Mild and meaty roasted salmon, is bathed in a marinade full of Asian inspired ingredients. As a result the flavors create a fish dish that is a savory umami bomb. Our salmon in Asian marinade is worth make over and over again.
Our Roasted Salmon is All About the Marinade
Admittedly I was never a big fan of cooked salmon. Strangely enough, I have always loved Salmon Nigiri sushi – go figure! If cooked I found it was either too dry or too oily (in a fishy way). Knowing the health benefits of this fish I really wanted to incorporate more of it into my diet. That’s how this marinade was born. I literally pulled everything Asian related out of our spice cabinet and started experimenting. I know I wanted an umami forward sauce. It also had to be a little sweet to really bring out the natural salmon sweetness. I wanted the addition of a nice smooth sourness and a little lingering heat. After several tries, all delicious. I finally found the perfect balance of flavor. As a result, the marinade is extremely versatile and can be used on anything. Not only as a marinade but is perfect for a dipping sauce as well. I am particularly fond of this sauce with pan-fried dumplings. You will want to reserve some of this marinade for dipping before you add the fish.
Recipe Variations
Similarly, this recipe can be made on the grill. It is particularly good when cooked on a soaked cedar plank. Additionally cooking it on an outdoor grill will give the fish a slightly smoky flavor. Pan seared is also another method, which will allow the skin on the fish to crisp up. When using this cooking method I suggest using a cast iron or carbon steel pan.
Equipment and Ingredient links in that are posted are selected by Eat-the-Heat.com. When you buy something through the links we may earn an affiliate commission.
Marinated Roasted Salmon, Asian Style
Essential Items
Ingredients
For the Salmon
- 1½ lbs Sockeye salmon filleted, boneless, skin on.
For the Marinade
- ½ cup soy sauce
- ½ cup rice wine vinegar
- ¼ cup mustard
- ¼ cup honey
- ¼ cup garlic minced
- ¼ cup ginger minced
- ¼ cup cilantro fine chopped
- ¼ cup green onion thinly sliced, white and green parts
- 2 tbsp sesame oil
- 1 tbsp hoisin sauce
- 1 tbsp fish sauce
- 1 tbsp sriracha hot sauce
- 2 red chilis (fresno, red jalapeno type)
Instructions
- In a small mixing bowl, add all ingredients and whisk to blend together. Set aside and allow flavors to combine.
- Inspect salmon fillet and remove any remaining pin bones. Place salmon onto a rimmed sheet pan and pour marinade over the fish. Spoon a majority over the chopped herbs over the fish (which adds in keeping the salmon moist).
- Place into oven and allow to cook for 20 minutes approximately until fish is opaque and flakes easily. Serve immediately, pour any extra pan sauce into a bowl for dipping.
Nutrition
Like this post? Come follow us on Instagram for some behind the scenes photos. EAT-THE-HEAT on Instagram.
