Ginger-Soy Baked Salmon
Crisp, crackly, crunchy skin that can rival the best roast chicken's;
Recipe Summary Ginger-Soy Baked Salmon
Light and tangy baked salmon!Ingredients | Baked Salmon Fillet Temperature1 tablespoon sesame oil2 cloves garlic, minced⅔ cup light soy sauce3 tablespoons rice wine3 tablespoons rice vinegar1 ½ teaspoons ground ginger½ teaspoon wasabi paste2 (5 ounce) salmon filletsDirectionsHeat sesame oil in a skillet over medium heat; stir in garlic. Cook and stir until fragrant, about 1 minute. Transfer to a large glass or ceramic bowl.Add soy sauce, rice wine, rice vinegar, ginger, and wasabi paste to the garlic-sesame oil mixture; whisk to combine. Add salmon fillets and turn to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 20 minutes.Preheat the oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with parchment paper.Remove fillets from the marinade, shake off excess, and place on the prepared baking sheet. Discard the remaining marinade.Bake in the preheated oven until fish flakes easily with a fork, 10 to 15 minutes.Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.Info | Baked Salmon Fillet Temperatureprep: 5 mins cook: 15 mins additional: 20 mins total: 40 mins Servings: 2 Yield: 2 fillets
TAG : Ginger-Soy Baked SalmonMain Dish Recipes, Seafood Main Dish Recipes, Salmon, Baked Salmon Recipes,
