Baked Asian Salmon Fillets (Printable)

Succulent salmon in a savory-sweet Asian glaze, baked until flaky and tender. Ready in under 30 minutes.

# What you need:

→ Fish

01 - 4 salmon fillets (about 6 oz each), skin-on or skinless

→ Marinade

02 - 1/4 cup soy sauce (use gluten-free if needed)
03 - 2 tablespoons honey or maple syrup
04 - 1 tablespoon sesame oil
05 - 2 tablespoons rice vinegar or lime juice
06 - 1 tablespoon fresh ginger, grated
07 - 2 cloves garlic, finely minced
08 - 1 tablespoon sriracha or chili paste (optional, for heat)
09 - 1 teaspoon toasted sesame seeds (for garnish)
10 - 2 tablespoons green onions, finely sliced (for garnish)

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or aluminum foil.
02 - In a mixing bowl, whisk together the soy sauce, honey, sesame oil, rice vinegar, grated ginger, minced garlic, and sriracha until well combined.
03 - Arrange the salmon fillets on the prepared baking sheet. Generously brush or spoon the glaze over each fillet, reserving a small amount for finishing. Let the salmon sit at room temperature for up to 10 minutes to absorb the flavors.
04 - Bake in the preheated oven for 15 to 18 minutes, or until the salmon flakes easily with a fork and is just cooked through at the thickest part.
05 - Remove from the oven and drizzle with any reserved glaze. Sprinkle with toasted sesame seeds and sliced green onions. Serve immediately alongside steamed rice or sautéed vegetables.

# Expert Tips:

01 -
  • The glaze is sticky and savory and hits every note at once, sweet from the honey, deep from soy sauce, warm from ginger, with a slow burn from sriracha if you want it.
  • Cleanup is one baking tray and one bowl, which means you can make this on your most exhausted evening and still feel like you treated yourself.
02 -
  • Do not skip lining the baking tray because the sugar in the glaze will weld itself to bare metal and you will be soaking that tray for two days.
  • If you want a slightly crisp, caramelized top, flip the broiler on for the final two minutes and watch it like a hawk because it goes from perfect to burnt in seconds.
03 -
  • Pull the salmon out of the fridge fifteen minutes before baking so it comes closer to room temperature and cooks more evenly throughout.
  • The glaze thickens as it sits, so if you make it ahead and refrigerate it, just whisk it again and maybe add a splash of warm water to loosen it back up before coating the fish.

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