Asian Salmon

This salmon is so moist and delicious. It serves 4 people, though I could easily eat half of it by myself! Serve with edamame (soy beans) and stir-fried baby bok choy and shitake mushrooms.

  • 1 1/4 pounds wild Alaskan Salmon fillet
  • 1/2 cup low-sodium soy sauce or wheat-free tamari
  • 1/4 cup unseasoned rice vinegar
  • 2 tbs. fresh lemon juice
  • 2 tbs. oyster sauce
  • 1 tbs. fish sauce
  • 1 tsp. toasted sesame oil
  • 1 tsp. sambal olek (chili paste)
  • 2 tbs. agave nectar
  • 1 tbs. fresh grated ginger
  • 1 tbs. fresh minced garlic
  • 3 green onions, thinly sliced
  • 1/2 cup panko bread crumbs
  1. Preheat oven to 500 degrees. Line a  13×9 glass baking dish with aluminum foil. Rinse salmon and pat dry. Place in baking dish.
  2. In a large mixing bowl, combine soy sauce, vinegar, lemon juice, oyster sauce, sambal olek, fish sauce, sesame oil, ginger, garlic, and green onions. Stir to combine.
  3. Pour about 1/3 cup mixture over the fish. Cover the fish with the panko breadcrumbs. Then carefully pour the rest of the liquid over the fish, soaking the breadcrumbs. Set aside for 15 minutes to marinate.
  4. Place in oven and bake about 18-20 minutes, until the fish reaches an internal temperature of 120 degrees. Remove from oven and tightly wrap pan with aluminum foil. Let rest 15 minutes before serving.

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