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Asian Salmon

Asian Salmon

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Lynseey

Wild salmon is marinated and baked in an Asian-inspired soy and sesame sauce, served with hot cooked rice.

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Nutrition

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  • Calories:
  • 388 kcal
  • 19%
  • Fat:
  • 12 g
  • 19%
  • Carbs:
  • 39.6g
  • 13%
  • Protein:
  • 27.9 g
  • 56%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 279 mg
  • 11%

Based on a 2,000 calorie diet

Directions

  1. Make several shallow slashes in the skinless side of the salmon fillets. Place fillets skin-side down in a glass baking dish. In a medium bowl, whisk together the olive oil, rice vinegar, soy sauce, brown sugar, garlic, pepper, onion and sesame oil. Pour the liquid over the salmon, cover, and refrigerate for 1 to 2 hours.
  2. Preheat the oven to 350 degrees F (175 degrees C).
  3. In a medium saucepan, combine the rice, water, and dill weed. Cover pan, bring to a boil, then reduce heat to low and cook 20 minutes, until rice is tender and water has been absorbed. Allow to stand for 5 minutes before removing lid and fluffing rice with a fork.
  4. Remove cover from salmon, and bake the fish and the marinade for about 30 minutes, or until fish can be flaked with a fork. Serve salmon over the rice, and pour sauce over.
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Reviews

mommyluvsnoah
228
1/12/2006

I debated on how to rate this recipe since it turned out delicious but if I had actually followed the recipe the results would not have been as appealing. I had 1 1/4 lbs of salmon and doubled the sauce recipe. It ended up being the perfect amount of sauce for two people. Can't imagine having 2 lbs and following the sauce recipe as written. I also added 1 tsp of fresh ginger since I can't image an Asian dish without that. Also the baking time really seemed off to me. 30 minutes is a long time to cook salmon- even a thicker filet. I checked mine after 15 minutes and they were done (and they were average sized filets). I did taste it at this point and it was good but not great and the fish was not very appetizing in appearance. So I followed the advice of another reviewer and removed the filets from the marinade and stuck them under the broiler on low for about 7 minutes. THey carmelized beautifully. I also condensed the sauce on the stovetop a little. Did do the dill rice(make sure to cover the rice when you lower to simmer temp) and served it on a platter with the salmon on top and a little sauce drizzled over it. Garnished with a fresh dill sprig. Looked and tasted wonderful. The broiling is a must! I think Grilled Salmon by Tina is still my favorite but we will definitely make this one again.

BOGINIA2
93
6/4/2009

I am now CONVERTED!!! I hate salmon - it's almost always dry and incredibly fishy... but for it's health benefits I'm trying to start eating it at least once a month. After a long recipe search and much deliberation, I made this recipe last night. WOW WOW WOW - it is finger-licking good. The sauce was amazing – so smooth and silky, gentle and flavorful. I doubled the sauce as many have suggested and I wish I tripled it; I also added about a tablespoon of fresh ginger and didn't add any olive oil; maybe next time I'll add a little cilantro as well. I marinated the fish for about an hour, but the marinade hasn’t had enough time to fully permeate the fish, next time I’ll try marinating for a longer period. I baked the fish for about 30 minutes and it turned out moist and juicy and oh so delicious. Can’t wait to entertain with it this weekend. Thank you soooo very much LYNSEEY for converting me to a salmon eater. (I really wish I could give more then 5 stars - this recipe towers above all others.)

sakuraiiko
68
3/20/2003

I wish i had looked at the previous reviews notes before makeing this, should have cut the oil in half and doubled the marinade. Had the potential to be great! smelled wonderful, but not much flavor. I will try again with the changes.