Asian Salmon

Asian Salmon

Seafood Fish Salmon

Wild salmon is marinated and baked in an Asian-inspired soy and sesame sauce, served with hot cooked rice.

Servings per recipe: 8
Calories per serving: 388
Preparation time: 15m
Total cooking time: 1h 45m


  • 2 pounds salmon fillets, with skin
  • 2 tablespoons olive oil
  • 2 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon packed brown sugar
  • 2 cloves garlic, minced
  • 1 pinch ground black pepper
  • 2 tablespoons minced onion
  • 1 tablespoon sesame oil
  • 2 cups long-grain white rice
  • 1 teaspoon dried dill weed
  • 3 cups water


  • 1   Make several shallow slashes in the skinless side of the salmon fillets. Place fillets skin-side down in a glass baking dish. In a medium bowl, whisk together the olive oil, rice vinegar, soy sauce, brown sugar, garlic, pepper, onion and sesame oil. Pour the liquid over the salmon, cover, and refrigerate for 1 to 2 hours.
  • 2   Preheat the oven to 350 degrees F (175 degrees C).
  • 3   In a medium saucepan, combine the rice, water, and dill weed. Cover pan, bring to a boil, then reduce heat to low and cook 20 minutes, until rice is tender and water has been absorbed. Allow to stand for 5 minutes before removing lid and fluffing rice with a fork.
  • 4   Remove cover from salmon, and bake the fish and the marinade for about 30 minutes, or until fish can be flaked with a fork. Serve salmon over the rice, and pour sauce over.

Nutrion facts:

Total Fat 12g 19%
    Saturated Fat 2.0g  
Cholesterol 51mg 17%
Sodium 279mg 11%
Potassium 481mg 13%
Total Carbohydrates 39.6g 13%
Dietary Fiber 0.7g 3%
Protein 27.9g 56%
Sugars 2g  
Vitamin A 104IU  
Vitamin C 1mg  
Calcium 63mg  
Iron 3mg  
Thiamin 0mg  
Niacin 14mg  
Vitamin B6 1mg  
Magnesium 47mg  
Folate 116mcg