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Asian Salmon (aka Sweet & Savory Salmon)

A perfect marriage of sweet and savory Asian marinade ingredients, leaves salmon moist and full of complex flavors. Broiling at the very end helps caramelize the top.

Yield: 6 (4-ounce) servings 1x
Prep: 5 minutesCook: 15 minutesTotal: 50 minutes


  • 1/4 cup honey
  • 2 tablespoons reduced-sodium soy sauce (Gluten-free option: coconut aminos or gluten-free Tamari soy sauce)
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon freshly grated ginger (I store mine in the freezer after peeling it.)
  • 3 cloves garlic, minced
  • 1 tablespoon thinly sliced green onion, plus more for garnish
  • 1/81/4 teaspoon red pepper flakes (adjust to your heat preference)
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1 1/2 pounds salmon (one large side or individual salmon fillets), preferably thick fillets with skin on*

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Make It Now:

  1. In a large zip-top bag, combine honey, soy sauce, rice vinegar, sesame oil, ginger, garlic, green onion, red pepper, pepper, and salt. Zip shut and shake to combine. (Freezing instructions begin here.)
  2. Add salmon fillets to the marinade and seal the bag. Set on the counter for about 30 minutes, turning once or twice to evenly distribute marinade. 
  3. Preheat oven to 375° F. Line a rimmed baking sheet with foil for easy cleanup.
  4. Remove the salmon from the marinade with tongs and place it on the prepared baking sheet, skin side down. Bake until cooked almost through, about 15 minutes for thicker fillets.*

*Important Salmon Cooking Tips:

  • The cooking time may vary depending on the thickness of the fillet(s). Salmon is done at 145°F internally or when it flakes easily with a fork and no longer looks translucent inside. Check the temperature early, if your fillets are thin and small. Do not overcook! When I tested thin fillets, they were almost done at 10 minutes.
  • If you want more caramelization on the outside of the salmon, position the top rack about 6 inches from the broiler. When your salmon reaches about 130°F internally, turn on the broiler. Broil the salmon on the top rack for 2-3 minutes, or until cooked through and caramelized on top.

Freeze For Later: Complete Step 1, preparing marinade in a gallon-sized freezer bag. If the salmon is not already frozen, place it in a separate freezer bag or wrap it tightly in plastic wrap and foil. Squeeze all air out of bags, seal, and freeze together as a meal kit. You could also include a bag of frozen brown rice and stir fry veggies to complete the kit.

Prepare From Frozen: Thaw the salmon and marinade in the refrigerator or using the cool water method (submerge sealed freezer bags in cold water until thawed–only about 30 minutes). Then, prepare according to Steps 2-6.


Cooking in Foil: The original recipe called for cooking the salmon in foil. If you’d like to do that, place the salmon and marinade in heavy-duty foil, pull up the sides and seal. Leave some room inside at the top. Bake for about 15 minutes or until done. You may want to use the broiling trick above to caramelize the top more.

Making a Sauce: You can double the marinade and then boil it for 3 minutes while the salmon bakes, if you’d like a sauce to drizzle over the finished salmon.

Where We Get Wild Salmon: My favorite frozen wild salmon is from ButcherBox. Read my review and check out their latest deal here.

© Author: Rachel Tiemeyer
Cuisine: American Method: Baking