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Asian Salmon

Asian salmon is baked until flaky and brushed with a glossy soy, honey, and ginger glaze. Serve it with extra glaze for a savory-sweet finish.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

Glaze
  • 0.33 cup soy sauce
  • 3 tbsp honey
  • 1 tbsp rice vinegar
  • 2 tsp ginger fresh, finely grated
  • 1 cloves garlic minced
  • 1 tsp toasted sesame oil
  • 1 tsp cornstarch
  • 1 tbsp water
Salmon
  • 1.5 lb salmon fillets skin-on, cut into 4 portions
  • 1 tbsp neutral oil
  • 0.25 tsp kosher salt
  • 0.25 tsp black pepper

Equipment

  • 1 rimmed baking sheet

Method
 

Make the glaze
  1. Whisk the soy sauce, honey, rice vinegar, ginger, garlic, sesame oil, cornstarch, and water in a small saucepan until smooth.
  2. Bring the mixture to a simmer over medium heat, whisking, and cook for 2 to 3 minutes until glossy and slightly thickened; remove from the heat.
Bake the salmon
  1. Heat the oven to 400°F.
  2. Line a rimmed baking sheet with foil and lightly brush it with the neutral oil.
  3. Arrange the salmon skin-side down and season with the salt and pepper.
  4. Bake for 12 to 15 minutes, until the thickest part reaches 145°F and the fish flakes easily.
  5. Brush the salmon with half of the glaze.
  6. Serve with the remaining glaze.

Notes

For the best texture, check the salmon at the lower end of the baking time and remove it when the thickest part reaches 145°F. Refrigerate leftovers for up to 3 days; freeze cooked salmon for up to 2 months. For a gluten-free option, use gluten-free tamari in place of soy sauce.