Baked Asian Salmon in Foil is an easy weeknight dinner, but is impressive enough for guests on the weekend. The marinade is full of Asian ingredients which is key to this flavorful dish.
Course Main Dish
Cuisine American, Chinese
Keyword Baked Asian Salmon, Salmon baked in foil
Prep Time 15minutes
Cook Time 18minutes
Total Time 33minutes
Author Sue Ringsdorf
1 ½poundssalmon- skin on preferred
⅓cuplower-sodium soy sauce
1Tablespoonchili paste- or chili sauce
1largelime- freshly squeezed
1 ½Tablespoonsfresh ginger- minced
salt and pepper- to taste
rice, shelled edamame, cilantro- to serve
Preheat oven to 400 degrees.
Prepare a baking sheet by laying a large piece of foil on it. Curl up the edges to make a mini-pan for the salmon plus marinade.
Place salmon on foil, skin side down. Season lightly with salt and pepper (optional).
Mix the marinade by whisking the soy sauce, chili paste, oyster sauce, brown sugar, fresh lime juice, garlic, and ginger. Pour over the salmon, making sure the marinade stays in the foil.
Bake for 18-23 minutes, depending on the the thickness of the salmon. Baking time can vary.
Remove pan from the oven and let it sit for 5 minutes. Salmon should flake easily with a fork, but be careful to not over-cook.
Serve with brown rice, cooked edamame, and a sprinkle of fresh cilantro.
Salmon is technically done when it registers 145 degrees on a digital thermometer. However, when I cook it that long, it's dried out. There is a lot of carry-over cooking with salmon, and I use a fork to see if it's done. If the salmon flakes easily with a fork, then it's done.For this recipe, my digital thermometer registered 125 degrees when I removed it from the oven. I let it rest awhile, and it was perfectly cooked. Done in the center and moist, as well!