This Asian Salmon is very popular at our house. I make it at least twice a month for dinner. It is a simple, fast main dish that has a lot of flavor.
Why should you make this recipe?
I’ve cooked this dish many times and it always turns out great. It takes about ten minutes of actual work and the oven does the rest. It is very suitable for busy nights with a lot of homework and projects. You save not only save time but you don’t sacrifice flavor. The best part of this recipe is the Asian sauce. During cooking it soaks in the tender fish making it hard to resist.
How to serve it?
We prefer it served over white rice or cauliflower rice. The leftover sauce is perfect drizzled over the rice. Our favorite toppings are sesame seeds, green onions and Sriracha mayo. I make my own homemade mayonnaise and I add a tablespoon of Sriracha in it.
Benefits of eating salmon.
I truly believe that food can be a medicine and a poison. Salmon is high in essential fatty acids and protein. It is a good source of selenium and B12. The Omega-3 fatty acids provide great benefits for the nervous system. Eating two servings of fatty fish a week can help improve your skin, cognition and cardiovascular health.
Cook only fresh, responsibly farmed or wild caught fish. The fillet should be firm, and it should have a nice vibrant color. Fish should smell like the ocean. Do not cook it if it has strong off-putting smell and slimy skin. After you cook this fish you most likely won’t have any leftovers. The Asian salmon is so good that it is hard it stop eating it until it is all gone. If you, by any chance, have some leftovers keep them refrigerated for no more than three days.
- 1 ½ pounds salmon fillet (or four individual portions of the fillet)
- 2 Tbsp honey
- ¼ cup freshly squeezed orange juice
- ¼ cup soy sauce (Tamari or Coconut Aminos for gluten free)
- 1 Tbsp sesame oil I use light sesame oil. If you use dark add only 1/2 Tbsp.
- 1 Tbsp rice vinegar (With no added sugar. Other vinegar works too)
- ½ tsp sriracha sauce
- ½ tsp fish sauce
- 2 cloves minced garlic (or pressed)
- 1 Tbsp grated fresh ginger
- green onions, sesame seeds and Sriracha mayo for garnishing (optional)
- Preheat oven to 375F.
- In a deep, oven safe baking dish add the honey, orange juice, soy sauce, sesame oil, rice vinegar, sriracha sauce, fish sauce, garlic and ginger.
- Stir the ingredients for the sauce very well.
- Cut the salmon it portions. Make an inch long cut into the skin of each salmon piece with a knife. If you use skinless fillet skip this step.
- Place the fish skin side up in the baking dish with the sauce.
- Bake for 15 minutes at 375F.
- Using oven mitts, remove the baking dish from the oven. Most likely the fish will still be a little bit raw at this step.
- Carefully flip the salmon with the skin down.
- Leave the fish in the baking dish, outside of the oven, for additional 5-7 minutes (depending on the thickness of the fish). The fish marinade is still hot and it will continue cooking the fish. This step will prevent overcooking.
- Serve the fish drizzled with the marinade. I pour the marinade in a little saucer and add it to my rice too. Top the salmon with your favorite toppings. Enjoy while it is still warm.