I cook all my salmon recipes on a foil lined tray in the oven but this one in particular because the sauce gets caramelized and sticks to the pan. I’m a gal who looks for ways to make clean up simple so foil lining the pan is the only way to go. I make salmon a variety if ways but this one with its Asian flavors happens to be most popular with my family. Salmon, in general, is super simple to prepare so I don’t mind when my family requests it. If you are short on time, you can purchase a prepared Asian style ginger vinaigrette salad dressing on the salad dressing aisle of the supermarket. These dressings have many of the same flavors found in our homemade version but without the preparation time or need to buy multiple ingredients.
After just a few minutes in the oven, the whole fillet of Asian Salmon is done and ready to serve. I’ve found that for me, I rather leave it whole and cook it as one piece than to portion it out ahead. The cooking time is the same and my family can serve themselves from the pan. For an elegant presentation for a dinner party, the whole filet does look quite impressive on a platter as well.
I mean just look at it…. tender, juicy and flaky.
It really is good and so incredibly easy to prepare. It’s also great as an entertaining dish because it’s elegant, too. Pair this with jasmine rice, steamed vegetables, and Asian pickled cucumbers for the perfect quick and simple meal.
Yield 6 -8 servings
- 1 salmon fillet (about 3 pounds)
- For the Marinade (see Notes)
- 1/4 cup honey
- 4 cloves garlic, minced (or 2 tsp garlic paste)
- 3 tablespoons soy sauce
- 2 tablespoons rice wine vinegar
- 2 tablespoons sesame oil
- 2 tablespoons freshly grated ginger (or 2 tbsp ginger paste)
- Salt (optional) and ground black pepper, to taste
- 3 green onions (just the greens), thinly sliced
- 1 teaspoon sesame seeds
- 1 teaspoon sriracha sauce, optional
- Preheat the oven to 375°F. Line a baking sheet with aluminum foil.
- Place salmon onto the prepared aluminum foil lined pan. Run your finger along the fillet, pressing gently. Remove any stray bones you find with a pair of tweezers or clean needle nose pliers.
- In a small bowl, whisk together the honey, garlic, soy sauce, rice wine vinegar, sesame oil, and, salt (optional), ground black pepper and ginger.
- Pour the mixture over the salmon and use the back of a spoon or a pastry brush to evenly coat the fish.
- Place into the oven and bake for 15-20 minutes until the salmon is cooked through. Remove the fish from the oven and baste it with the marinade from around the edges of the pan. Then broil the fillet for about 3-5 minutes to caramelize the marinade.
- Garnish with sesame seeds and sliced green onions. Serve hot.
If you are short on time, you can purchase a prepared Asian style ginger vinaigrette salad dressing on the salad dressing aisle of the supermarket. These dressings have many of the same flavors found in our homemade version but without the preparation time or need to buy multiple ingredients.