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Kevin's Asian Baked Salmon

  • Prep

    10 m
  • Cook

    12 m
  • Ready In

    52 m
Kevin Burke

Kevin Burke

Although especially delicious when made with salmon fillets, this savory dish with Asian flavor works well with salmon steaks too. If preferred, use fresh mushrooms caps and cut them into bite-size pieces before adding to the oyster sauce and sherry. Serve this salmon dish with a side of saffron rice and green vegetables.

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 428 kcal
  • 21%
  • Fat:
  • 16.9 g
  • 26%
  • Carbs:
  • 38g
  • 12%
  • Protein:
  • 34.9 g
  • 70%
  • Cholesterol:
  • 89 mg
  • 30%
  • Sodium:
  • 400 mg
  • 16%

Based on a 2,000 calorie diet

Directions

  1. Soak mushrooms in boiling water 20 minutes; remove stems. Put softened mushrooms, oyster sauce, and sherry into a bowl; stir. Let mixture sit for 10 to 20 minutes.
  2. Preheat oven to 400 degrees F (200 degrees C). Line a large baking dish with foil, then lightly grease it with olive oil or nonstick cooking spray.
  3. Place salmon fillets in prepared baking dish and pour mushroom mixture over the salmon.
  4. Bake in the preheated oven until fish flakes easily, about 10 to 12 minutes. If desired, at the end of the cooking time, broil the salmon to sear the coating, about 1 to 2 minutes.
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Reviews

Chris I.
12

Chris I.

11/20/2009

This was very easy and very interesting. I would not have thought to put salmon and mushrooms together, but it works well. My husband gave this a 5 and I gave it a 3 so the 4 star rating is an average. My reason for the 3 star is that the flavor is a little too intense. When I make this again I will dilute the oyster sauce, maybe with some stock, to soften the flavor.

Barb the Bee
0

Barb the Bee

8/13/2014

The oyster sauce was so thick I couldn't even pour it out of the bottle, and had to use more wine to thin it enough to even mix with the mushrooms. It ended up masking the flavor of both the salmon and the mushrooms. I won't make this one again.

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