Baked Asian Salmon (Printable)
Oven-baked salmon with a soy, sesame, and ginger glaze for a quick healthy dinner.
# What You’ll Need:
→ Fish
01 - 4 salmon fillets, about 5 ounces each, skin-on
→ Marinade
02 - 3 tablespoons low-sodium soy sauce (use tamari for gluten-free)
03 - 2 tablespoons honey or maple syrup
04 - 1 tablespoon rice vinegar
05 - 1 tablespoon toasted sesame oil
06 - 2 cloves garlic, finely minced
07 - 1 tablespoon fresh ginger, grated
→ Garnishes
08 - 1 tablespoon toasted sesame seeds
09 - 2 scallions, thinly sliced
10 - Lime wedges, for serving
# How To Make It:
01 - Preheat oven to 400°F. Line a baking tray with parchment paper and set aside.
02 - In a small mixing bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger until well combined.
03 - Place the salmon fillets skin side down on the prepared baking tray. Generously spoon or brush the marinade over each fillet, ensuring even coverage across the surface.
04 - Allow the coated salmon to rest at room temperature for 10 minutes so the flavors penetrate the fish. For deeper flavor, marinate up to 30 minutes.
05 - Bake in the preheated oven for 15 to 18 minutes, until the salmon flakes easily with a fork and the glaze has lightly caramelized on top.
06 - Remove from the oven and transfer fillets to serving plates. Sprinkle with toasted sesame seeds and sliced scallions. Serve alongside lime wedges for squeezing over the fish.
# Expert Tips:
01 -
- The glaze caramelizes in the oven so you get that restaurant quality finish without ever turning on the stove.
- It comes together in under thirty minutes, which means you can honestly make this on a Wednesday without thinking twice.
02 -
- Do not skip the parchment paper because the caramelized glaze will bond to the tray like cement and you will be scrubbing instead of eating.
- If you want deeper flavor, let the salmon marinate in the fridge for up to thirty minutes before baking, but even ten minutes at room temperature works beautifully.
03 -
- Take the salmon out of the fridge about fifteen minutes before cooking so it bakes evenly rather than staying cold in the center.
- Broil for the last sixty seconds if you want a more charred, sticky finish that looks like it came off a grill.