Asian Style Oven Baked Salmon
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Looking for a simple yet flavorful way to bake salmon? This simple Asian Style Oven Baked Salmon recipe has minimal ingredients that make one flavorful main dish! For more recipes like this one see my Main Dish page.
We hardly ever make fish for dinner around here. We know we need to add it to our diet but for some reason, it seems daunting to make. So we usually skip it.
My husband has made salmon on the grill with cedar planks and it was great but soaking the wood and all gets to be too much. With this recipe, we switched to baking it instead.
Well, I am determined to make fish part of our weekly meals and this recipe has achieved just that! We found this simple Asian Marinade by Ina Garten and all you do is soak the fish, then bake.
MAKE AHEAD: Place single servings in an airtight container and keep it in the refrigerator for 3-4 days.
FREEZER: Wrap in parchment paper and place in an airtight container or freezer bag. Place on the bottom or sides of the freezer to freeze it quickly. Freeze for up to 3 months. Defrost in the refrigerator overnight. To reheat: bake on 350 for 10 minutes or microwave until done.
NOTE: Frozen-cooked salmon may have a different texture than the way it was cooked the first time. It may be more flaky or mushy. Try not to freeze it with a lot of sauces on the fish, this can result in changing the texture.
AMAZON COOKING FAVS
Asian Style Oven Baked Salmon
Super easy recipe and it tastes fantastic! Now that we have mastered one salmon recipe we will be on the lookout for more ways to eat this flaky fish. We hope you enjoy our version of this recipe.
INGREDIENTS 1x2x3x
- â–¢1 lb Fresh Atlantic Salmon Filet cut into 3 to 4 sections (Our favorite is the salmon from Trader Joes)
MARINADE
- ¼ cup honey
- 3 cloves garlic
- 2 tbsp low sodium soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp ginger
- ½ tsp sesame seeds, (optional)
- sriracha, to taste, (optional)
INSTRUCTIONS
- Preheat oven to 450 degrees F. Cut salmon into 3-4, 4-inch wide pieces.
- Place in a baking dish
- Wisk together all the ingredients in the marinade. Pour half of the marinade over the salmon and set on the counter at room temperature for 30 min (or you can marinate the fish for 2 hours in the refrigerator).
- Set the second half of marinade aside.
- Place fish on a foil-lined baking sheet with a rack, or glass dish skin side down. If salmon was refrigerated let it sit until it comes to room temperature. Around 15-20 minutes.
- Bake around 10-14 minutes depending on the thickness of the fish. The internal temperature should be 145 degrees F for well done (see notes below on temperature). Use a thermometer to check the thickest part of the fish for doneness.
- Remove fish from oven and pour remaining marinade over fish and let it rest 10 minutes.
- Serve over rice, riced cauliflower or a simple side.
NOTES
Salmon filets are all different in thickness. There is no definitive bake time to follow. It is about when the desired internal temperature is reached. Smaller filets will bake more quickly. Sockeye salmon fillets are thinner than Atlantic or farm-raised salmon, so it will bake more quickly.
The temperatures for salmon is 125 to 130 degrees F for medium or 140 for well done, about 10 to 14 minutes depending on the size of the filets. When you remove the fish from the oven it will continue to cook while resting.
We have a June oven that has an automatic setting for salmon. Ours cooked for 13 minutes. Then we let it sit for 10 minutes.
Asian Style Oven baked Salmon Steaks
Ingredients
- 1 lb Fresh Atlantic Salmon Filet, cut into 3 to 4 sections (Our favorite is the salmon from Trader Joes)
MARINADE
- ¼ cup honey
- 3 cloves garlic
- 2 tbsp low sodium soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp ginger
- ½ tsp sesame seeds, optional
- sriracha, to taste, optional
Instructions
- Preheat oven to 450 degrees F. Cut salmon into 3-4, 4-inch wide pieces.
- Place in a baking dish
- Wisk together all the ingredients in the marinade. Pour half of the marinade over the salmon and set on the counter at room temperature for 30 min (or you can marinate the fish for 2 hours in the refrigerator).
- Set the second half of marinade aside.
- Place fish on a foil-lined baking sheet with a rack, or glass dish skin side down. If salmon was refrigerated let it sit until it comes to room temperature. Around 15-20 minutes.
- Bake around 10-14 minutes depending on the thickness of the fish. The internal temperature should be 145 degrees F for well done (see notes below on temperature). Use a thermometer to check the thickest part of the fish for doneness.
- Remove fish from oven and pour remaining marinade over fish and let it rest 10 minutes.
- Serve over rice, riced cauliflower or a simple side.
NOTES
Nutrition
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