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This Asian salmon is slow-baked and always turns out flaky and tender. It is the easiest Asian salmon recipe that's packed with flavor from the most delicious honey soy marinade. You will love it!
This is a salmon recipe that we've been making for years. The simple glaze has that irresistible sweet and salty thing going on and the salmon always turns out tender.
We have two well-loved methods for cooking salmon. One is quick and one is slow. If you're in a hurry and are willing to pay close attention, opt for the quick baked salmon. If you want a salmon recipe that you don't have to fuss over and is nearly impossible to overcook, go with this slow-baked Asian salmon.
Why we love slow baked Asian salmon
Let's be honest … most of the time when we eat salmon it's dry, tough and not all that exciting. Right? Right. I'm going to share with you the trick to cooking tender, juicy and absolutely perfect salmon. Wanna hear it?
It's called: Low and Slow
You see, every time you put your salmon in a hot oven or on a hot BBQ the proteins in it seize up and turn an otherwise yummy fish into a rock. You don't want that.
By cooking the salmon at a low temperature you let it slowly heat up. It has time to chillax and the proteins relax with it. What you're left with is salmon that looks almost the same as it did when it went into your oven but is fully cooked and still super tender.
It'll take a little longer to cook through than you're used to but trust me, this is the way you want to cook your salmon.
One of the things I love most about making this Asian salmon is that it literally takes me about 5 minutes before it's in the oven and I can sit down and get back to watching cat videos. Wait, did I just say that? I meant to say get back to reading super important, intellectual books, obviously.
Because this salmon takes a little longer to cook you will want to start dinner at least 40 minutes before you plan on eating it.
How to make slow baked Asian salmon
- Lay a piece of aluminum foil on the counter.
- Put the salmon on top of it.
- Mix the honey, sesame oil, ginger, and the few other delicious Asian flavors and pour them over the salmon.
- Bundle the salmon up so that it is in a sealed package and pop it in the oven.
- Go sit down, watch cat videos, or make a cocktail. Don't come back to the kitchen for at least 40 minutes.
See how easy that was?
READ MORE: Slow Baked Chili Salmon
What to serve with Asian salmon?
This salmon will be the star of the show, so the sides can be pretty simple. We often make our Best Roasted Broccoli recipe and crank the heat in the oven up after the salmon comes out so that the broccoli crisps. If you're quite hungry, a pot of rice or quinoa is a good idea. Here are a few of our other favorite sides.
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- 1 ½ lb. salmon fillet
- 3 tablespoons honey
- 2 tablespoons soy sauce (gluten-free or coco aminos, as needed)
- 1 tablespoon sesame oil
- 1 inch piece of ginger (very finely minced)
- 1 clove garlic (very finely minced)
- Optional: 1 finely chopped red chili
- For garnish: toasted sesame seeds and sliced green onions
- Preheat your oven to 200 degrees Fahrenheit.
- Lay a piece of aluminum foil that is large enough to wrap the salmon in on a baking sheet. Place the salmon on top.1 ½ lb. salmon fillet
- In a small bowl mix together the honey, soy sauce, sesame oil, ginger and garlic. Pour the glaze over the salmon and wrap the aluminum foil loosely around the salmon.3 tablespoons honey, 2 tablespoons soy sauce, 1 tablespoon sesame oil, 1 inch piece of ginger, 1 clove garlic, Optional: 1 finely chopped red chili
- Bake in the preheated oven for about 40 minutes, or until the salmon flakes easily with a fork. Another way to check for doneness is to insert an instant read thermometer into the thickest part of the salmon. You want the temperature to be 140 degrees fahrenheit (60 degrees Celsius).
- Serve the salmon with some sesame seeds and green onions sprinkled over the top.For garnish: toasted sesame seeds and sliced green onions
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.