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Asian Baked Salmon
I’ve been making this Asian baked salmon ever since a chef friend introduced me to it. 10 years ago. It takes only a handful of ingredients, 15 minutes in the oven, and is delicious for any weeknight meal.
This Asian Baked Salmon is my answer to busy nights when I still want something homemade.
In This Article
Amy’s NotesKey Recipe IngredientsSubstitutions And VariationsStep-By-Step Recipe InstructionsHow To Prep AheadWhat To Serve with Asian Baked SalmonVideo: Watch Us Make This RecipeAsian Baked Salmon RecipeFrequently Asked QuestionsMore to Cook and Eat View more
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Amy’s Notes
I make this Asian Baked Salmon whenever I need an easy and healthy sheet pan dinner the entire family will enjoy. Here’s what makes it so special:
Bold, Balanced Flavor: The soy sauce, honey, and sesame oil create the perfect mix of savory and sweet. It’s that same kind of flavor harmony you’ll find in our Miso Glazed Salmon.
Perfectly Tender Texture: Marinating the salmon overnight makes it incredibly tender. It stays juicy inside while the top caramelizes beautifully under the broiler.
Quick and Simple: Once marinated, this recipe comes together fast. Just 15 minutes in the oven and a quick broil at the end – it’s dinner made easy.
Prep-Ahead Friendly: I love that I can mix the marinade the night before and let the salmon soak up all that flavor. The next day, it goes straight from the fridge to the oven with zero stress.
Versatile and Crowd-Pleasing: This salmon pairs with rice, noodles, or a crisp salad. It’s a dish that works for any occasion, just like our Teriyaki Salmon.
Key Recipe Ingredients
Salmon Fillet – A whole 2 ½-pound piece with the skin on helps keep the fish moist and flavorful while baking. Skinless salmon also works; just line your pan with parchment or foil to prevent sticking.
Asian Rice Vinegar – Adds a light tang that balances the sweetness of the honey and the saltiness of the soy sauce. Regular rice vinegar or apple cider vinegar can be used if needed.
Soy Sauce – Brings deep umami flavor and saltiness to the marinade. Regular-strength soy sauce is best, but low-sodium soy sauce works if you prefer a lighter salt level.
Honey – Adds natural sweetness and helps the salmon caramelize beautifully under the broiler.
Asian Sesame Oil – Gives the marinade a nutty aroma and rich depth. Toasted sesame oil provides the best flavor, but any sesame oil will work.
Garlic – Six minced cloves add bold, savory flavor that infuses the fish as it marinates. Pre-minced garlic from a jar can be used for convenience.
Fresh Ginger – A teaspoon of grated ginger adds warmth and brightness to the dish. Ground ginger can be used if fresh isn’t available, though the flavor will be milder.
Substitutions And Variations
Here are some of our favorite substitutions and variations:
Protein Options: I usually make this with salmon, but the marinade works just as well with cod, halibut, or even shrimp. Just adjust the cooking time since thinner fish cooks faster.
Marinade Tweaks: You can swap honey for maple syrup or brown sugar if that’s what you have. Add a splash of orange juice or a pinch of red pepper flakes for a little extra brightness or heat.
Add-Ons: Sprinkle toasted sesame seeds or chopped cilantro over the top before serving. A few slices of fresh lime or lemon on the side add a nice fresh touch.
Step-By-Step Recipe Instructions
Whisk together marinade ingredients and chill.
Pat salmon dry and place skin-side up in dish.
Pour marinade over salmon to completely coat it.
Cover and chill several hours or overnight.
Transfer salmon skin-side down to baking sheet and spoon marinade on top.
Bake at 350°F for 10–15 minutes. Broil 5 minutes until browned, then rest briefly before serving.
For full list of ingredients and instructions, see recipe card below.
How To Prep Ahead
Take a look at our best prep-ahead strategies for this recipe:
Prep Aromatics Ahead: As a general time saver, always have chopped garlic and freshly grated ginger separated into small airtight zipper bags. Label them so you know what’s what. These can keep for quite a long time in the freezer. Then whenever any recipe calls for garlic or ginger, you’re ready.
Pre-Mix Marinade: Mix together the marinade sauce up to days ahead of time. As long as you keep it covered and chilled, it stays fresh for days.
Marinate Overnight: For the best flavor, let the salmon soak in the marinade overnight. The longer it sits, the deeper the flavor gets. When you’re ready to cook, just transfer it to a baking sheet and pop it in the oven.
This Asian Baked Salmon is one of those recipes that proves simple can be delicious.
What To Serve with Asian Baked Salmon
Side Dishes
This Asian Baked Salmon goes perfectly with a bowl of Asian Sticky Rice or fluffy Instant Pot Jasmine Rice. The rice soaks up the flavorful marinade beautifully.
For something with crunch, we love serving it alongside Crunchy Asian Cabbage Ramen Salad.
And if you’re planning a family-style dinner, add a few Potstickers (Asian Dumplings) to round out the meal.
Salads
A cool, crisp Asian Cucumber Salad is the perfect refreshing side to balance the rich, savory salmon.
We also like pairing this dish with Asian Rice Salad or Chopped Asian Chicken Salad with Sesame Ginger Dressing for a colorful, hearty spread.
For picnics or potlucks, Asian Pasta Salad with Sesame Ginger Dressing is another great option.
Video: Watch Us Make This Recipe
Print
Asian Baked Salmon
This Asian Salmon Recipe is tender, flavorful, and only takes 15 minutes to cook. Asian Baked Salmon is the perfect weeknight meal to feel great about.
Course Main DishCuisine Asian AmericanDiet Gluten Free, Low LactoseMethod baking
Prep Time 5 minutes minutesCook Time 15 minutes minutesTotal Time 20 minutes minutes
Servings 6
Calories 245kcal
Author Amy Dong
Ingredients2 ½ pounds salmon fillet whole, with skin on bottom*For the Marinade4 tablespoons Asian rice vinegar4 tablespoons soy sauce regular strength 3 tablespoons pure honey2 tablespoons Asian sesame oil6 cloves garlic minced1 teaspoon freshly grated ginger¼ teaspoon freshly ground black pepper2 stalks green onions thinly sliced
InstructionsIn a bowl, combine Asian rice vinegar, soy sauce, honey, Asian sesame oil, garlic, ginger, black pepper, and green onions. This can be done up to a day ahead and kept chilled until ready to use. Use paper towels to thoroughly dry salmon fillet on all sides, removing as much excess moisture as you possibly can. Place salmon in a large baking dish, skin-side up. Slowly pour marinade over the salmon, ensuring salmon is thoroughly coated. Cover and chill overnight – at minimum, marinate for several hours.Transfer salmon to a large rimmed baking sheet, skin-side down. Evenly distribute marinade over salmon. Let rest at room temperature while you preheat oven to 350F, with rack on middle position. Bake 10 minutes; if your salmon is extra thick or very cold, you may need to bake an additional 3-5 minutes. Remove the salmon from oven, move rack to upper position. Broil salmon on high for about 5 minutes; watch carefully and immediately remove salmon once it achieves a nice browning. Let rest at room temperature a few minutes before serving.
Video
Notes
If you can’t find salmon with skin on, you can use a skinless salmon fillet; bake on either parchment paper or foil lined sheet pan to prevent sticking.
You can slice raw salmon into even fillets before marinading, if desired.
The longer the marinade time, the more flavorful your salmon will be.
As salmon rests after removing from oven, it will continue to cook a bit. Salmon is most tender when it’s just barley cooked through, so take care not to overcook it.
This recipe is part of our Healthy Fish and Seafood Recipes Collection.
We love serving this healthy salmon meal with Instant Pot Brown Rice and Chopped Asian Salad.
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NutritionCalories: 245kcal | Carbohydrates: 6.5g | Protein: 32.4g | Fat: 10.2g | Saturated Fat: 1.7g | Cholesterol: 72.4mg | Sodium: 329mg | Fiber: 0.2g | Sugar: 4.9g
Frequently Asked Questions
Do you bake salmon covered or uncovered? In order to achieve good caramelization on top of the salmon, bake it uncovered. If you cover it, it will more likely appear steamed. What’s the best temperature to cook salmon? Some recipes ask for higher oven temperatures, but we’ve found best results baking at 350F on the middle rack. With just 10-15 minutes’ cook time, a whole salmon fillet should be just-cooked through in the center, with nice color on top. Note that you’ll broil the salmon for a few minutes at the end, for exterior browning. How do you reheat cooked salmon? It’s easy to overdo it when reheating any fish, resulting in an overcooked dish the next day. We recommend a low-slow reheating method that prevents drying out: brush salmon with a bit of olive oil or butter, cover loosely with foil, and reheat at 275F in the oven for about 15 minutes. How long does it keep? Store leftover salmon in an airtight container in the fridge for up to 3 days. Reheat gently in a 275°F oven, covered with foil, until warmed through. You can also enjoy it cold over salad or rice bowls.
More to Cook and Eat
Honey Glazed Salmon – This Honey Glazed Salmon is full of flavor and super tender, with a beautiful exterior. It’s done in less than 30 minutes.
Easy Lemon Butter Fish in 20 Minutes – This Easy Lemon Butter Fish only takes 15 minutes. Flaky, tender, delicious. Pair this easy fish recipe with rice/vegetables for a healthy dinner tonight.
Pan Seared Halibut – Light, flaky, and buttery, this pan seared halibut recipe is both delicious and healthy. It’s a 20 minute weeknight dinner sure to impress!
Fish with Black Bean Sauce – Fish with Black Bean sauce is a staple of authentic Chinese restaurant menus. Make your own healthy and flavorful version at home.