Rating: 4.5 stars 4.5
863 Ratings
  • 5 star values: 564
  • 4 star values: 232
  • 3 star values: 53
  • 2 star values: 9
  • 1 star values: 5

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

Recipe Summary

prep:
15 mins
cook:
30 mins
additional:
1 hr
total:
1 hr 45 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Preheat the oven to 350 degrees F (175 degrees C).

  • 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.

  • 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.

Nutrition Facts

388 calories; protein 27.9g; carbohydrates 39.6g; fat 12g; cholesterol 50.5mg; sodium 278.5mg. Full Nutrition
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