Baked Soyaki Salmon in Oven
390kcal
Ingredients
- 4 salmon fillets about 1.5–2 lbs total
- ½ cup soyaki sauce
- 2 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1 tablespoon olive oil
- 1 teaspoon sesame oil optional
- 1 tablespoon lemon juice
- 1 teaspoon sesame seeds
- 2 tablespoons sliced green onions
- Salt and black pepper to taste
- Lemon slices for serving optional
Equipment
- Baking sheet
- Parchment paper or aluminum foil
- Measuring spoons
- Whisk or spoon
- Kitchen brush (optional)
- Paper towels
Method
- Prepare the salmon
- Pat the salmon fillets dry with paper towels.
- Place them on a plate or shallow dish.
- Make the soyaki marinade
- In a bowl, combine soyaki sauce, minced garlic, grated ginger, olive oil, sesame oil, and lemon juice.
- Mix well until combined.
- Marinate the salmon
- Pour the soyaki marinade over the salmon fillets.
- Allow the salmon to marinate for 30 minutes to 1 hour for the best flavor.
- Preheat the oven
- Preheat the oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
- Bake the soyaki salmon
- Place the salmon fillets on the prepared baking sheet.
- Brush extra soyaki sauce over the top.
- Bake for 12–15 minutes, depending on the thickness of the salmon.
- Finish and serve
- Check that the salmon flakes easily with a fork.
- Add sesame seeds and green onions on top.
- Serve warm with rice, noodles, or bok choy soyaki vegetables.
Nutrition
Serving170gCalories390kcalCarbohydrates12gProtein42gFat20gSaturated Fat4gPolyunsaturated Fat5gMonounsaturated Fat8gCholesterol105mgSodium850mgPotassium720mgFiber1gSugar8gVitamin A250IUVitamin C4mgCalcium30mgIron-3mg
Notes
- For the juiciest results, avoid overcooking the salmon.
- Fresh salmon works best, but properly thawed frozen salmon can also be used.
- Do not marinate salmon for too long because the texture may become softer.
- For extra glaze, brush additional soyaki sauce during the last few minutes of baking.
- This recipe pairs especially well with jasmine rice, steamed vegetables, or bok choy soyaki.
- Leftover baked soyaki salmon can be stored in an airtight container in the refrigerator for up to 3 days.