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. My barbecued salmon is my absolute favorite (and it’s a recipe in my cookbook too). But this recipe for Asian Salmon Fillets is definitely one of my favorites too. 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.
Nutritional Benefits of Salmon:
Salmon is a nutrient-dense fish that offers a variety of health benefits. It’s an excellent source of high-quality protein, which helps build and repair tissues. Rich in omega-3 fatty acids, salmon supports heart health, reduces inflammation, and improves brain function. It also provides vitamins like B12, D, and A, along with minerals like potassium. The combination of these nutrients makes salmon great for overall health, including boosting the immune system, supporting skin health, and promoting healthy vision. Plus, it’s a good option for maintaining a balanced diet. We eat it often!
How to choose good salmon fillets for cooking:
To choose good salmon fillets, look for firm, moist flesh with vibrant color (deep pink or red). The fillet should smell fresh, not fishy, and feel firm to the touch. Avoid fillets with discoloration or an off-odor. If buying skin-on, ensure the skin is smooth and shiny. For freshness, pick fillets that aren’t overly wet or slimy. Finally, choose wild-caught salmon when possible for better flavor and nutritional value. I like to buy fresh salmon at a place like Whole Foods or a fish market. The quality is usually much higher than salmon purchased in a regular grocery store. I don’t usually use frozen salmon, but you can certainly do so.
Ingredients needed for Asian salmon fillets:
- salmon fillets
- reduced-sodium soy sauce
- fresh squeezed lime juice
- honey
- garlic
- 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). The time frame for marinating is important. If you don’t marinate it long enough, there won’t be much flavor, and if you marinate it too long then the flavor will be too strong.
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.
Serve!
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.
Optional Toppings for Asian salmon fillets:
Chopped fresh cilantro is a nice addition to Asian salmon fillets. You can also sprinkle on some chopped green onion or toasted sesame seeds.
Serving Suggestions:
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 delicious Asian slaw. What a great, healthy dinner!
Perfectly cooked salmon flakes away easily with a fork. It should be tender and not dry. Leftovers of these Asian salmon fillets are delicious added to a salad for lunch. Enjoy!
Asian Salmon Fillets
Ingredients
- 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
Instructions
- 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.
Notes
- If you are preparing this as a gluten-free recipe, be sure to use a brand of soy sauce that is designated as GF.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you use skinless aalmon fillet?
You can use either.
This looked delish. Made wild caught on a cast iron grill pan (I recently made a different salmon recipe on the same pan last week without issue). It wasn’t looking cooked all the way though (dark pink center) so I cooked it until lighter pink. It was dried out. Was the dark pink okay? Advice welcomed.
Salmon varies in color inside and out. Sometimes dark pink is okay, depending on the variety!
This looks wonderful and I will be trying it soon.