Asian Baked Salmon

asian baked salmon

Salmon has become a staple in my kitchen these days. Not quite like chicken, but getting there! I try to incorporate more wild fish into our diet and wild salmon is the most readily available in my grocery store. I usually buy wild sockeye salmon because it’s very high in omega-3 fatty acids. Since our bodies cannot produce these fatty acids, it’s important that we eat food containing it. Omega-3 fatty acids promote heart health by lowering triglycerides which is essentially the fat in our blood.

I never fry fish in my apartment because it takes days to air out the fishy smell. Plus, it often leaves my stove very messy from the oil splattering everywhere. I love this salmon recipe because it works well in your oven, which means easier cleanup and no fishy smell in your house! I also love the soy sauce in the recipe because it adds such a nice Asian flavor to the dish. Serve with a side of rice and veggies and you’ll have a delicious healthy dinner in no time!   Continue reading

Baked Salmon


This quick and delicious salmon recipe was inspired by Michael. The first dish he ever made for me was salmon baked in parchment paper. He piled chopped tomatoes, garlic, and onion onto salmon fillets and wrapped them up with parchment paper. This allowed the fish to steam in the oven, creating moist and quick-cooking fish fillets. I’ve continued to use his recipe and cooking method, but simply changed a few things ;). I added herbs and spices to the recipe, and use foil instead of parchment paper. I find that it’s easier to fold and wrap, and is less expensive than parchment paper.

What I love about baking fish in foil or parchment paper is you could use almost any type of fish fillet and toppings. We eat a lot of fish during the week, and this cooking method allows me to make healthy dinners in a short amount of time. Besides this salmon recipe, I’ve also made codfish topped with shitake mushrooms, scallions, ginger, soy sauce, and toasted sesame oil. YUMMY! Continue reading