Baked Asian Salmon (Printable)
Salmon fillets baked in a savory-sweet soy honey ginger glaze until perfectly tender and flaky.
# What You’ll Need:
→ Fish
01 - 4 salmon fillets (about 6 oz each), skin-on or skinless
→ Marinade
02 - 1/4 cup soy sauce (use gluten-free soy sauce 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:
01 - Preheat oven to 400°F. Line a baking sheet 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 - Arrange the salmon fillets on the prepared baking sheet. Generously brush or spoon the marinade over each fillet, reserving a small amount for finishing. Let the salmon sit at room temperature for 10 minutes to absorb the flavors.
04 - Bake in the preheated oven for 15 to 18 minutes, or until the salmon flakes easily with a fork and is just cooked through.
05 - Remove from the oven and drizzle with any reserved marinade. Sprinkle with toasted sesame seeds and sliced green onions. Serve immediately alongside steamed rice or sautéed vegetables.
# Expert Advice:
01 -
- The glaze caramelizes in the oven and creates this glossy, sticky crust that makes you close your eyes on the first bite.
- It takes almost no effort but looks and tastes like you spent an hour over a wok.
- Everything goes into one bowl and one tray, which means cleanup is laughably easy.
02 -
- Do not skip the parchment or foil because that caramelized glaze will fuse to your baking tray and you will be soaking it for three days.
- Overcooking salmon by even two minutes turns it from silky to chalky, so start checking at the 15 minute mark.
03 -
- Marinate the salmon in the fridge for up to 30 minutes if you have the time, the flavor penetrates deeper and the result is worth the wait.
- Pat the salmon dry before adding the glaze so the marinade coats instead of sliding off the surface.