Baked salmon with sesame-soy sauce recipe
- Oily fish
- Salmon fillet
Salmon fillets are marinated and baked in an Asian-inspired soy and sesame sauce, served with hot cooked rice. Delicious with bok choi or broccoli.
4 people made this
- 900g salmon fillets, with skin
- 2 tablespoons olive oil
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon soft brown sugar
- 2 cloves garlic, minced
- 1 pinch ground black pepper
- 2 tablespoons minced onion
- 1 tablespoon sesame oil
- 370g long-grain white rice
- 1 teaspoon dried dill
- 700ml water
MethodPrep:15min ›Cook:30min ›Extra time:1hr › Ready in:1hr45min
- 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 chill in the fridge for 1 to 2 hours.
- Preheat the oven to 180 C / Gas 4.
- In a medium saucepan, combine the rice, water and dill. Cover pan, bring to the 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.
- 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.
Reviews & ratingsAverage global rating:(831)
Reviews in English (602)
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.-12 Jan 2006
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.)-16 Feb 2006
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.-21 Nov 2002
Recently I saw an advertisement for a monthly subscription box for meals to make with your kids. I thought this was a fantastic idea. Cooking with kids is a great way to bond and teach valuable life skills at the same time.
However, you don’t need to invest in a subscription to get in the kitchen with your kids. You can turn learning about tastes into a game, help them learn to use knives safely, and watch them laugh in triumph as they learn to crack eggs. We also have lots of recipes kids can cook for you to explore.
In the meantime, this easy baked salmon is the perfect starter dish to get busy in the kitchen with your kiddos.
- 1/4 cup soy sauce
- 1/4 cup honey or sugar
- 1/4 cup fresh orange juice
- 1/2 teaspoon toasted-sesame oil
- 1 piece (1 inch) peeled fresh ginger, thinly sliced
- 4 skin-on salmon fillets (4 ounces each)
Preheat broiler. Whisk together soy sauce, honey, orange juice, toasted-sesame oil, and ginger in a medium glass baking dish. Add salmon fillets, skin side up. Let stand for 15 minutes to marinate.
Transfer salmon to a rimmed baking sheet, flesh side up reserve marinade. Broil salmon until flesh is slightly firm to the touch, 5 to 6 minutes. Meanwhile, bring marinade to a boil in a small saucepan. Cook until reduced by half, about 3 minutes. Drizzle glaze over salmon.
Sesame Ginger Baked Salmon in Foil
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A quick and easy Asian inspired salmon in foil recipe. Sesame ginger salmon baked in foil is tender and flakey. Brushed with sweet honey sesame ginger sauce that will have you craving more with every bite!
Simple dinners, oh how I love you.
Salmon in foil. It’s totally become my favorite thing to make. This is the third salmon baked in foil recipe and i’m loving it just as much as the first one! Tender, flakey, flavorful salmon every single time. The secret is in the foil. It allows the salmon to steam and keeps it from drying out. The last couple minutes of broiling really help develop that jaw-dropping, hip-popping (um.. what?) caramelized color that makes me want to prance around the kitchen with a baking tray full of this stuff.
I’m telling you. This is another easy breezy sesame ginger salmon recipe that’s easy to pull together for weeknight dinners and those moments when you can’t figure out whats for dinner mainly because you really don’t want to stand in front of a hot stove for 30 minutes. –> Enter this sweet, spicy, caramelized salmon goodness that will have you doing just 10 minutes of prep work and eating in no time. Happy bellies make happy families, right?
Hangry is so not attractive.
Unlike my other salmon in foil recipes, this one has a glaze that not only flavors the fish but also makes a sauce. Which is perfect when you have a bowl full of rice that needs a littttttle bit of sauce to get all nice and flavorful to go along with that sesame ginger salmon.
Since this salmon recipe has a lot more sauce that goes in with it, be extra generous with the foil because a.) you don’t want to clean a pan that has caramelized honey stuck on there. OMG. Kill me now. NO. and b.) because that’s our sesame ginger glaze, man! We need to drizzle that stuff all over a big bowl of steaming jasmine rice and sprinkle it with just a hint of toasted sesame seeds and chopped scallions.
Comfort! Comfort! Comfort! It’s perfect for the rainy autumn days ahead.And just look at that! Out it comes from the oven all caramelized and toasty. The last few minutes under the broiler really add all the color that the salmon needs. But don’t move! A few seconds too long and this beauty would dry out. Now hit it with a big handful of chopped scallions. Yumma-nomma-ding-dong! Can you tell i’m passionate about this by the way i’m just unleashing all my dorkiness?
I’ve said this before and i’ll say it again. When you bake salmon in foil it’s really important to splurge on the good quality salmon. Wild-caught is always best. The natural flavors of wild-caught salmon simply can’t be mimicked by the farm-raised stuff. I’ve found that using ‘pink salmon’ will leave you with a wet soggy mess! Especially in this recipe. Your sauce will not be the consistency you want it to be. It will most definitely be runny because of all the excess water your salmon will release. It’s not the recipe, it’s the salmon.
I encourage you to use Sockeye or Coho salmon. You can tell I used Sockeye because of it’s vibrant red orange color. My grocery store rotates a special on wild-caught salmon every couple of weeks. And though it’s a buck or two more per pound than farm-raised, it’s well worth it.
It’s all about that glaze with this salmon recipe.
Start by heating up the oil in a small saucepan and add in that garlic and ginger when it gets all nice and sizzly then comes the soy sauce and rice vinegar. Let it cook down just a tad, remove it from the heat and add in the honey and stir to combine.Drizzle in the sesame oil and your sauce is ready! Now just baste your salmon, and pour the remaining sauce around it.
Make sure your foil around the salmon in super sturdy. I did a single sheet, followed up a criss-cross sheet and another single one just in the center to cover the seams. If you pack your salmon this way, the chances of the sauce spilling over are slim to none.
Now sit back and be tortured for the 15 minutes it’ll take to bake/broil the salmon.
Baked salmon in foil. It’s light, it’s healthy, it’s flavorful.
This asian inspired salmon is going on my list of favorites. I just can’t get enough!
- ¼ cup light soy sauce
- 1 ½ tablespoons honey
- 1 tablespoon grated fresh ginger
- 1 clove garlic, minced
- 1 pound salmon fillets
- 1 teaspoon sesame oil
- 2 teaspoons sesame seeds
Whisk soy sauce, honey, ginger, and garlic together in a bowl until marinade is evenly mixed. Set aside 1/4 of the marinade.
Place salmon fillets in shallow dish pour the remaining marinade over the salmon. Cover dish with plastic wrap and refrigerate for 5 minutes.
Heat sesame oil in a large skillet over medium-high heat.
Remove salmon from marinade, shaking to remove excess marinade, and place, skin-side up, into the hot oil cook for 4 minutes. Discard unused marinade in the shallow dish. Flip salmon and drizzle the reserved 1/4 of the marinade over salmon sprinkle with sesame seeds. Cook until fish flakes easily with a fork, 5 to 7 minutes. Flip salmon, remove skin, and cook 1 minute more.
Crispy Baked Asian Salmon
Crispy Baked Asian Salmon is elegant and mouthwatering, and only takes 20 minutes to make!
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Call me crazy – go ahead, we’ll wait – but I always seem to forget about salmon as an easy dinner option, which is unfortunate because it really is the perfect protein. Quick cooking, full of essential omega-3 fatty acids, delicious, and fresh tasting. Did I mention it’s quick cooking?
Crispy Asian Baked Salmon is the definition of elegant and mouthwatering, yet it bakes in just 10 minutes. 10 minutes! It takes me longer to assemble my morning cup of joe!
An Asian-inspired sauce including almond butter, soy sauce, mirin, lime juice, and garlic is slathered on top of a fresh salmon filet, topped with crispy, sesame-seed laced crust, then quickly baked until golden brown and audible crunchy. This preparation of salmon honest to goodness could not be easier or more delicious.
Finish with a drizzle of fresh lime juice and serve with roasted asparagus, which cooks at the same temp and time as the salmon, and dinner is on the table in 20 minutes. You’ll look like a gourmet chef but only we’ll know how easy this was to prepare!
Start by patting 4, 5-6oz salmon fillets dry with a paper towel then lightly season both sides with salt and pepper.
Next get the Asian-inspired sauce ready. Many of these ingredients are pantry staples – the only ones you might not have on hand are chili garlic sauce and mirin, which is a sweet Japanese cooking wine. If you can’t find mirin next to the soy sauce at the grocery store, you could sub in sake, reisling, or 2 teaspoons sugar dissolved in 1 Tablespoon hot water.
Add the sauce ingredients including chili garlic sauce, soy sauce, ground ginger, fresh lime juice, garlic, almond butter (could use peanut butter,) and mirin to a bowl then stir until well combined. Let it rest for 5 minutes to thicken up.
While the sauce is thickening, make the crunchy crust that goes on top. Combine 2/3 cup panko bread crumbs with 2 Tablespoons sesame seeds, and 2 teaspoons each sesame oil and extra virgin olive oil in a bowl.
BTW, panko bread crumbs are crispy, airy bread crumbs that give foods an audible CRUNCH. So good – the’re my bread crumb of choice.
Ok. Slather the top of the salmon fillets with a scoop of the sauce…
Then spoon on the panko bread crumb mixture and smooth with the back of a spoon.
Bake for 8-12 minutes (depending on the thickness of your fillet) at 400 degrees, or until the bread crumbs are golden brown and salmon is cooked, then let rest for a few minutes and enjoy!
- ¼ cup sesame oil
- ¼ cup lemon juice
- ¼ cup soy sauce
- 2 tablespoons brown sugar, or more to taste
- 1 tablespoon sesame seeds
- 1 teaspoon ground mustard
- 1 teaspoon ground ginger
- ¼ teaspoon garlic powder
- 4 (6 ounce) salmon steaks
Mix sesame oil, lemon juice, soy sauce, brown sugar, sesame seeds, ground mustard, ginger, and garlic powder in a small saucepan over low heat. Bring to a simmer, stirring until sugar has dissolved. Set aside 1/2 cup of marinade for basting.
Pour remaining marinade into a resealable plastic bag and place salmon into the marinade. Squeeze air out of the bag, seal, and marinate the salmon steaks for at least 1 hour (2 hours for better flavor). Drain and discard used marinade.
Set oven rack about 4 inches from the heat source and preheat the oven's broiler. Place salmon steaks into a broiler pan and broil for 5 minutes. Brush steaks with reserved marinade, turn, and broil until fish is opaque and flakes easily, about 5 more minutes. Brush again with marinade.
Easy Teriyaki Salmon
Need a quick, healthy weeknight meal? This Easy Teriyaki Salmon is a must for your weeknight rotation. The glaze is sticky sweet and a perfect topper to this mild roasted salmon. Gluten-free!
- 4 pieces Salmon
- FOR THE SAUCE:
- ¼ cups Tamari (or Soy Sauce If Not Gluten Free)
- 1 Tablespoon Sesame Oil
- 2 Tablespoons Brown Sugar
- 3 cloves Garlic, Chopped
- 1 Tablespoon Cornstarch
Whisk all sauce ingredients together in a small bowl. Place salmon in a bowl and pour marinade over. Marinate in the fridge for 30 minutes.
Preheat oven to 400ºF and spray a sheet pan with cooking spray. Place salmon on pan and cook for 14–18 minutes or until salmon flakes easily. (It helps to have equal sized salmon pieces.)
Put all the marinade in a small pot and bring to a full boil. You must bring it to a boil before eating it since it was used on raw salmon. Turn to a simmer and cook until thickened. Brush on cooked salmon and serve.
What&rsquos in this baked salmon recipe?
For this recipe, I used skinless salmon fillets, which have a tender, flaky texture, and mild to rich flavour (depending on type of salmon) when cooked.
Plus, salmon is really good-for-you. It&rsquos an excellent source of protein, omega-3 fatty acids (beneficial to your brain health), and a variety of vitamins and minerals like selenium, vitamin B12, and potassium.
The salmon is flavoured with a super easy marinade that also doubles as extra sauce at the end and it only has six ingredients, two of which are pantry staples: salt and pepper.
Plus, it comes together in just a few minutes. Just pour, chop some ingredients, and whisk together.
The sauce is sweet and salty featuring umami-rich soy sauce as well as rich and sweet pure maple syrup. It&rsquos a perfect match.
The flavour is further enhanced with fresh garlic and ginger, which gives it a wonderful little spicy and pungent kick.
Then sea salt and freshly ground black pepper are added, which makes everything taste that much better.
The salmon is briefly marinated for 15 minutes with half the mixture (remember to save the other half to use as sauce in the end). While the salmon marinades, preheat the oven and line a baking sheet with parchment paper.
Then, it only takes 10-15 minutes to bake depending on the thickness and desired doneness of salmon.
Finish by spooning the reserved sauce on top of the salmon fillets and then sprinkle with toasted sesame seeds for crunch.
Didn't turn out as great the second time I made it. Brussel sprouts didn't char as much as last time (maybe i needed more marinade). Salmon was undercooked with 15 mins. Brussel sprouts came out amazing! Super charred. I added some sriracha to the marinade and added less sugar since that already has some. Still needed to add red pepper flakes for the salmon (we like spice). Salmon came out well too. No other modifications.
Doubled the marinade: followed recipe amounts for overnight marinade, but added the extra sauce to the salmon pan right before baking. I think this was a good tweaks. Brussels are not typically a favorite, but we loved these! Be careful not to make this dish too lemon-heavy. We all really like this dish marked as a favorite!
Very very quick to make! The marinade went well with both items. I had large Brussels sprouts so cut them into quarters, which meant more surface area for delicious sauce and crispiness!