Baked Asian Salmon in Foil is an easy weeknight dinner, but is impressive enough for guests on the weekend! Don’t skip any of the Asian ingredients in the marinade because the combination is key to this dish.
We are seafood lovers at our home, and try to eat salmon or some other type of fish at least once a week. So it’s time I get some fish recipes on the blog. My sister, Jackie, recently hinted about wanting some easy fish recipes. Like I told her, “You ask, I deliver”! 🙂
I must mention, however, that I do have a handful of recipes on here already. Most of them are shrimp though, except for one of my favorites – Easy fish Tacos with Avocado Crema. You should totally try that one!
After I posted my Shrimp Fried Rice recently, I became a little Asian inspired. By inspired I mean, concocting ALL KINDS of Asian recipes in my head. I finally wrote one down for this Baked Asian Salmon, using a lot of the ingredients that I used in my Fried Rice. ALL the ingredients are important for this recipe, so don’t skip any, if at all possible.
- low-sodium soy sauce
- chili paste
- oyster sauce
- brown sugar
- juice of one lime
The oyster sauce is KEY. I tried another Asian recipe without it, and it makes a HUGE difference.
I bought a three pound salmon fillet, but cut it in half for my Asian concoction. With only
three two of us around to eat (Zach is usually at Fuzzy’s with friends), one and a half pounds is plenty. We even had leftovers.
Skin-on salmon is my preferred cut, because it’s much more moist (tongue twister alert!), and you can use a dull knife to peel it away. Just look at it the picture below. The salmon looks like butter, so soft and delicate.
About those chopsticks…YAASSS! Use them for the full experience! I bought a bunch, so whenever I serve Asian fare, I bring them out. The boys are pretty clumsy, but practice makes perfect! At least you will eat slower, because it’s hard to get a big bite if you are a newcomer to chop sticks. 🙂
So Jackie, are you gonna make this one, or what?
Please let me know if you try this Baked Asian Salmon in Foil, and how you like it!
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- 1.5 pounds salmon with skin on
- 1/4 cup soy sauce
- 1 Tablespoon chili paste
- 1 Tablespoon oyster sauce
- 3 Tablespoons brown sugar
- 1 teaspoon sesame oil
- 1 lime freshly squeezed (juice only)
- 2 cloves garlic - minced
- 1 teaspoon fresh ginger - minced
- salt and pepper - to taste
- brown rice, edamame, cilantro - to serve
Preheat oven to 375 degrees.
Prepare a baking sheet by laying a large piece of foil on it. You will need enough to totally wrap the salmon.
Place salmon on foil, skin side down. Season lightly with salt and pepper (optional). Fold foil partially up along the sides forming a shallow bowl for the marinade.
Mix the marinade by whisking the soy sauce, chili paste, oyster sauce, brown sugar, sesame oil, fresh lime juice, garlic, and ginger. Pour over the salmon, making sure the marinade stays in the foil.
Wrap the foil around the salmon, completely covering it.
Bake for 20 - 25 minutes, depending on the the thickness of the salmon. Mine took 25 minutes, but it was a thick piece of fish.
Remove from oven, unwrap, and let it sit for 5-7 minutes. Salmon should flake easily with a fork, but be careful to not over-cook. I checked mine at 20 minutes and then baked for 5 more minutes.
Serve with brown rice, cooked edamame, and a sprinkle of fresh cilantro.