Candied Salmon Recipe with Ginger
by Sommer Collier — last updated on Aug 26, 2024 
Asian Candied Salmon Recipe – Sweet and smoky Candied Smoked Salmon with crispy Flash-Fried Ginger. It’s a quick dinner idea to serve with rice and steamed veggies.
Candied Salmon
My cooking style and culinary outlook have changed drastically over the years. Looking back, I remember coming home from work and spending hours in the kitchen, whisking, roasting, pureeing, bruleeing… learning. It was my hobby and my escape. As with all things I enjoy, I studied cookery. I was on a mission to prove something, if only to myself. My goal was always to create a masterpiece.
After the birth of child number one, things changed.
As a former teacher, I pompously thought to myself, “How hard could taking care of a baby possibly be? I wrangle 25 kids at a time all day long! This is going to be a piece of cake!”
Yet, sleep deprivation and constant screaming do funny things to a person. Two weeks into motherhood, I had the daunting realization, I was in over my head. This was no easy task. With a greater sense of humility, I asked questions, read parenting books, and researched.
I found a new mission, a new passion.
My passion for food hasn’t changed, but my willingness to devote a third of my waking hours to it has. I’m constantly looking for ways to make recipes quicker and easier, without sacrificing health and flavor.
Nowadays I’m a “less is more” kind of cook. Big flavor, fewer ingredients, no one to impress. I like to let the food speak for itself.
An ingredient’s natural flavor, texture, and color should shine, not get covered up by throwing the whole pantry in one dish.
I still occasionally make a 30 ingredient, cook-all-day, type of meal. Just not quite as often.
Smoked Asian Salmon
This Candied Smoked Salmon Recipe is a perfect example of simple, flavorful cooking. I marinated the salmon in soy sauce, brown sugar and liquid smoke. The liquid smoke gives the salmon the essence of fish cooked over a cedar plank, without having to make a trip to the lumberyard. It’s sweet and smoky with a crisp exterior and sumptuous interior.
The Candied Smoked Salmon Recipe is elevated by crispy, flash-fried ginger strips as a garnish. These are, of course, optional but offer a little extra punch to the finished dish.
Throw in a veggie and some rice, and you have a wonderful, healthy dinner.
Asian Salmon Ingredients
- Salmon Fillets – you can make this with or without the skin
- Soy Sauce – regular or gluten-free
- Liquid Smoke – any flavor you prefer
- Brown Sugar – saving a little extra for sprinkling as well
- Fresh Ginger
- Oil for Frying – This could be vegetable, peanut, or coconut oil
- Salt
- Pepper
How to Make Candied Salmon
- Place the salmon, soy sauce, liquid smoke, and brown sugar in a baking dish, and let it marinate for at least an hour. You could even let it marinate overnight for more flavor and tenderness, making sure to flip it at least once.
- When you are ready to make the recipe, preheat a grill, pellet smoker, or an iron skillet, to high heat.
- Peel the ginger and then slice it thinly, julienne-style.
- Heat a small skillet over medium-high heat with some oil in the pan. Once the oil is hot, place the ginger slices in and pan-fry them until they are light brown. Usually, it will take 1 to 2 minutes, continually moving the ginger around with a spatula. Then remove the ginger from the pan, to drain on a paper towel, and sprinkle with salt.
- Carefully brush the grill (or racks) with vegetable oil. Then pepper the salmon and lay it top-side-down in the grill. Cook the salmon for about 3 minutes. Then flip it over and sprinkle the tops with some brown sugar and grill for another 3 to 5 minutes or until it is fully cooked through.
- Serve warm with fried ginger on top.
Get the Full *Printable* Smoked Asian Salmon Recipe (Candied Salmon) Below. Enjoy!
Frequently Asked Questions
What to serve with Candied Salmon?
Serve this simple smoked salmon on the grill with rice and stir-fried vegetables. You can serve it with simple steamed rice, or go for Japanese Hibachi Fried Rice. Also, try our healthy Panda Express Super Greens (Copycat Recipe), Stir Fry Sugar Snap Peas, or salad with Japanese Ginger Salad Dressing.
How long does grilled salmon last in the fridge?
You can store cooked salmon in the fridge for about 3 days in an airtight container.
How do you reheat candied salmon?
Reheating salmon low and slow will help prevent it from drying out and becoming rubbery. Place it in the oven at around 275 degrees F for 10 to 15 minutes until the internal temperature of the salmon reaches 125 to 130 degrees F.
What Can You Do With Leftover Salmon?
The leftover salmon can be used in our salmon dip recipe and smoked salmon deviled eggs. Although both these recipes use pre-packaged smoked salmon, this smoky grilled salmon can also be used!
Other Great Dinner Ideas
- Cheesy Chicken Spaghetti with Rotel (Casserole Recipe)
- Spicy Thai Basil Chicken Recipe (Pad Krapow Gai)
- Retro Taco Pizza (Layered Taco Dip)
- Roasted Spaghetti Squash Lo Mein
- The Ultimate Wedge Salad Recipe
- Garlic Butter Roasted Parsnips Recipe
- Veal Scallopini with Mushroom Sauce
- Quick Maple Glazed Carrots with Cinnamon Recipe
Asian Candied Salmon Recipe
Ingredients
- 4 salmon fillets with or without skin
- 1/4 cup soy sauce
- 1 1/2 teaspoon liquid smoke
- 1/3 cup brown sugar + a little extra for sprinkling
- 4 inch piece fresh ginger
- 1 tablespoon oil for frying (vegetable, peanut, or coconut)
- Salt
- Pepper
Instructions
- Place the salmon in baking dish with the soy sauce, liquid smoke, and brown sugar. Let it marinate for at least 1 hour—but you could marinate overnight. Flip once. When ready to use, preheat the grill or an iron skillet to high heat.
- Peel the ginger and cut into thin (julienne) strips. Heat a small skillet over medium-high. Add 1 tablespoon of oil to the skillet. When the oil is hot, drop the ginger in and pan-fry for 1-2 minutes, moving with a spatula, until they are light brown. Remove from the pan and drain on a paper towel. Sprinkle with salt.
- Carefully brush the grill with vegetable oil. (You could also use grill spray.) Pepper the salmon and place it on the grill, top-side-down. Cook 3 minutes. Flip, then carefully sprinkle the tops with a little extra brown sugar and grill for another 3-5 minutes—until just cooked through. Serve warm with fried ginger on top.
what a perfect dish….everything works and your presentation is just phenomenal!!! love the mahogany rice!
thanks so much for sharing and keep up the good work!!! as I am sure your family does, we certainly appreciate it too!!
This looks like a fantastic and healthy meal, and it sounds like you do a great job of balancing your cooking passions and your family. :)
I'm just jumping in to thank you for the birthday wishes. Blessings…Mary
Less is more – that's absolutely true, I share this opinion too. The dish looks extraordinary! Have a sunny weekend…
This dish looks fantastic. What a great combination of flavours. I love your thoughts on cooking too… good food is so achievable and it's wonderful that you are sharing that message.
Thanks guys! This really is one a my favorite salmon preparations–and it's SO EASY! The flavor is quite amazing, if I do say so myself.
Mother Rimmy~ I think TJ would carry it…I usually find it in the bulk bins at a few of our "organic" markets.
This is really a lovely dish. We so love salmon that it is sure to be a hit here. I hope you are having a wonderful day. Blessings…Mary
Beautiful dish. I can't say I've ever seen mahogony rice. I love the color. I wonder if Trader Joes would carry it?
Umm, that was meant to read GOOD ingredients. Goo ingredients just does not sound right!
If you have goo ingredients let them sing. I agree with your idea of less being more sometimes. Beautiful dish.
Cheers!
This is a lovely dish, simple yet elegant and healthy. Thank you for sharing.
what would we do without liquid smoke – that glaze on the salmon is just great and the crunch and taste of the ginger must be awesome… just a great job – and yeah, love the ease of it all