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Asian Salmon

Asian salmon is brushed with a honey-soy glaze and baked until flaky, with a glossy, slightly thickened finish. The salmon rests for 3 minutes before serving.
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Prep Time 10 minutes
Cook Time 17 minutes
resting 3 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

For the glaze
  • 0.33 cup low-sodium soy sauce
  • 3 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tsp ginger fresh, grated
  • 1 cloves garlic minced
  • 1 tsp toasted sesame oil
  • 1 tsp cornstarch
  • 1 tbsp water cold
For the salmon
  • 1 tsp canola oil
  • 4 salmon fillets 6-ounce each, skin-on (1 1/2 pounds total)

Equipment

  • 1 9x13-inch baking dish

Method
 

Make the glaze
  1. In a small bowl, whisk together the soy sauce, honey, rice vinegar, ginger, garlic, sesame oil, cornstarch, and cold water until smooth.
  2. Pour the mixture into a small saucepan and bring to a simmer over medium heat, stirring, for 1 to 2 minutes, until glossy and slightly thickened.
Bake the salmon
  1. Heat the oven to 400°F.
  2. Lightly grease a 9x13-inch baking dish with the canola oil.
  3. Place the salmon skin side down in the dish.
  4. Brush the glaze over the fillets.
  5. Bake for 12 to 15 minutes, until the salmon flakes easily and the thickest part reaches 145°F.
  6. Rest for 3 minutes before serving.

Notes

For tender salmon, start checking doneness at 12 minutes and use the 145°F cue. Refrigerate leftovers for up to 3 days; freezing is suitable. For a gluten-free swap, use gluten-free tamari in place of the soy sauce.