Asian-style Baked Salmon

21 Dec

Sometimes I like to eat healthy. This salmon, served with a cucumber salad, is one of those meals. Yet for all the health benefits of salmon, which makes it a popular detox dinner dish, it is also simply and delicious. You can’t beat a piece of well-cooked salmon.


Ingredients List:
– 1 1b salmon, cut into 4 pieces
– 1 tbsp shoyu
– 1 tbsp sesame oil
– 1 tbsp rice vinegar
– 1/2 tbsp honey
– Dash of onion salt
– Dash of garlic salt

– Sliced green onion
– Sesame seeds

Cucumber salad:
– One cucumber, thinly sliced
– Mizkan sesame salad dressing
– Dash of shoyu


1. Mix together the shoyu, seseme oil, rice vinegar, and honey in a bowl — about 1 tbsp of each. Then add a dash of onion salt and garlic salt. Taste the mixture and adjust any of the seasonings as necessary.

2. With each wedge of salmon, cut a few slices into the meat. Pour the marinade over the salmon, ensuring that it pours into the cuts you just made — this will get the flavor of the marinade throughout the whole fish.


3. Bake in your 350 oven for about 15 minutes, until the meat is flaky and easily breaks apart with your fork — but don’t overcook the salmon!

4. Serve with a cucumber salad. I like to thinly slice my cucumber and use the sesame-ginger dressing. This is the ONLY dressing I will buy at the market – I always make them at home. But my mom eats cucumber salads with this dressing all the time and it’s just a flavor I can’t recreate closely enough to make at home. I also add a little dash of shoyu to add a bit more salt. Delicious.


The Boyfriend Rates It:4.5

This is a simple but amazingly delicious dish. The salmon is light and tasteful. And the marinade is just right. To me, this dish paired with the cumber salad is what I imagine an authentic Asian seafood dish to taste like.


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