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!
PrintSlow Baked Asian Salmon with Wilted Greens
Yield: 4 1x
Print Recipe
Pin RecipeDescription
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!
Ingredients
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
Instructions
- 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.
Kristen Stevens
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Hi, I’m Kristen! 
Wow this glaze tasted amazing!!
★★★★
I’m so happy to hear it was a win!!
Love this receipe 200F for 40 minutes was not enough cooking time for my salmon i changed it to 325 for 25 minutes. It had a lot of juice so I hope it won’t dry. I made this receipe before for my family and they loved it. I can’t remember what tempurature I used though. also I bought my salmon in the frozen section where it was prepackaged and it was very thick cut.
I’m so happy you like the recipe!
Looking for healthy, low calorie meals, and this salmon looks scrumptious and very easy to make. Thank you very much. I can’t wait to try it and to enjoy browsing through your other delicicous looking creations.
You’re so welcome, Karin! Thanks for stopping by The Endless Meal!!
★★★★★
Hi,
Sounds delicious but 200 degrees sounds pretty hot for 40 minutes cooking time. I’m worried it’s going to dry up??
Hi Kelly,
Oh no not at a all! 200 degrees fahrenheit (not celsius!) is close to as low as most ovens go. It’s actually pretty hard to overcook a thicker fish, like salmon, when it’s being cooked at 200 degrees. If you’re worried about it at all you can always check it earlier.
This looks really good!
I would like to cook this also but do you know how many minutes the salmon needs when it’s in 4 seperate pieces instead of 1 big piece? I bought salmon fillets …
Thanks for the recipe!
Thank you so much! I would start with 30 minutes, then have a peek to see how they’re coming along. They will take a little less time, but not a lot less.
Hope that helps!
Thanks!
thanks for the tip, Your pictures are beautiful.
Thank you so much!! 🙂
★★★★★