Food
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Asian-Style Baked Salmon

Asian-Style Baked Salmon is easy and delicious, and it only requires four ingredients.

salmon marinating

My family is fond of Ina Garten’s Asian Grilled Salmon, so I decided to adapt it for the cold weather we’ve been having and bake it instead. I don’t know about you, but there’s no way I’m standing outside in 20-degree weather to man the grill.

And salmon, of course.

wild alaskan sockeye salmon

Good quality salmon ain’t cheap, that’s for sure. I always buy wild salmon (it contains less mercury and other contaminants, and it’s more nutrient dense.) We particularly like sockeye.

You just lay it out on a baking sheet. (I lined mine with aluminum foil. I try not to use aluminum foil very often because I am concerned about the links to Alzheimer’s, but in this case I figured that we don’t eat the skin anyway, and I knew I wouldn’t want to have to clean that pan.)

And mix the marinade ingredients together.

asian salmon marinade

Then drizzle half the marinade on the salmon pieces and let them rest for 10-15 minutes while all that juicy goodness soaks in. Meanwhile heat your oven to 425 degrees. When it’s ready, bake the salmon for 10-15 minutes, or until it flakes with a fork.

See what I mean about cleaning that pan!??

baked asian salmon

Take it out and let it rest for 5 minutes before serving with the remaining marinade on the side for dipping.

I like to serve it with rice and roasted broccoli.

Asian-Style Baked Salmon

Baked Asian-Style Salmon
Recipe Type: Seafood, Main Dish
Cuisine: Asian
Author: Jo-Lynne Shane
Prep time:
Cook time:
Total time:
Serves: 6
This oven-baked Asian salmon recipe is as delicious as it is nutritious! (Adapted from Ina Garten’s Asian Grilled Salmon)
Ingredients
  • 2 pounds wild salmon filets
  • 2 tablespoons Dijon mustard
  • 3 tablespoons soy sauce
  • 6 tablespoons olive oil
  • 3 cloves garlic, minced
Instructions
  1. Preheat oven to 425 degrees.
  2. Place salmon filets on a baking sheet, cut into 4-oz portions.
  3. Mix remaining ingredients together and pour half of the marinade over the salmon. Allow to sit for 10-15 minutes.
  4. Bake salmon in 425-degree oven for 10-15 minutes or until it flakes easily with a fork at the thickest part.
  5. Serve with rice and a veggie.

 

Join the Conversation

12 thoughts on “Asian-Style Baked Salmon

  1. We are eating Salmon today. A family was at our local Farmer’s Market last month. They catch it themselves in Alaska and then go around to different Farmer’s Markets and sells the fillets. I don’t buy farm raised either. If I’m going to eat it it’s got to be the good stuff.
    Have a Happy Valentine’s Day.
    Kim

  2. That looks delicious. I have frozen Wild Alaskan salmon from Trader Joe’s in my freezer–can I use frozen and add cooking time? Also–link from foil to Alzheimers? What??? I need to google that. I use foil pretty regularly, so this scares me and I haven’t heard a peep about it until now. Yikes.

    1. Yeah, it’s one of those things that is debatable and the mainstream medical community denies it but I am still wary.

      http://www.webmd.com/alzheimers/guide/controversial-claims-risk-factors

      http://articles.mercola.com/sites/articles/archive/2008/01/02/aluminum-and-alzheimer-prevention.aspx

      Then there is this. http://www.drweilblog.com/home/2011/9/22/half-of-alzheimers-cases-preventable.html

      Who knows . . . sometimes I feel like we’re doomed no matter what.

  3. Aluminum foil causing Alzheimer’s? I work for a major medical center, primarily with the neurosciences, and this makes me chuckle. Not likely.

    But I guess you’re right…we’re doomed either way. 🙂

    Salmon looks delicious. We don’t like salmon but I wonder how it is on white fish.

    1. Yeah, you know, it is one of those things where I don’t know who to believe. But every time I use it, I cringe.

      I think this might be strong on a white fish, but I’d love to know what you think if you try it. Do you like trout? There is a trout that looks like salmon and tastes similar but it’s not as strong.

  4. Thank you for the great recipe! I rarely cook for our household because my wife is an exceptional cook, but on a whim, I took my daughter to the supermarket to shop for a special meal to make for my wife and family. I found a very nice piece of sockeye salmon. When I got home, I searched for recipes and came across many, but I clicked on yours because I recognized your blog after reading a post about the new epinephrine auto-injector that I represent. Yes, that’s me, the “suit” you referred to in your very nicely written blog.

    The recipe was spot on and the only thing that I changed was the addition of some ginger. I also substituted kale (the Bobby Flay sauté recipe) and shiitake mushrooms in place of the broccoli. My wife, five year old daughter, and seven year old son loved everything and cleaned their plates. We will definitely be preparing this dish again and we thank you and Ina Garten for the recipe and also your nice write-up of my new product.

    -Fred

    1. NO WAY! That is hilarious!!!! I can’t wait to go back for my son’s next visit and hope to get a script for the Auvi-Q. Have you read the comments on that post? A few people have them already and really like them. And glad you liked the salmon.

  5. My dad had Alzheimer’s disease, and died from his body shutting down. His generation used aluminum foil, aluminum pots/pans and can food/drinks, etc…I do believe there is a link between this humiliating disease and aluminum. i don’t expect mainstream medical experts to agree with this, but there are trustworthy doctors who will admit to this. But you are right…it seems like everything in one way or another is killing us 🙁 I use parchment paper/bags then foil over that!

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