How to Video
Baked Asian Salmon
A complex, flavorful marinade is paired with salmon to create an easy, healthy dish that works well with a variety of sides. The marinade is sweet, savory, and tangy with a hint of heat, and it only needs 30–60 minutes in the fridge to infuse the fish with flavor.
Ingredients
- 1/4 cup honey
- 3 tablespoons reduced-sodium soy sauce (Gluten-free option: coconut aminos or gluten-free Tamari soy sauce)
- 1 tablespoon rice vinegar (unseasoned)
- 1 tablespoon sesame oil
- 1 tablespoon fresh ginger (grated)
- 1 tablespoon minced garlic (about 3 cloves per batch)
- 1 tablespoon green onion (thinly sliced; plus more for garnish)
- 1/8 teaspoon red pepper flakes (adjust to your heat preference)
- 1/4 teaspoon ground 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.
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
- 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.
- Turn your leftover marinade into a glaze by straining it into a small saucepan and boiling for at least 5 minutes (to kill any bacteria) until reduced to the desired thickness.
- Serve with sides such as brown or white rice, rice noodles, stir-fry vegetables, a vinegar-based slaw, Asian salad mix, or a crunchy cucumber salad.
- Store leftovers in an airtight container in the fridge for 3-4 days.
- Where We Get Wild Salmon: My favorite frozen wild salmon is from
Nutrition
Serving: 1 4-ounce filet | Calories: 233 kcal (12%) | Carbohydrates: 13 g (4%) | Protein: 23 g (46%) | Fat: 10 g (15%) | Cholesterol: 62 mg (21%) | Sodium: 437 mg (19%) | Fiber: 0.2 g (1%) | Sugar: 12 g (13%)
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