This post featuring my elegant Asian marinated salmon recipe contains affiliate links.
I used to think I couldn’t make salmon at home. It was one of those items I only ate at restaurants.
Of course, when you’re gluten-free and have celiac disease, you start cooking and experimenting at home so you can enjoy your favorite foods again… safely of course!
At first I started grilling fish, but that wasn’t easy to do. The fish would fall through the grill racks and create such a mess.
While the fish tasted great when I grilled it, I wasn’t a big fan of the work involved with grilling. Plus, with the colder weather among us, I’m less inclined to grill outside.
Today I find it so much easier to simply bake the fish at home.
Baking really makes the fish juicy and flavorful… and I promise, it won’t smell up your house if you use fresh fish and a wonderfully fragrant marinade (the Asian flavors made my house smell wonderful!).
For many years now, I’ve been baking my fish with much success – and my family LOVES when I do. My kids enjoy salmon and whenever I make it they gobble it up fast!
This particular Asian Marinated Salmon has a lot of bold and delicious flavors and only a few key ingredients.
To make the marinate for this salmon dish, you simply need some gluten-free tamari, garlic cloves, dijon or brown mustard, sesame oil, onion flakes, Asian garlic chili-sauce and sesame seeds. It may sound like a lot of ingredients, but I have a feeling you have most of these items in your pantry already.
Once you mix all the marinade ingredients together, pour it over the fish and allow it to sit, at room temperature, for 20 minutes. If you have planned ahead, you can even marinade the fish overnight in the fridge, and then just take out of the fridge 20 minute before placing it on the oven.
I recommend using a high temperature to really cook the fish fast and then allow it to rest for a bit to continue cooking after removed from the oven.
I served my Asian Marinated Salmon alongside some fun Mung Bean Pasta by Explore Asian. This pasta is completely gluten-free and has a wonderful noodle-like texture. I topped the gluten-free pasta alternative with a little sesame oil, garlic and other seasonings to taste. Delic!
Asian Marinated Salmon
- 4-6 salmon filets or 1 large salmon (~2 lb) slab
- 2 Tbsp. gluten free tamari (low sodium preferred)
- 2 minced garlic cloves (more if you like garlic!)
- 1 Tbsp. dijon or brown mustard
- 1 tsp. sesame oil
- 1 tsp. onion flakes or powder
- 1 tsp. Asian garlic chili sauce
- 1 tsp. sesame seeds (more if desired)
- Dash of salt and pepper (go easy on the salt if your tamari is not low sodium)
- Preheat oven to 400 degrees F
- Prepare a baking sheet with heavy duty foil and cooking spray
- Lay fish on baking sheet
- In a small bowl, combine tamari, garlic, dijon, sesame oil, onion flakes, garlic chili sauce and sesame seeds. Mix well and pour over fish.
- Add salt and pepper to taste.
- Allow fish to sit on baking sheet at room temperature for 20 minutes to allow fish to marinade with all the ingredients.
- After 20 minutes, put the fish in the oven. Cook for about 12-16 minutes (depending on how well cooked you like your fish - less for filets and more for large slab of fish.
- Test for doneness by inserting fork into meatiest part of fish. If it's slightly firm, it's done. If it's mushy, cook a bit longer.
- Take salmon out of oven and allow it to cool for 5-10 minutes before serving.
- Serve alongside rice, gluten free noodles, stirfry veggies, etc.