Salmon with Pilsner Asian Glaze

Salmon with Pilsner Asian Glaze

Happy New Year! We are in a new decade, 2020, and it still feels futuristic to me. Also, the 90s being 20-30 years ago seems impossible… how did time fly and how am I this old?! I turn 40 this year, which is both very exciting and unbelievable to me. Not only do I not feel 40, I don’t act it! I don’t plan to ever act my age, to be honest. That’s one of my resolutions for 2020 – stay young. How do we stay young? It’s really all in the mind, but also, eating healthy and staying active can help. This Salmon with Pilsner Asian Glaze is a quick meal that has a lot of nutrients, tastes good, and uses a low ABV beer that you can feel okay about finishing off!

The Brewery

The Pilsner used for the Salmon with Pilsner Asian Glaze is from Dandy Brewing, out of Calgary, Alberta. I have been to the brewery once for breakfast and plan to visit again. Dandy Brewing company was rated the best new restaurant of 2018 in the Calgary Herald. It offers a unique dining experience, featuring 20 taps of Dandy Beers (maybe a few guest taps), a curated cocktail list featuring local spirits, and a daily selection of wines. I could go on forever telling you about the beers Dandy has – so many! It is easier to just visit their website, Twitter, Facebook, or Instagram. Or, better yet, if you are in Calgary or near, pay them a visit!  

The Beer

The pilsner used in Salmon with Pilsner Asian Glaze is a low ABV beer coming in at only 3%. You only need 1/4 cup of the beer for the glaze, so you can finish off this beer with your meal or while waiting for it to bake! Bonus beer! It pours a clear, hay/straw-like yellow, with a thin line of white head. It smells like hay a bit, grassy, earthy notes. The taste is grassy, a bit of pepper, some floral and earthy hops. It has a crisp and fresh mouthfeel, very light-bodied, and overall a nice pilsner.

The Recipe

Salmon with Pilsner Asian Glaze


  • 1/3 cup honey
  • 1/4 cup rice wine vinegar
  • 1/4 cup pilsner beer
  • 4-6 garlic cloves, minced
  • 1 Tbsp. soy sauce
  • 1 Tbsp. corn starch
  • 1 tsp fresh ginger, minced
  • 1 tsp chili flakes red pepper will work. I used Aleppo and Urfa Biber
  • 2 tsp olive oil split in half
  • 1 large salmon fillet or 2-3 small-sized filets
  • pinch sea salt


  1. Preheat oven to 375 degrees Fahrenheit.

  2. Sautee garlic and ginger in saucepan over medium heat in 1 tsp of olive oil until fragrant, about 3-4 minutes.

  3. Add in the vinegar, beer, honey, chilis, soy sauce, and corn starch and whisk to combine well. Bring to a boil for about 5 minutes until sauce thickens.

  4. Meanwhile, place salmon in an oven-safe dish or on a foil-lined cookie sheet. Drizzle with the remaining 1 tsp of olive oil and sprinkle with a pinch of sea salt.

  5. Brush the salmon with about half the glaze and bake in the oven for about 10 – 12 minutes until the fish flakes easily with a fork. Brush remaining glaze on the salmon. Serve with rice and a garden salad, and a mug of pilsner beer.

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