Asian Baked Salmon Recipe

This Asian Baked Salmon is an easy weeknight dinner with a savory-sweet marinade made with soy sauce, sesame oil, garlic, ginger, and orange juice. It takes minimal prep and bakes in about 10–15 minutes, making it easy to get dinner on the table without much fuss. Serve it with stir-fried veggies and white or brown rice for a simple meal.

Ingredients Notes

Made with simple ingredients and minimal prep, this Asian-style salmon is the perfect solution for busy weeknights when you crave something deliciously wholesome. Here is what you’ll need to make this recipe:

• Fresh salmon fillets– Whether you opt for individual portions or a whole half fish, be sure to choose high-quality, fresh salmon for the best results. Costco is usually where I get my salmon, they consistently have fresh cuts and has the best price.

Asian Marinade Ingredients

• Soy sauce– forms the base of the marinade, infusing the salmon with rich umami flavor.
• Orange juice– Bright and tangy, orange juice adds a refreshing citrus note to balance the richness of the salmon.
• Sesame oil– With its distinctive nutty flavor, sesame oil adds depth and complexity to the marinade.
• Garlic and fresh ginger– These aromatic ingredients lend a flavorful kick to the marinade, complementing the natural sweetness of the salmon. Ground ginger is fine to use if you don’t have fresh.
• Honey– A touch of honey brings a hint of sweetness to the marinade, balancing out the savory and tangy flavors.
• Black pepper– A dash of black pepper adds a subtle warmth and depth of flavor to the marinade.
• Sesame seeds– (for garnish, optional) Toasted sesame seeds make for a delightful finishing touch, adding a nutty crunch to the dish.

If you love love love Salmon, try these other fish recipes: Air Fryer Asian Salmon, Baja Fish Tacos, Crispy Red Fish Sandwiches & Old Bay Home Fries, Southwest Cod Cakes with Mexican Sweet Rice, and Fish Sticks Recipe with Cucumber Dill Sauce.

How to Make Asian Baked Salmon

For full recipe details, including ingredient measurements, see the printable recipe card down below. Here are step-by-step directions on how to make the marinade and bake the salmon:

Step 1: Make the Asian Marinade

In a large bowl, zip-top bag, or container with a tight-fitting lid, combine all of the marinade ingredients, leaving out the salmon. Add the salmon fillets, making sure they’re well coated in the marinade. Cover and refrigerate for about 1 hour.

Step 2: Prepare for Baking

When you’re ready to bake, preheat your oven to 350° F. Line a baking sheet with aluminum foil to make cleanup easier, then lightly grease the foil with a little olive oil or use parchment paper instead to help keep the salmon from sticking.

Step 3: Bake the Salmon

Remove the salmon from the marinade and place it skin-side down on the prepared baking sheet. Bake for about 15 minutes for one large fillet or 10 minutes for individual portions. The exact baking time will depend on the thickness of the salmon and how your oven runs, so keep an eye on it toward the end.

Pro Tip: The best secret to juicy salmon? Be sure not to overcook it. Using an instant read thermometer, aim for an internal temperature of 145° F at the thickest part of the fish.

Step 4: Finish and Serve

The salmon is ready when it’s opaque and flakes easily with a fork. Remove it from the oven, sprinkle with sesame seeds, and serve warm.

Tips for Success

• Don’t skip the marinade time. Even an hour makes a difference here, especially since the marinade needs time to work its way into the salmon.
• Use salmon pieces that are similar in thickness. This helps individual portions finish cooking around the same time instead of having thin pieces dry out while thicker ones are still undercooked.
• Keep an eye on the thickest part. Salmon can go from perfectly cooked to dry pretty quickly, so start checking a little early if your fillets are on the smaller side.
• Let excess marinade drip off before baking. Too much liquid pooling around the salmon can make the fish steam instead of allowing the surface to bake nicely.
• Grease the foil well if using skinless salmon. The sugary honey in the marinade can caramelize and stick to the foil, making it harder to lift the salmon off cleanly.

Side Dishes to Serve With Asian Baked Salmon

Need help thinking up side dishes to go with this Asian Salmon Recipe? I’ve got you covered. Here are some of my favorites.

• Famous Butter Rice – The buttery rice pairs well with the savory salmon and marinade.
• Easy Fried Rice Recipe – A filling side that works well with the Asian flavors.
• Roasted Veggie and Quinoa Salad – The roasted vegetables add a nice contrast to the salmon.
• Oven Roasted Asparagus Recipe – A simple vegetable side that balances the meal.
• Asian Slaw Recipe with Peanuts – The crunchy slaw adds freshness and texture.
• Pan Fried Potatoes – Crispy potatoes make the meal more filling.

This Asian Baked Salmon is an easy dinner to keep in your regular rotation. It works well for a weeknight meal and comes together with simple ingredients and minimal prep. The printable recipe card is below. Enjoy!

Variations

Want to switch things up? These simple swaps are easy ways to change the flavor of the salmon.

• Lime juice: Swap the orange juice for lime juice for a brighter, tangier flavor.
• Brown sugar: Use brown sugar instead of honey for a deeper, caramelized flavor.
• Sriracha or sweet chili sauce: Add a little sriracha for heat or sweet chili sauce for a sweeter, spicy version.

More Salmon Recipes to Try!

• Baked Salmon with Garlic Parmesan Bread Crumbs
• Honey Butter Sesame Salmon
• Leftover Salmon Croquettes
• Mom’s Famous Salmon Dip
• Air Fryer Asian Salmon

Storing and Reheating

While I would much rather enjoy seafood fresh the same day it’s made, I know sometimes there are leftovers. Allow salmon to cool to room temperature, then store in an airtight container in the fridge for up to 2 days. Enjoy it cold straight from the fridge or gently reheat it using a low-and-slow reheating method to preserve its moisture.

Freezing: I don’t recommend freezing fish that has been cooked. The texture turns mushy and not very good.

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.