I noticed the other day that I only have two salmon recipes on my site. One of them is a recipe for salmon with orange and butter, wrapped in rainbow chard. The other is a sheet pan meal with lemon and asparagus. Both are very tasty and simple. So simple in fact, that they’re pretty light on seasonings and bold flavors. That’s not the case with this Asian ginger salmon recipe.
Oven-Baked Salmon With Asian Ginger Flair
More often than not, I’m feeding a crowd so roasting salmon on one sheet pan in the oven is the fastest and easiest way to go.
To make this super flavorful 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 it so that I can brush it over the salmon when it’s almost done cooking to give it a nice glaze.
Then I cook the salmon in the oven just until it’s done. Salmon fillets come in varying sizes and thicknesses, so a good rule of thumb is to cook it for about 8 minutes for each inch of thickness. It’ll be done when all but the center is opaque and lighter in color and when it flakes with a fork.
Sometimes I roast vegetables with the salmon, but I have to keep in mind that the salmon doesn’t need to cook for very long, so I have to plan my vegetables accordingly. They either have to be a fast cooking vegetable, like asparagus, or they have to go in the oven before the salmon.
Asian Ginger Salmon Recipe
- If starting with a whole fillet, cut the salmon into evenly sized pieces and place in a baking dish.
- In a medium-size bowl, make the marinade by whisking together all the remaining ingredients.
- Remove about 3 tablespoons of the marinade and set aside.
- Pour the remaining marinade over the salmon and refrigerate for 30 minutes
- Preheat the oven to 400°F.
- Place the baking dish in the preheated oven and cook for 10 minutes.
- After 10 minutes, brush the salmon with the reserved marinade and continue cooking another 2-5 minutes or until done (flakes easily with a fork and internal temperature of about 135°F).
- Serve and enjoy.
Salmon Cooking FAQs
If you haven’t cooked a lot of fish, you might be a little intimidated by the idea. I’ll try to answer some of the most common questions to put your fears to rest.
Is salmon a healthy choice?
People are always worried about the mercury content of fish and whether or not farmed fish is a healthy choice. I particularly like salmon because its mercury content is lower than other varieties. And I do opt for wild-caught salmon over farmed. I prefer the nutrient profile from fish that forages for its own food. We get our salmon from an environmentally responsible sustainable company.
Skin or no skin? Do I cook it with the skin on?
I feel like more often than not, salmon is sold with the skin on. It’s really simple to cook the fish with the skin on and then not eat it when it’s done. It peels right off. If you’re cooking it in the oven, which is what this recipe is for, just cook it skin side down; no flipping necessary.
Am I supposed to eat the skin?
That is entirely up to you. The skin is edible and contains high levels of omega-3s, but some people don’t like the texture. Also, if your salmon isn’t wild-caught or of high quality, its skin is more likely to contain harmful chemicals and pollutants.
How do I know when it’s done?
You’ve heard that fish flakes with a fork when it’s done, right? That just means that if you scrape the top of the fish a little bit with a fork and it flakes apart, then it’s done. If you’re feeling really unsure, you can use a digital thermometer. Cook it to about 135°F. This site answers the doneness question in more detail.
What sides go well with salmon?
Brussels sprouts, asparagus, or green beans go well with salmon. I also really like garlic mashed cauliflower with salmon, particularly if it’s a salmon recipe that has some sauce with it.
Any more questions? Ask me in the comments section below!
Do you oven roast salmon? Have any pro tips to share?