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Slow Baked Asian Salmon is always tender and juicy. I have a trick to making perfectly cooked salmon every time and I’m sharing it with you! You will love it.
Scale
Ingredients
For the salmon:
- 1 1/2 lb. salmon fillet, skin and pin bones removed
- 3 tablespoons honey
- 2 tablespoons soy sauce (gluten-free, if needed)
- 1 tablespoon sesame oil
- 1 1″ piece of ginger, very finely minced
- 1 garlic clove, 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, 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.
