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.

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The most viewed asian salmon recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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The most viewed asian salmon recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine