Asian Roasted Salmon

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Quick Facts:

Serves 4


For the salmon:
4 five ounce fillets of wild salmon with skin on

For the marinade:
¼ cup mushroom flavored soy sauce
¼ cup sake or dry white wine
¼ cup mirin
2 tablespoons muscovado or brown sugar
3 tablespoons chopped green onion
3 tablespoons Very Lazy Ginger (or other pickled ginger)

For the salad:
2 zucchini, thinly sliced lengthwise with a mandolin or sharp knife
1 carrot, peeled and finely chopped

For the dressing:
¼ cup crème fraiche
1 – 2 Tbsp garlic chili sauce
Juice of 1 lime
Salt, to taste
Cilantro leaves for garnish, optional


1. Combine the marinade ingredients. Put in a large Ziploc bag. Add the salmon and refrigerate 2-4 hours.
2. Preheat the oven to 450 degrees.
3. Whisk the crème fraiche, garlic chili sauce, lime juice and salt. Set aside.
4. Place the salmon on a sheet pan and roast until cooked, but still a bit rare in the center, about 5 minutes depending on thickness.

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