Asian Salmon

I wanted to make a healthy seafood dinner so I went online to find some inspiration. I came across an Asian salmon recipe from Ina Garten that looked great. I adapted the recipe a bit by adding sesame oil, a little bit of honey, and some water. The salmon was cooked to perfection and absolutely delicious. Both of my kids had seconds – gotta love that!  This salmon paired nicely with the Garlic-Ginger Bok Choy Sauté and rice. It was a quick and healthy meal that we all loved.

Whisk together the mustard, soy sauce, sesame oil, olive oil, honey, water, and garlic together in a small bowl.

Preheat the oven to 450 degrees. Line a baking sheet with tin foil (for easier clean up). Coat the tin foil with cooking spray.

Lay the salmon, skin side down, on the baking sheet. Pour half of the marinade on top of the salmon making sure to spread it evenly. Reserve the remaining marinade. Season the top of the fish with freshly cracked black pepper, to taste. Let the fish sit for 10 minutes while the oven preheats.

Place into the oven and bake for 10 minutes or until the salmon flakes easily with a fork. Remove from the oven and serve with reserved marinade. Serve immediately.  Enjoy.

 

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Asian Salmon

Yield: 4

Cook Time: 10 min.

Ingredients:

1 1/2 lbs of wild Salmon, skin on
1 tbsp Dijon mustard
1 1/2 tbsp soy sauce
1 tsp sesame oil
2 tbsp olive oil
1 tbsp water
1 tsp honey
1 clove of garlic, minced
Freshly cracked black pepper, to taste

Directions:

Whisk together the mustard, soy sauce, sesame oil, olive oil, honey, water, and garlic together in a small bowl.

Preheat the oven to 450 degrees. Line a baking sheet with tin foil (for easier clean up). Coat the tin foil with cooking spray.

Lay the salmon, skin side down, on the baking sheet. Pour half of the marinade on top of the salmon making sure to spread it evenly. Reserve the remaining marinade. Season the top of the fish with freshly cracked black pepper, to taste. Let the fish sit for 10 minutes while the oven preheats.

Place into the oven and bake for 10 minutes or until the salmon flakes easily with a fork. Remove from the oven and serve with reserved marinade. Serve immediately. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Ina Garten - Food Network

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22 Responses to “Asian Salmon”

  1. 1

    Anne ~ Uni Homemaker — June 11, 2013 @ 9:18 pm

    One my favorite fish! Love the Asian flavors here, yum!

    [Reply]

  2. 2

    mia xara — June 11, 2013 @ 10:13 pm

    It looks delicious, Pam! We all like salmon at home and I’d love to try this version!!

    [Reply]

  3. 3

    Chung-Ah | Damn Delicious — June 11, 2013 @ 10:56 pm

    I love the asian flavors in this!

    [Reply]

  4. 4

    Kris — June 11, 2013 @ 11:36 pm

    Sounds good! We love salmon here!!
    xo Kris

    [Reply]

  5. 5

    Carmen Rosa — June 12, 2013 @ 2:32 am

    This salmon recipe looks fantastic. So easy and will make it. You can find a lot of salmon´s recipes in my blog, but anyone with asian flavors, so I’ll definitely be trying this. Thanks for sharing!

    [Reply]

  6. 6

    Lesa @ Edesia's Notebook — June 12, 2013 @ 5:09 am

    Looks super yummy. One question: How much honey did you use? I’m not seeing it in the recipe.

    [Reply]

    • Pam replied: — June 12th, 2013 @ 7:40 am

      Thanks for letting me know it was missing. I used 1 teaspoon of honey. The recipe has been corrected.

      Thanks!
      Pam

      [Reply]

      • Lesa @ Edesia's Notebook replied: — June 12th, 2013 @ 8:18 am

        NP. I ‘m always on the look-out for new ways to make salmon. Can’t wait to try this one.

  7. 7

    Ridwan — June 12, 2013 @ 5:09 am

    My favorite fish,simple and tasty salmon :)

    [Reply]

  8. 8

    Jenn — June 12, 2013 @ 5:23 am

    Sounds delicious… and perfect timing.. I need new fish ideas!!

    [Reply]

  9. 9

    Susan — June 12, 2013 @ 7:09 am

    I love salmon that has a simple treatment … this is just lovely Pam!

    [Reply]

  10. 10

    The Café Sucre Farine — June 12, 2013 @ 7:11 am

    Sounds wonderful, I can’t seem to have enough salmon recipes and the Asian ones are always a favorite.

    [Reply]

  11. 11

    Joanne — June 12, 2013 @ 1:46 pm

    This is definitely the perfect salmon dish! I love it paired with asian flavors.

    [Reply]

  12. 12

    Georgia @ The Comfort of Cooking — June 12, 2013 @ 2:06 pm

    I’m always looking for new ideas for salmon – I love this!

    [Reply]

  13. 13

    Andrea@WellnessNotes — June 12, 2013 @ 7:02 pm

    We eat a lot of salmon. This sounds simple & delicious!

    [Reply]

  14. 14

    Peggy Recker — June 12, 2013 @ 7:58 pm

    Sounds like a great dinner!

    [Reply]

  15. 15

    Words Of Deliciousness — June 12, 2013 @ 8:03 pm

    This is a great way to make salmon, sounds yummy.

    [Reply]

  16. 16

    Angie@Angie's Recipes — June 12, 2013 @ 8:46 pm

    Simple to prepare, very delicious and nutritious too!

    [Reply]

  17. 17

    Rhonda — June 13, 2013 @ 12:50 pm

    This is the first way I have ever had salmon, with these flavors. I was immediately hooked. This variation looks awesome.

    [Reply]

  18. 18

    For the Love of Cooking » Asian Salmon - Health Care — June 23, 2013 @ 9:53 pm

    [...] more here: For the Love of Cooking » Asian Salmon This entry was posted in Healthy cooking and tagged a-little-bit, absolutely-delicious, [...]

  19. 19

    Box 4 June 24th | foxlinecityfarm — June 24, 2013 @ 8:10 am

    [...] milk. I think the cilantro gave it an extra special flavor and it really paired perfectly with the Asian Salmon and the Garlic-Ginger Bok Choy Sauté.  It turned out really delicious and we all loved it, even [...]

  20. 20

    Lyn - A foodie who learns about healthy living every day — August 2, 2013 @ 2:58 pm

    I love salmon (and I’m sure a lot of other people do too) so this was something I really stopped to look at. I am always looking for new ways to cook this fish and an Asian style seemed interesting to me. The ingredients seem pretty healthy and they will enhance the flavor of this great fish rather than simply covering it up. Thanks for the new idea.

    [Reply]

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