Asian Salmon (aka Sweet and 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 a little.
Ingredients
- 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)
- 1/8 teaspoon red pepper flakes (adjust to your heat preference)
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt (omit if not using low sodium soy sauce)
- 6 (4-ounce) salmon filets*
- Optional for serving: butter, soy sauce, and sliced green onions or chives
Instructions
- 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.
- Add salmon fillets to the marinade and seal the bag. Set in the fridge for 30-60 minutes, turning once or twice to evenly distribute marinade.
- Preheat oven to 425° F. Line a rimmed baking sheet with parchment paper or foil for easy cleanup.
- Remove the salmon from the marinade with tongs and place it on the prepared baking sheet, skin side down. Bake about 6-10 minutes*, until 125-130°F internally and opaque in the middle (no raw looking areas). The cooking time may vary depending on the thickness of the fillets. Check the temperature early, if your fillets are thin and small. Do not overcook!
- Serve warm with a pad of butter on top, a drizzle of soy sauce, and sprinkle of green onions, if desired.
- *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 110-115°F internally, turn on the broiler. Broil the salmon on the top rack for 2-3 minutes, or until cooked through.
Freezer Instructions
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 2-5.
Notes/Tips
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 15 minutes or until done. You may want to use the broiling trick above to caramelize the top more.
Make It A Freezer Meal: You can freeze this recipe along with a bag of frozen stir fry vegetables and Instant Pot Coconut Rice to make a freezer meal kit.
Where We Get Wild Salmon: My favorite frozen wild salmon is from ButcherBox. Read my review and check out their latest deal here.
Nutrition
Serving: 1 4-ounce filet | Calories: 232 kcal (12%) | Carbohydrates: 13 g (4%) | Protein: 23 g (46%) | Fat: 10 g (15%) | Cholesterol: 62 mg (21%) | Sodium: 341 mg (15%) | Fiber: 0.2 g (1%) | Sugar: 12 g (13%)
If you make this, please leave a review and rating letting us know how you liked this recipe!