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

Dinner doesn't get easier than this sticky Asian glazed salmon and crispy wedge tray bake. Featuring a 5-ingredient pantry glaze and a foolproof roasting method, this is a wholesome, flavour-packed meal that’s perfect for a weeknight dinner for two.
Course Dinner, Main Course
Cuisine Asian, Australian
Keyword Asian Glazed Salmon
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 2 people

Ingredients

  • 2 salmon fillets
  • 500 g brushed Sebago potatoes (approx. 2 large potatoes) scrubbed and cut into wedges

For the glaze

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

Instructions

  • Roast the Wedges
    Preheat the oven to 200°C / 400°F or 180°C / 375°F fan forced.
    Add the potato wedges directly onto a large baking tray and toss with a splash of neutral oil and a generous pinch of sea salt. Spread them into a single layer and bake for 25 minutes, giving the tray a quick toss halfway through.
  • Prepare the Glaze
    While the potatoes are roasting, prepare the glaze. Use a mortar and pestle to crush the garlic into a paste, then whisk in the kecap manis, sweet chilli sauce, oil, and fish sauce until the mixture is thick, glossy, and well combined. (Alternatively, finely mince the garlic and whisk everything together in a small bowl).
  • Add Salmon to Wedges
    Once the 25-minute timer for the potatoes is up, remove the tray from the oven. Place your salmon fillets directly onto the wedges, and brush generously with ⅔ of the glaze. Return the tray to the oven and bake for 8 minutes.
  • Finish and Serve
    Finally, pour the remaining sauce over the fillets and return to the oven for 5 minutes until sauce caramelises and the fish is cooked through.
    Garnish with sesame seeds and shallots if desired, serve.

Notes

  • Choosing Your Oil: I recommend using a neutral oil with a high smoke point, such as canola, sunflower, or vegetable oil, to allow the glaze's flavours to shine. For a beautiful nutty undertone, peanut oil is a fantastic choice. Avoid olive oil here, as its distinct flavour can clash with the delicate balance of the Asian aromatics. For an extra layer of depth, a few drops of toasted sesame oil added to the glaze works wonders.
  • Double-Glazing: You can technically pour all the sauce over at once and bake for 15 minutes, but I don't recommend it! Basting the fish twice creates a superior layered finish, allowing the first coat to seep into the fish while the second coat creates that signature sweet, sticky, and deeply caramelised look.
  • Air Fryer Adaptation: This recipe works beautifully in an air fryer. Start by air-frying your wedges at 200°C for 15-18 minutes (shaking the basket halfway). Once golden, add the salmon and cook for a further 8-10 minutes, glazing twice as per the recipe. As air fryers vary in intensity, keep a close eye on the glaze in the final minutes to ensure the sugars don't burn.