Slow-Baked Asian Salmon in Foil with Honey Soy Glaze

My slow-baked Asian salmon comes out of the oven tender and sitting in a honey-soy-ginger sauce that makes itself while it bakes. It takes about ten minutes to get it in the oven, then the low heat does the rest.

My slow-baked Asian salmon comes out of the foil tender enough to break apart with a spoon, sitting in a honey-soy-ginger sauce that makes itself while it bakes. I serve it over rice so none of the sauce goes to waste.

The trick is the foil and a very low oven. I pour the honey, soy sauce, sesame oil, ginger, and garlic over the raw salmon, fold the foil loosely around it, and bake it at 275°F. At that heat, the honey never gets hot enough to burn, and the juices the salmon releases collect in the foil and loosen the glaze into a sauce. There’s no saucepan and no broiler, just about ten minutes of work before it goes in the oven.

If you’d rather have a dry rub than a sauce, my slow-roasted salmon bakes uncovered with smoky spices. This one is for nights when I want dinner over rice with plenty to spoon on top.

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Slow Baked Asian Salmon in Foil with Honey Soy Glaze

Prep: 10 minutes mins

Cook: 40 minutes mins

Total: 50 minutes mins

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Tender salmon with its own honey ginger sauce, made by folding the foil loosely around the glaze and baking it low. Serve it over rice with toasted sesame seeds and green onions on top.

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Ingredients

• ▢ 1 ½ lb salmon fillet
• ▢ 3 tablespoons honey
• ▢ 2 tablespoons soy sauce
• ▢ 1 tablespoon toasted 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

Instructions 

• Preheat your oven to 275 degrees Fahrenheit. Lay a piece of aluminum foil 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 the honey, soy sauce, sesame oil, ginger, garlic, and chili (if using). Pour the glaze over the salmon and wrap it loosely in aluminum foil.
  3 tablespoons honey, 2 tablespoons soy sauce, 1 tablespoon toasted 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. When the salmon is done cooking, it will feel firm but still give a little when you press a finger into the top. If you have a meat thermometer, it should read 125-130 degrees Fahrenheit (see notes).
• Serve the salmon with some sesame seeds and green onions sprinkled over the top.
  For garnish: toasted sesame seeds and sliced green onions

Notes

Temperature: The USDA recommends cooking fish to 145 degrees Fahrenheit, which will give you firm, fully opaque salmon. I pull mine out of the oven at 125 to 130 and let it rest, which is how most restaurants serve it and how I like it best. Cook it to whatever you’re comfortable with.

Nutrition

Serving: 6 ounces of salmon or ¼ of the recipe, Calories: 327kcal (16%), Carbohydrates: 14g (5%), Protein: 35g (70%), Fat: 14g (22%), Saturated Fat: 2g (13%), Polyunsaturated Fat: 6g, Monounsaturated Fat: 5g, Cholesterol: 94mg (31%), Sodium: 578mg (25%), Potassium: 866mg (25%), Fiber: 1g (4%), Sugar: 13g (14%), Vitamin A: 68IU (1%), Vitamin C: 1mg (1%), Calcium: 25mg (3%), Iron: 2mg (11%)

© Author Kristen Stevens

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.

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