asian salmon recipe

Whole30 Baked Salmon with Gochujang Glaze is an easy Paleo Asian salmon recipe packed with flavor. 15 minutes of baking time for a healthy dinner fast!

Whole30 Salmon with Sweet Spicy Gochujang Glaze

tbsp Paleo Gochujang

2.5 tsp grated ginger

garlic (crushed, about 2 small cloves)

tbsp coconut aminos

sesame oil

(5.25 oz) Salmon fillets

scallions

Toasted sesame seeds (sprinkle, optional)

rice

Fresh shiitake (sauteed, see notes)

Preheat oven to 400F.

Follow the paleo gochujang recipe instructions to blend until smooth. Stir-in ginger, garlic, coconut aminos, and sesame oil. Mix well and set aside in a bowl.

Run your fingers through the salmon to check if there are remaining bones.

In a large baking sheet pan, line with parchment paper. Pat dry the fillets and place them skin side down and with some space in-between.

Use the back of a spoon to smother each fillet with about 1 tbsp gochujang glaze over the top and on both sides.

Bake about 10 to 14 minutes total. Check after 10 minutes.

The bake time will depend on the thickness of the fish. You can use a fork to gently flake the layers of flesh in the thickest part of the fish. The salmon should be opaque and easy to flake with a fork. For people who prefer medium-rare, look for a slightly pink/rare center.

Sprinkle with scallion and sesame seeds, if using.

Serve hot or in room temperature with cauliflower fried rice and sauteed shiitake.

Savory oven-baked glazed salmon, marinated and seasoned perfectly with soy sauce, garlic, and honey. Easy to prepare and fancy enough to serve to guests.

Soy Glazed Salmon Recipe

soy sauce

honey

olive oil

garlic,

red pepper flakes

Whisk together soy sauce, honey, olive oil, garlic and red pepper flakes in a measuring cup to make marinade. Reserve half of the marinade for glaze. Pour remaining marinade into a flat bowl or pan. Add salmon fillets, flip once or twice to coat in marinade, and leave skin side up in the marinade. Place in the fridge for 15-45 minutes.

Meanwhile, prepare glaze. In a small saucepan over medium heat, boil reserved marinade until reduced, about 5 minutes. Stir frequently, marinade has a tendency to boil over.

Preheat oven to 400ºF. If desired, line a baking sheet with parchment paper for easy clean up.

Remove salmon from marinade and place on prepared baking sheet. Bake salmon for 10 minutes. Remove salmon fillets from oven, brush with glaze. Put salmon back into oven and continue to bake for 5-10 minutes more or until an instant read thermometer reads 145ºF and fish flakes easily with a fork. (An internal temperature of 145ºF is my personal preference for salmon, but feel free to cook it to whatever temperature you like!). Enjoy immediately!

https://embed.mediavine.com/videos/bprmt2rcji8geuj4kv5m

Soy Glazed Salmon

This Asian Salmon recipe is an easy and healthy weeknight dinner ready in under 20 minutes! This simple salmon dish is low carb and keto-friendly! 

Asian Salmon Recipe

salmon fillets

soy sauce (La choy is gluten free)

chili garlic sauce

sesame seed oil

garlic

Combine the sauce ingredients and set aside. You...

Combine the sauce ingredients and set aside. You will be using most of the sauce during the cooking process, reserving a small bit to brush over your salmon, or drizzle over any vegetables when serving.

Place the salmon filets on a cutting board...

Place the salmon filets on a cutting board and pat dry with a paper towel. Brush the top of the salmon liberally with the asian sauce. 

Heat a skillet to medium high heat, add...

Heat a skillet to medium high heat, add the olive oil. When the skillet is hot add the salmon, skin side up to the skillet. Allow the fillet to cook about 3-4 minutes until a nice crust has formed on the fillet. Using tongs, carefully flip the salmon.

Brush the salmon generously with the sauce as...

Brush the salmon generously with the sauce as it cooks. Cover the skillet and cook the salmon about 6 minutes after flipping, or until it flakes easily in the center. 

A simple, healthy and delicious recipe for Teriyaki Salmon with Baby Bok Choy. A 30 minute, one pan dinner!

Sheet Pan Teriyaki Salmon with Baby Bok Choy

oz wild caught salmon (whole

baby bok choy (sliced lengthwise)

soy sauce (or tamari

tbsp minced garlic (3 cloves)

tbsp fresh peeled and grated ginger (about 1 1/2 inch nub)

tbsp rice vinegar

tsp sesame oil

tbsp honey

water

cornstarch

Sesame seeds and scallions

Preheat the oven to 375 degrees.

In a small bowl whisk together soy sauce, rice vinegar, sesame oil, garlic and ginger. Pour or brush about 1/4 of the sauce over the salmon. Let it sit in the fridge to marinate for 20 minutes or so if you have the time.

While the salmon is marinating, slice the whole baby bok choy lengthwise and toss with olive oil directly on the sheet pan.

Nestle the salmon in the middle of the bok choy, making sure that everything is in one even layer for even cooking.

Bake the salmon and veggies in the oven for 18-22 minutes or until the bulbs of the bok choy are tender and the leaves are a bit crispy.

While the salmon and veggies are baking, heat the remaining sauce in a small saucepan until boiling. Turn the heat down and add in honey and whisk until totally combined.

In a separate small bowl, whisk together cornstarch and water until dissolved. Pour cornstarch slurry into simmering sauce and whisk. Gently simmer sauce until it thickens and coats the back of a spoon. Remove from heat and set aside.

Once the bok choy is tender crisp, use tongs to remove it from the sheet pan and set aside on a plate. Turn the broiler on high and run the salmon under the broiler for 1-2 minutes until cooked through and slightly crisp on top. Watch it carefully!

Remove sheet pan from the oven. Place bok choy back on the pan with the salmon. Drizzle the entire thing with sauce and garnish with thinly sliced scallions and sesame seeds.

Serve with rice or quinoa and extra sauce on the side.

An EASY recipe that only uses 7 ingredients, is ready in 20 minutes, and tastes way BETTER than salmon you&#x27;d get in a fancy restaurant!! IMPRESS your family and friends with this FOOLPROOF recipe!!

Sheet Pan Asian Salmon and Broccoli

salmon

broccoli florets

chili garlic sauce,

rice vinegar vinegar

cilantro,

Preheat oven to 375F (use convection if you...

Preheat oven to 375F (use convection if you have it), line a baking sheet with aluminum foil for easier cleanup (highly recommended), spray with cooking spray, place the salmon skin-side down on the baking sheet, and nestle the broccoli directly around it, evenly spaced; set aside.

To a small bowl, add all remaining ingredients...

To a small bowl, add all remaining ingredients (except cilantro), and slowly spoon most of the mixture over the salmon, and just dot the broccoli with the sauce. It will absorb the runoff sauce from the salmon so no need to put much sauce on it from the outset.

Bake for 375F for about 12 to 15...

Bake for 375F for about 12 to 15 minutes, or until salmon is nearly done.

Turn Broiler to High, and broil for 3...

Turn Broiler to High, and broil for 3 to 5 minutes to finish cooking.

Alternatively, if you're not comfortable broiling, simply continue...

Alternatively, if you're not comfortable broiling, simply continue baking the salmon for a few extra minutes, or until done; don't overcook or the salmon will be dry and the broccoli will burn.

Optionally garnish with cilantro and serve immediately.

Why We Love This Salmon Rice Bowl Recipe!This vibrant bowl covers all the bases with protein, fiber, healthy fats and antioxidants to boot! Served with a 5-ingredient sauce it’s perfect for lunch or dinner. Salmon is the star of this tropical Asian inspired rice bowl getting pan seared until golden brown before simmering in a sauce made from soy sauce, lime juice, nutty sesame oil, honey and a little bit of cornstarch to thicken.What Kind of Salmon should I Use?Our Sizzlefish wild Alaska king salmon, also known as chinook salmon, has the highest levels of omega-3 fatty acids compared to other Alaskan species. Omega-3 fatty acids help support the cardiovascular system by reducing inflammation. It is sold in 4- and 6-ounce portions. Our Atlantic salmon can also be used in this recipe.What Ingredients Will I Need?Toppings for this rice bowl contain an array of macronutrients and antioxidants to help support healthy digestion, muscle growth and the immune system.&amp;nbsp;Mango adds tropical juicy flavor and fiber that supports a healthy digestive system. Mangoes and a great source of vitamin-C. Pineapple is a great substitute in a pinch. Avocado is full fats that support heart and brain function as well as fiber. They are also rich in potassium.&amp;nbsp;Edamame is a plant-based protein that contains all 9 essential amino acids. This soybean is full of folate and magnesium.&amp;nbsp;Cilantro is great for detoxifying the body from heavy metals and protects from oxidative stress. Thai basil can also be used in place of or in addition to cilantro.&amp;nbsp;Red onions are high in quercetin an antioxidant that helps protect the body against disease. Pickling the red onions gives them a tangy flavor that adds complexity to the bowl.&amp;nbsp;We used white rice for this recipe, but brown rice, cauliflower rice or even quinoa can be used.

Healthy Salmon Rice Bowl Recipe

portion Sizzlefish Salmon

Salt and Pepper

white rice

edamame

a medium avocado, sliced

pickled red onion

mango

tbsp cilantro

sesame seeds

tbsp toasted sesame oil

lime juice

Blot salmon dry with paper towel and season with salt and pepper.

Lightly grease a medium pan with cooking oil and heat over medium heat for 2 minutes. Sear salmon on all 4 sides for 2 minutes each.

While salmon cooks, stir together ingredients for sauce. 

Reduce heat to low and pour sauce over salmon. Simmer for 1-2 minutes, until sauce has thickened.

Add rice to a bowl and arrange toppings. Top with salmon and drizzle with sauce from pan. Finish with sesame seeds. Enjoy warm. 

This delicious Asian salmon is quickly pan-fried (or broiled) and then coated with a flavorful glaze of soy sauce, honey, and garlic.

Easy 20-Minute Asian Salmon Recipe

Avocado oil

salmon each, pin bones removed)

scallions (green part, thinly sliced)

soy sauce (or a gluten-free alternative)

hot sauce

ginger root (minced)

Optional: Lightly season the salmon fillets with salt and pepper to taste. This is not strictly needed, as we will coat them in a glaze, but it adds a layer of flavor.

Heat a tablespoon of avocado oil in a 12-inch nonstick skillet over medium heat. Add the salmon fillets, skin side down, and cook them until cooked through. Thin fillets will need about 3 minutes per side, and thick ones will need about 4 minutes per side plus a minute on each edge. They should reach an internal temperature of 145°F.

Pan-Frying Instructions:

Heat the broiler on high and position a rack 6 inches below the heating element (not directly below). Line a large, rimmed, broiler-safe baking sheet with foil and coat it with oil. Place the salmon pieces, skin side down, on the foil and coat them with oil. If you wish, you can lightly season them with salt and pepper to taste, but this is optional.

Broil the salmon until opaque and cooked through. Thin fillets will need about 5 minutes, and thicker ones will need about 8 minutes. They should reach an internal temperature of 145°F. Loosely cover them with foil after the first 5 minutes if they darken too much.

Broiling Instructions:

In a small saucepan, whisk the soy sauce and cornstarch until completely dissolved. Add the honey, hot sauce, minced garlic, and minced ginger, whisking to combine. Heat the mixture over medium-low heat, whisking often, for about 2 minutes, until it thickens into a syrup. Remove immediately from the heat.

Prepare the glaze:

Remove the cooked salmon fillets to a serving platter. Brush them with the glaze, sprinkle them with scallions and/or sesame seeds, and serve.

To Serve:

I always use this recipe when I cook salmon.  Everyone loves it.  I use Sriracha chili sauce instead of the hot sauce and garlic and I switch out the honey for maple syrup.  This way, I  can use the glaze for my vegan recipes.  I do make extra glaze, as it tastes great with Japanese rice (it's stickier than American rice).  Next time I cook sliced carrots, I'm going to try the glaze on it.  My sister wants me to glaze my baked chicken thighs with it also.

This turned out great! Quick, easy, and good flavor.

Very tasty recipe! Tried this for the first time tonight and my wife wanted to drink the sauce it was so good. 

I made a couple of slight tweaks; I used Gochujang as my hot sauce and added sliced scallion whites for a bit more of that flavor. I also made some roasted carrots and slathered them with this sauce (halved, coated in olive oil,s&amp;p,onion and garlic powder and baked at 425 for 20 mins). So good!

This is so easy and delicious! My whole family loved it!

https://content.jwplatform.com/videos/byE1U3y7.mp4

Asian-style salmon with a soy sauce honey glaze.

Asian Salmon

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