Seafood is beloved for its flavor and health benefits, and sockeye salmon is one of my favorite ingredients to cook. I was excited to receive a shipment from SizzleFish, a company that sources high-quality seafood and delivers individually portioned, flash-frozen filets. The product arrives well-packaged with dry ice and recyclable insulation, making it easy to keep on hand for quick, impressive meals. In this post I share my adaptation of an Asian-glazed sockeye salmon prepared on cedar planks—simple to make yet packed with bright, balanced flavors.
Sizzlefish Asian Glazed Sockeye Salmon
Each filet from SizzleFish arrives flash frozen and portioned for a single serving. The box typically includes practical extras—like small cedar planks sized for the individual pieces of fish—so you can go straight from freezer to grill with minimal prep. Sockeye salmon, usually caught in Alaskan waters, is prized for its vivid red flesh and high omega-3 content, making it both a nutritious and flavorful choice.
For this preparation I made a simple Asian-style glaze using brown sugar, soy sauce, garlic, ginger, lime, and hoisin sauce. The glaze reduces on the stove first, then is brushed onto the salmon near the end of cooking to add a glossy finish and concentrated flavor. Cooking on soaked cedar planks adds a subtle smoky note and helps keep the fish moist.
To prepare, I soaked the cedar planks for about two hours, preheated the grill to roughly 350°F, and placed the planks on the grill surface for a few minutes to begin releasing smoke. The sockeye filets were placed skin-side down on the planks and cooked for around 20 minutes. In the final five minutes I brushed the glaze over the fish so it reduced further and developed a beautiful gloss without burning.
The finished salmon has a lovely color, tender texture, and a balanced sweet-salty-umami glaze with a hint of citrus. It pairs perfectly with a simple green salad, steamed rice, or roasted vegetables. This easy approach is ideal for weeknight dinners or for serving guests when you want something quick but memorable.
I look forward to exploring more of the SizzleFish selection and trying other varieties with simple, high-impact preparations like this cedar-plank method. Below you’ll find a clear recipe, ingredient list, and step-by-step instructions to recreate this Asian-glazed sockeye salmon at home.
Sizzlefish Asian Glazed Sockeye Salmon — Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 2
- Course: Main
- Cuisine: Seafood
Ingredients
- 2 sockeye salmon filets
- 1 lime, juiced
- 1/2 cup soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons hoisin sauce
- 1 teaspoon fresh ginger, minced
- 2 cloves fresh garlic, minced
Instructions
- Combine the soy sauce, brown sugar, hoisin sauce, minced garlic, and minced ginger in a small saucepan.
- Bring the mixture to a boil, then reduce the heat and simmer, stirring frequently until the glaze thickens and reduces slightly (about 10 minutes).
- Remove the glaze from the heat and stir in the lime juice. Set aside.
- Soak cedar planks in water for at least 2 hours before grilling to prevent them from burning too quickly.
- Preheat your grill to approximately 350°F (175°C).
- Place the soaked cedar planks on the grill for about 3 minutes to heat and begin producing smoke, then flip them so the heated side is up.
- Place the sockeye filets skin-side down on the warm cedar planks.
- Cook for about 20 minutes. During the last 5 minutes of cooking, brush the reduced glaze over the tops of the filets to build a glossy, caramelized finish.
- Remove from the grill, let the fish rest a minute, then serve and enjoy.
Notes: Use low-sodium soy sauce if you prefer a milder salt level. If you do not have cedar planks, you can cook the salmon on a well-oiled grill grate or in a preheated oven at 375°F on a baking sheet; adjust the cooking time as needed. The glaze can be prepared ahead and stored in the refrigerator for several days.
If you try this recipe, consider pairing it with a bright green salad, steamed jasmine rice, or simply roasted asparagus. The combination of sweet, tangy, and savory notes from the glaze complements the rich, oily texture of sockeye salmon and makes for a satisfying, nutritious meal.