I noticed the other day that I only have two salmon recipes on my site. One of them is a recipe for orange and butter salmon, wrapped in rainbow chard. The other is a lemon and asparagus baking sheet. Both are very tasty and straightforward. So simple in fact, they’re quite light on seasonings and bold flavors. This is not the case with this Asian Ginger Salmon recipe.
Baked salmon with an Asian touch of ginger
Most often, I feed a crowd, so roasting salmon on a baking sheet in the oven is the fastest and easiest way.
To make this super tasty salmon, I whisk together a quick marinade of ginger, garlic, honey, chili powder, honey, coconut aminos, salt and pepper. I remove about 3 tablespoons of the marinade before putting the fish in so I can brush it over the salmon when it’s almost done cooking to give it a nice glaze.
Then I bake the salmon in the oven until it is done. Salmon fillets come in different sizes and thicknesses, so a good rule of thumb is to cook them for about 8 minutes for every inch of thickness. This will be done when everything except the center is opaque and lighter in color and when it flakes off with a fork.
sometimes I roast the vegetables with the salmon, but I have to keep in mind that salmon don’t need to cook for very long, so I have to plan my veg accordingly. Either they need to be a quick-cooking vegetable, like asparagus, or they need to be baked before the salmon.
Asian Ginger Salmon Recipe
An easy oven roasted salmon recipe with bold flavors of ginger, garlic, honey, and coconut.
If you’re starting with a whole fillet, cut the salmon into even-sized pieces and place in a baking dish.
In a medium bowl, prepare the marinade by whisking all the remaining ingredients.
Remove about 3 tablespoons of the marinade and set aside.
Pour the rest of the marinade over the salmon and refrigerate for 30 minutes
Preheat the oven to 400 ° F.
Place the baking dish in the preheated oven and bake for 10 minutes.
After 10 minutes, brush the salmon with the reserved marinade and continue cooking for 2 to 5 minutes or until done (flakes easily with a fork and internal temperature about 135 ° F).
Serve and enjoy.
The cooking time will depend on the thickness of your salmon. Check it regularly to see if it’s done. If not, you can always cook it longer, but you can’t reverse the process if you overcook it!
Portion: 4oz | Calories: 190kcal | Carbohydrates: seveng | Protein: 23g | Fat: seveng | Saturated fat: 1g | Cholesterol: 62mg | Sodium: 641mg | Potassium: 572mg | Fiber: 1g | Sugar: 5g | Vitamin A: 45UI | Vitamin C: 1mg | Calcium: 16mg | The iron: 1mg
Salmon cooking faqs
If you haven’t cooked a lot of fish, you might be a little intimidated by the idea. I will try to answer some of the most common questions to allay your fears.
Is salmon a healthy choice?
People always worry about the mercury content of fish and whether farmed fish is a healthy choice or not. I particularly like salmon because it has a lower mercury content than other varieties. And I opt for wild salmon rather than farmed. I prefer the nutritional profile of fish that feed for their own food. We get our salmon from a sustainable company respectful of the environment.
Skin or no skin? Should I cook it with the skin on?
I have the impression that most of the time salmon is sold with the skin on. It is very easy to cook the fish with the skin on and not eat it when it is cooked. It comes off right away. If you’re baking it in the oven, that’s what this recipe is for, just bake it skin side down; no turnaround necessary.
Am I supposed to eat the skin?
It is entirely up to you. The peel is edible and contains high levels of omega-3s, but some people don’t like the texture. Additionally, if your salmon is not wild caught or of high quality, its skin is more likely to contain harmful chemicals and pollutants.
How do you know when it’s done?
You’ve heard that fish flake with a fork when it’s done, right? It just means that if you scrape the top of the fish a bit with a fork and it flakes, then it’s done. If you are really not sure, you can use a digital thermometer. Bake it at around 135 ° F. This site answers the question of cooking in more detail.
Which sides go well with salmon?
Brussels sprouts, asparagus or green beans go well with salmon. I also like a lot mashed cauliflower with garlic with salmon, especially if it’s a recipe for salmon with sauce.
Other questions? Ask me in the comments section below!
Do you make oven roasted salmon? Do you have any pro tips to share?