Baked Asian Salmon (Printable Version)
Salmon fillets in a savory-sweet Asian glaze, baked until tender and flaky for a quick dinner.
# What You Need:
→ Fish
01 - 4 salmon fillets (about 6 oz each), skin-on or skinless
→ Marinade
02 - 1/4 cup soy sauce (use gluten-free if needed)
03 - 2 tablespoons honey or maple syrup
04 - 1 tablespoon sesame oil
05 - 2 tablespoons rice vinegar or lime juice
06 - 1 tablespoon fresh ginger, grated
07 - 2 cloves garlic, finely minced
08 - 1 tablespoon sriracha or chili paste (optional, for heat)
09 - 1 teaspoon toasted sesame seeds (for garnish)
10 - 2 tablespoons green onions, finely sliced (for garnish)
# How To Make It:
01 - Preheat oven to 400°F. Line a baking tray with parchment paper or aluminum foil.
02 - In a mixing bowl, whisk together the soy sauce, honey, sesame oil, rice vinegar, grated ginger, minced garlic, and sriracha until well combined.
03 - Place the salmon fillets on the prepared baking tray. Generously brush or spoon the glaze over each fillet, reserving a small amount for finishing if desired.
04 - Let the salmon sit at room temperature for 10 minutes to allow the flavors to penetrate.
05 - Bake in the preheated oven for 15 to 18 minutes, or until the salmon flakes easily with a fork and is just cooked through.
06 - Remove from the oven, drizzle with any remaining glaze, and sprinkle with toasted sesame seeds and sliced green onions.
07 - Serve immediately alongside steamed rice or sautéed vegetables.
# Helpful Hints:
01 -
- The glaze caramelizes into something that tastes like it took hours, not minutes.
- Cleanup is basically one tray, which means more time to enjoy your evening.
- It converts even the salmon skeptics in your life with that sweet and savory balance.
02 -
- Do not walk away during the last few minutes of baking, the honey in the glaze can go from caramelized to burnt very quickly.
- Letting the salmon marinate in the fridge for up to 30 minutes transforms the flavor from good to restaurant quality.
03 -
- Pat the salmon fillets dry with a paper towel before glazing so the marinade adheres instead of sliding off wet skin.
- A pastry brush gives you the most even coating, but the back of a spoon works nearly as well in a pinch.