Slow baked salmon is where it's at.
Let's be honest … most of the time when we eat salmon it's dry, tough and not all that exciting. Right? Right. I knew you thought so too.
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 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. It'll look like this:
- 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 flavours 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, go for a run or make a cocktail. Don't come back to the kitchen for at least 40 minutes.
See how easy that was?
If you make this Slow Baked Asian Salmon, remember to snap a pic and tag @theendlessmeal on Instagram so I can like and comment on your pictures!Print
Slow baked Asian salmon is always tender and juicy. Learn the trick to making perfectly cooked salmon every time you make it. You will LOVE it!
For the salmon:
- 1 large salmon fillet, skin and pin bones removed, about 1–1.5 lb.
- 3 tablespoons honey
- 2 tablespoons soy sauce (or sub Bragg's for gluten free)
- 1 tablespoon sesame oil
- 1 – 1” piece of ginger, grated with a microplaneor very finely minced
- 1 garlic clove, grated with a microplane or very finely minced
- Optional: 1 finely chopped red chili
- For garnish: freshly ground pepper, toasted sesame seeds, sliced green onions
For the wilted greens:
- 12 ounces of greens (yam greens are what are in the pictures but kale, spinach, chard, bok choy or gai lan also work well)
- 1 garlic clove, grated on a microplane or very finely minced
- Sea salt, to taste
- 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.
- In a small bowl mix together the honey, soy sauce or Bragg's, sesame oil, ginger and garlic. Pour the glaze over the salmon and wrap the aluminum foil loosely around the salmon.
- 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).
- Grind some pepper and sprinkle some sesame seeds and green onion over the top of the salmon. Serve the salmon on a bed of wilted greens.
For the wilted greens:
- Place the greens in a large frying pan over medium high heat and add 1/4 cup of water. Cover the pan and let the greens steam for 2-5 minutes, the exact amount of time will depend on the type of greens you are using. Take them off the heat as soon as they wilt. Add the garlic and toss the greens.