We had a nice piece of salmon to make for dinner tonight. I was really craving Asian flavors. I had recently seen an episode of Barefoot Contessa, an older one, where she made an Asian-style roasted salmon. Seemed easy enough, so I adapted it to fit the ingredients I had on hand and what I thought my kids would eat.
It turned out great! The fish was so moist and the soy/panko crust made it burst with flavor. My husband couldn't stop saying how much he liked it. My son ate the salmon without the panko topping and my daughter refused to even look at it. I'd say those are pretty good numbers.
Asian Roasted Salmon
- 1 1/4 pounds center-cut salmon fillet (1 to 1 1/2 inches thick)
- 1/2 cup soy sauce
- 1 tbsp rice vinegar
- 1 tbsp fresh-squeezed lemon juice
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1 large scallion/green onion, sliced thin
- 2 tsp chopped garlic
- 2 tsp crushed fresh ginger
- 3/4 cup panko (Japanese bread crumbs)
DirectionsLine an 8 by 12-inch baking pan with aluminum foil. You'll want a piece big enough to wrap around the salmon after it's done roasting. Place the salmon in the pan.
In a mixing bowl, combine the soy sauce, rice vinegar, lemon juice, oyster sauce, sesame oil, scallions, garlic, and ginger. Pour 1/3 of soy sauce mixture over the salmon fillet. Sprinkle the panko evenly over the fillet.
Meanwhile, preheat the oven to 500 degrees F.
When the oven reaches the right temperature, roast the salmon for 14 to 18 minutes, or for about 12 minutes per inch at the thickest part of the salmon. Peek in during the last few minutes as the panko topping can burn easily. Remove from the oven, wrap tightly with aluminum foil, and allow to rest for 15 minutes. Serve hot or at room temperature.