts of sauce and oil. I don't recommend olive oil for this glaze.

2- Alternatively, pour all sauce over the fish and cook for 15 minutes until sauce salmon is cooked through. The reason I don't use this method is because basting the fish twice layers the sauce over the fillets, resulting in a  sweet, sticky, and caramelised finish.