May 28, 2012

asian-style salmon

For this weekend's 24x24 meal, the main dish was Alaskan salmon prepared Asian-style.  It turned out much better than I'd expected.  I love smoked salmon, but am very much a salmon-newbie.  I definitely had never made it myself before this past weekend.

My sister and husband (who generally aren't salmon fans, because it usually is a pretty strong-tasting fish) really enjoyed it and my dad, mom and grandma loved it.  My parents both said that it was some of the best salmon that they've ever had.

This marinade really cuts through the "fishy" taste of the salmon without being overwhelming.  It has a little bite to it, but I wouldn't consider it spicy.  Marinading the fish beforehand kept it really juicy and tender.

I will definitely be making this recipe again.  I would use the marinade pretty much for any kind of fish/meat/"meat".  It would be great on veggie "chicken", on veggie stir-fry, or even on tofu.

For any fish-lover (or even non-fish-lovers) this is a must try recipe. 

Asian-Style Salmon
Recipe adapted from
Serves 8-10

  • 3 lbs fresh salmon fillets, cleaned
  • 1/2 c soy sauce
  • 2 tbsp chili (sriracha) sauce (found in the Asian section of the store)
  • 1 1/2 tbsp fresh ginger (found near the garlic at the grocery), grated
  • 4 cloves garlic, minced
  • 1 lime, juiced and zested
  • 2 tbsp brown sugar
  • 1/2 bunch green onions, chopped
  • sesame seeds
In a medium bowl, mix the soy sauce, chili sauce, grated ginger, garlic, lime zest, lime juice, brown sugar and 1 chopped green onion to make the marinade.  Cut the salmon into the size pieces you'd like to serve, skin side down (if it has skin).  Cover the bottom of 1 or 2 glass baking pans with parchment paper, so the fish won't stick.  Place the salmon on the the parchment paper and drizzle the sauce over it.  Lift the fish gently, so the underside of the fish gets some sauce marinade.  Cover and refrigerate the salmon for about an hour, so it has time to marinade.

Uncover and bake the fish at 350 degrees for 12-18 minutes (depending on how thick the pieces are), until it's flaky and opaque in the middle.  Garnish the fish with extra chopped green onions and sesame seeds.  Serve it warm.

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