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.
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.
The Ingredients:
- low-sodium soy sauce
- chili paste
- oyster sauce
- brown sugar
- juice of one lime
- garlic
- ginger
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 more tender and you can simply 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.
Make this Asian recipe next: Shrimp Fried Rice
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Baked Asian Salmon in Foil
Baked Asian Salmon in Foil is an easy weeknight dinner, but is impressive enough for guests on the weekend!
Ingredients
- 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
Instructions
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.
While I enjoyed the flavor of the sauce, I did not agree with the cooking instructions. I followed it to a T. After 25 minutes and my salmon was still not done and with very runny sauce, so I decided to baste with the sauce and finish by broiling hoping to get some color and texture and thicken the sauce. I succeeded, and knowing what I know now from experimenting, I would make this again. A+ on the flavors. C- on the technique as written. Perhaps my fillets are too thick or I wrapped them up too tight in their packets, either way, I know how I will utilize this recipe next time. Bravo on the flavors though.
Thanks for the feedback, Lauren. I’m wondering if your filets were extra thick, but will re-test this recipe for sure.
Your recipe is great and my finished product looked a lot like your picture. Not to mention, I had a great salmon steak from the local Fresh Market. My side was Jasmine Rice. I can’t wait to have it again. Easy to make and cleanup was a piece of cake. Thanks.
I’m so glad you enjoyed the salmon, Chet! Thanks for your feedback! 🙂
This is very easy to make and very popular in our house. This will definitely be a regular item on the dinner menu.
We have made this recipe a few times, and will make it many more. It is very easy and very popular in our house.
I’m so glad you like it, Robbie! Thanks for your review. 🙂
This is a new favorite in our house too, so delicious and easy to make.
This is on a regular rotation here. My guys love salmon prepared this way!
Craig loves this recipe and so do I. He shared it with co-workers after bragging about it and asking me to share the link. Needless to say, it’s a new favorite. SO GOOD!
Sue, my family loved this recipe. Happy to add it to my dinner rotation and super glad you shared it!
Thanks Lauri!! I’m so glad you all enjoyed it. 🙂
I am all in with this recipe. ❤️
I know you are. That’s why I make it so often! 🙂