Asian-Style Baked Salmon is easy and delicious, and it only requires four ingredients.
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.
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.
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!??
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.
- 2 pounds wild salmon filets
- 2 tablespoons Dijon mustard
- 3 tablespoons soy sauce
- 6 tablespoons olive oil
- 3 cloves garlic, minced
- Preheat oven to 425 degrees.
- Place salmon filets on a baking sheet, cut into 4-oz portions.
- Mix remaining ingredients together and pour half of the marinade over the salmon. Allow to sit for 10-15 minutes.
- Bake salmon in 425-degree oven for 10-15 minutes or until it flakes easily with a fork at the thickest part.
- Serve with rice and a veggie.