Slow Baked Asian Salmon in Foil with Honey Soy Glaze
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.
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.
Serving: 6 ounces of salmon or ¼ of the recipe, Calories: 327kcal, Carbohydrates: 14g, Protein: 35g, Fat: 14g, Saturated Fat: 2g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 5g, Cholesterol: 94mg, Sodium: 578mg, Potassium: 866mg, Fiber: 1g, Sugar: 13g, Vitamin A: 68IU, Vitamin C: 1mg, Calcium: 25mg, Iron: 2mg