This citrus, savory and gum stick-cured Asian salmon recipe makes the most delicious salmon you have. While you have to plan a few hours in advance, it’s easy to make and worth the little preparation that needs to be done in advance.
Marinated Asian salmon
You can heat this salmon right away after cooking, but it does glow when you cool down and place it on the vegetables for the ultimate salad flakes. The longer marinating process gives the fish time to absorb the perfectly balanced marinade.
As the marinade penetrates deep into the fish, it still has a giant scent even in the cold! There are no boring fish here.
Asian salmon marinated
To make Asian salmon you need the following ingredients:
- Salmon slices
- Avocado oil
- White O sauce
- Tamari
- Rice wine vinegar
- lime
- lemon
- garlic
- ginger
- Sriracha
- Sambal Oelek or other chili garlic sauce
Whether you use previously frozen and thawed or fresh salmon filet, you will be surprised by this Asian marinated salmon. The skin rounded corners will produce the best flavor, but you can replace boneless, skinless salmon if needed.
Again, avocado oil is the best oil for this recipe, but if you can’t find olive or grape flavored oil. You can certainly switch soy sauce to tamari when we discuss possible alternatives, but be aware that brings a little less recipe and a little less sodium.
White O sauce (if you haven’t used it yet) is a fermented soy batter that gives it a subtle and subtle flavor to everything you touch. It’s not decisive, but it brings some magic to make everything taste more like itself.
Asian Salmon Recipe
Place the salmon in a glass container with one side of the skin down. To prepare the marinade, mix all the remaining ingredients in a small bowl and stir well.
Pour marinade over salmon and cover the container. Refrigerate overnight, or at least 12 hours, preferably for 24 hours.
When you are ready to cook salmon, preheat the oven to 375°F. Place the marinated salmon on a pan lined with parchment paper.
Bake for 20-25 minutes until the meat looks firm but is still juicy, or until the internal temperature of its thickest fish is 145°F. Grill the fish during the last few minutes of cooking time, if necessary, to caramel the top of the fillet.
Cool the salmon in a sealed container at room temperature. Grilled salmon will be stored in the refrigerator for up to 5 days.
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Place the salmon in a glass container with one side of the skin down.
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To prepare the marinade, mix all the remaining ingredients in a small bowl and stir well. Pour marinade over salmon and cover the container. Refrigerate overnight, or at least 12 hours, preferably for 24 hours.
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When you are ready to cook salmon, preheat the oven to 375°F. Place the marinated salmon on a pan lined with parchment paper. Bake for 20-25 minutes until the meat looks firm but is still juicy, or until the internal temperature of its thickest fish is 145°F. Grill the fish during the last few minutes of cooking time, if necessary, to caramel the top of the fillet.
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Cool the salmon in a sealed container at room temperature. Grilled salmon will be stored in the refrigerator for up to 5 days.
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