Easy Asian Bake Salmon

Salmon is so easy to prepare, and even the simplest of ingredients can bring out so much flavor.  Usually my roommate and I will just take a salmon fillet, season it with salt, pepper, lemon juice, and cover in bread crumbs and then pan fry it on a skillet.  So quick and easy!  However, we started to look at healthier alternatives to cooking fish, and currently the method of choice is baking, as it suits my laziness quite well.  One of the best ways to bake a fish is in a foil packet with some of the marinade, as it essentially poaches the fish with all the flavors and keeps the fish nice and moist!

Being Asian and all… soy sauce is one of my favorite marinade ingredients.  Of course, you should be careful to not oversalt your dish, as the soy sauce is rich in sodium.  I always buy low sodium soy sauce from the store.

Easy Asian Bake Salmon (from Allrecipes.com)

Yields: 2 servings


  • 1 lb salmon fillet
  • 1/2 lemon (or substitute lemon pepper)
  • Ground black pepper to taste
  • Garlic powder to taste (or substitute 1 clove of minced garlic)
  • 1/4 C soy sauce
  • 1/4 C brown sugar
  • 1/4 C water
  • 3 Tbsp vegetable oil
  • 1 tsp sesame oil


Season the salmon fillet with the pepper, and garlic powder.  For the lemon, I use every bit of it!  I first zest the lemon and squeeze the juice, the use both to season the salmon (or if you don’t have a lemon, just use lemon pepper).  I don’t like to waste the leftover lemon pieces, so I actually slice it up and throw it in my marinade bag.

In a small bowl, mix together the soy sauce, brown sugar, water, vegetable oil, and sesame oil until the sugar is dissolved.  Put the fish in a large Ziploc bag, pour the marinade mixture in, and seal the bag.  Refrigerate for 2-4 hours.  The longer you marinate the fish, the better it tastes!

However, if you are short on time and don’t have 2+ hours to wait, I have noticed the “foil packet” method will help ensure the results are still flavorful as the packet gently poaches the fish in the mixture.  Take a large piece of aluminum foil and wrap it around the fish like a bowl.  Pour half of the marinade mixture into the packet, and close the packet.

Place the foil packet on a pan (just to catch any of the juices) and place in the oven for 20 minutes at 425°F.  Make sure the foil packet is loose and slightly open to let the air circulate, otherwise will take much longer to cook thoroughly.

Now, I take the other half of the leftover marinade mixture and place it in a sauce pan.  I let the mixture simmer on the stove top until reduced.  You can use the glazed sauce to sauté some vegetables to serve with the fish.

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