Asian Salmon

Asian Salmon

I had my first dinner party in my new place. I had forgotten how much I love to entertain. It is fun to actually have a table where I can have more than one friend over at a time. It was great to share my new home with my friends, who are always willing taste testers.

I selected Asian Salmon, a recipe I had seen by Ina Garten, for my inaugural meal. I found great salmon at my new favorite story, Fresh and Easy. Have you discovered it? My friend called me from there a week ago saying, “this place rocks”. I went on over and discovered what a deal many of their items are. They had great meat; some good produce deals and many other bargain items. This is not an advertisement, just my opinion. I must have told 10 people about it that very same day. In this economy I can not recommend this store enough.

So back to the food. I made the sauce ahead of time and kept it chilled. The fish was very moist and flavorful. Make sure the bread crumbs absorb the marinade for the best results.

Asian Salmon
adapted from Ina Garten’s Barefoot Contessa at Home
Serves 4

2 pounds center-cut salmon fillet (1 1/2 inches thick)
1 cup soy sauce
1/4 cup rice vinegar
1/4 cup freshly squeezed lemon juice (2 lemons)
2 tablespoons oyster sauce
1 tablespoon fish sauce
1 tablespoon toasted (dark) sesame oil
1 1/2 teaspoons chili paste
1/2 cup sliced scallions (2 scallions)
2 tablespoons minced garlic (8 large cloves)
2 tablespoons minced fresh ginger
1 1/2 cups panko (Japanese bread crumbs)


Ingredients for Asian Salmon

Line an 8 by 12-inch baking pan with aluminum foil. Place the salmon in the pan.

Salmon in Pan

In a mixing cup, combine the soy sauce, rice vinegar, lemon juice, oyster sauce, fish sauce, sesame oil, chili paste, scallions, garlic, and ginger. Pour 1/3 of soy sauce mixture over the salmon fillet. Sprinkle the panko evenly over the fillet. Pour the rest of the soy sauce mixture evenly over the panko. Be sure to soak the panko completely and if any runs off, spoon back onto the salmon. Set aside for 15 minutes, leaving all the sauce in the pan.


Meanwhile, preheat the oven to 500 degrees F. Roast the salmon for 18 to 20 minutes, or for about 12 minutes per inch at the thickest part of the salmon. The internal temperature will be 120 degrees F on a meat thermometer when it’s done. Remove from the oven, wrap tightly with aluminum foil, and allow to rest for 15 minutes. Serve hot or at room temperature.

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