This recipe for Asian Salmon Fillets is another easy, delicious recipe using fresh salmon!
We make salmon all kinds of different ways in my house. But this recipe for Asian Salmon Fillets is definitely one of my favorites. It has simple flavors that are “Asian inspired,” and they just really work to give this salmon a delicious flavor and a tender, flaky outcome.
- salmon fillets
- reduced-sodium soy sauce
- fresh squeezed lime juice
- ground ginger
- chopped fresh cilantro, if desired (for garnish)
How do you bake salmon?
The full, printable recipe is at the end of this post.
You can rinse the salmon if you feel like it smells fishy. Pat it dry with paper towels. Place the salmon in a glass dish.
In a jar (or a bowl with a lid), combine the soy sauce, lime juice, honey, garlic and ginger. Shake to combine. Spoon about 1 tablespoon of the marinade over each salmon fillet. Refrigerate for at least 10 minutes (and up to 30).
When ready to cook, remove the salmon from the dish and transfer it to a rimmed baking sheet (or you can bake the salmon right in the glass dish with the marinade and all). Line the baking sheet with foil, if you’d like, to make clean-up easier. Bake at 400 degrees for about 12 minutes. The time will vary based on the thickness of your salmon, so keep an eye on it. The salmon should flake away easily with a fork when cooked through.
How to grill salmon:
If you prefer to grill your Asian salmon fillets, remove them from the marinade. Place the salmon on a lightly greased grill. Brush the fish with some of the remaining marinade. Grill until the fish is flaky to touch, turning once and basting (10 to 15 minutes total cooking time).
The garlic and the ginger tend to stick around (left over from the marinade), the lime juice adds some tang, and the soy sauce soaks in for maximum flavor.
What to serve with Asian Salmon Fillets:
The great thing about making salmon for dinner is that it’s really easy to find delicious side dishes that go with it! I suggest my three pea stir fry, Asian vegetable stir fry or this quick and easy Asian slaw. What a great, healthy dinner!
Perfectly cooked salmon flakes away easily with a fork. It should be tender and not dry. Leftovers are delicious added to a salad for lunch. Enjoy!
Asian Salmon Fillets
- Four 6-ounce (about 1½ pounds) salmon fillets
- 3 tablespoons reduced-sodium soy sauce
- 3 tablespoons freshly squeezed lime juice
- 1 tablespoon honey
- 2 medium garlic cloves, minced
- ½ teaspoon ground ginger
- minced cilantro for garnish, if desired
- Place the salmon steaks/fillets in a glass dish. In a jar or bowl with a lid, combine the soy sauce, lime juice, honey, garlic and ginger; cover and shake well. Spoon about 1 tablespoon of marinade over each steak. Refrigerate 10 to 30 minutes.
- To cook, remove the salmon from the marinade; discard the marinade from the dish. Place the salmon on a lightly greased grill. Brush the fish with some of the remaining marinade. Grill until the fish is flaky to touch, turning once and basting (10 to 15 minutes total cooking time). If you would prefer to bake it in the oven, go with 400°F. for about 12 minutes- or until the salmon is cooked through (you can bake it sitting in the marinade, and then spoon the marinade over the top to serve).
- Serve garnished with cilantro, if desired.
- If you are preparing this as a gluten-free recipe, be sure to use a brand of soy sauce that is designated as GF.