Marinated Asian Salmon

This citrusy, savory, and fabulously gingery, garlicky Marinated Asian Salmon recipe makes the most flavorful salmon you’ll ever have. While you do have to plan a few hours ahead, it’s easy to make and well worth the small amount of prep you need to do in advance.

caramelized cooked salmon filets on a white plate with chopped parsley garnish

You can serve this salmon hot immediately after cooking, but it really shines when you cool it down and serve it flaked over greens for the ultimate salad. The longer marinating process gives the fish time to absorb the perfectly balanced marinade all the way through.

Because of how deeply the marinade penetrates the fish, it is still mega-flavorful even when cold! No boring fish here.

Asian Salmon Marinade

To make this Asian salmon, you’ll need the following ingredients:

salmon fillets
avocado oil
white miso paste
tamari
rice wine vinegar
limes
lemons
garlic
ginger
Sriracha
Sambal Oelek or other chili garlic paste

salmon filets in marinade in a glass container

Whether you use previously frozen and thawed or fresh salmon filets, you’re going to be wowed by this Asian marinated salmon. Skin-on fillets will yield the best flavor, but you can substitute boneless, skinless salmon if you need to.

Likewise, avocado oil is the best for this recipe, but olive or grapeseed oil can be swapped in if you cannot find it. While we’re discussing possible substitutions, you can definitely switch soy sauce in for tamari, but be aware that brings a little less oomph and a little more sodium to the recipe.

White miso paste, if you haven’t used it, is a fermented soybean paste that lends a subtle and delicate savoriness to everything it touches. It’s not assertive, but it just brings a little magic that makes everything taste a little more like itself.

Asian Salmon Recipe

Place the salmon in a glass container, skin side down. To prepare the marinade, combine all of the remaining ingredients in a small bowl and whisk well.

Pour the marinade over the salmon and cover the container. Refrigerate overnight, or for a minimum of 12 hours, preferably for 24 hours.

When ready to cook the salmon, preheat the oven to 375°F. Lay the marinated salmon on a parchment lined sheet pan.

Roast for 20-25 minutes until the flesh looks firm, but still juicy, or until the internal temperature of the fish in its thickest part registers 145°F. If desired, broil the fish for the last couple of minutes of cooking time to caramelize the tops of the fillets.

Cool the salmon at room temperature the refrigerate in an airtight container. The roasted salmon will keep in the refrigerator for up to 5 days.

With this salmon nestled on a bed of baby greens, fresh herbs, glass noodles, avocado, crunchy cabbage and carrots, pickled broccoli and a to-die-for chili lime dressing, this Asian Salmon Salad is a showstopper.

This is a salad to get very excited for – just ask my friends and family. I’ve been shouting about it for months, and I’m thrilled to be sharing it with you at last.

Place the salmon in a glass container, skin side down.
To prepare the marinade, combine all of the remaining ingredients in a small bowl and whisk well. Pour the marinade over the salmon and cover the container. Refrigerate overnight, or for a minimum of 12 hours, preferably for 24 hours.
When ready to cook the salmon, preheat the oven to 375°F. Lay the marinated salmon on a parchment lined sheet pan. Roast for 20-25 minutes until the flesh looks firm, but still juicy, or until the internal temperature of the fish in its thickest part registers 145°F. If desired, broil the fish for the last couple of minutes of cooking time to caramelize the tops of the fillets.
Cool the salmon at room temperature the refrigerate in an airtight container. The roasted salmon will keep in the refrigerator for up to 5 days.