Salmon is my favorite fish to broil or grill, and one of my favorite recipes is this Asian marinade that you pour over the fish before baking. This post contains affiliate links. Please see my disclosures.
I used to only eat salmon at restaurants. I was intimated to make fish at home. I thought I could never prepare it so it tasted as good as it did at a restaurant.
Of course, when you eat gluten free and have celiac disease, you start cooking and experimenting at home so you can enjoy your favorite foods again… safely of course!
There are a few strategies to making salmon at home. First, you need to season the fish well, either with a good recipe or good marinade.
Second, you need to cook it until it’s just done. Finding the right temperature and length of time to cook your fish will depend on the size and thickness of the filet. Salmon is easy to overcook, so you must be mindful of the time and temperature.
In this post, I’ll share my Asian salmon marinade recipe with you, as well as discuss how to cook the fish either in your oven or on the grill.
Asian Marinade Recipe
This particular Asian marinade has a lot of bold and delicious flavors. All ingredients are easily found at your local grocery store.
In a small bowl, combine:
- ¼ cup tamari sauce
- 2 garlic cloves, minced
- 1 tbsp Dijon or brown mustard
- 1 tbsp honey
- 1 tsp sesame oil
- 1 tsp ground ginger
- 1 tsp onion flakes
- 1 tsp Asian garlic chili sauce
- 1 tsp sesame seeds
- Fresh ground pepper
Mix all the ingredients together and then pour it over the salmon filets. This marinade will sufficiently cover 4-6 salmon fillets.
Make sure the salmon is covered top to bottom in the marinade, cover the dish/fish with plastic wrap, and refrigerate for 30 minutes or for several house before cooking. I recommend marinading the fish for at least 3-4 hours for the best results.
Before you’re ready to cook the fish, pull it out of the fridge and allow it 20-30 minutes to come to room temperature. This is a good time to preheat your oven or grill.
To broil the fish, set your oven to broil-low and allow it to come to temperature for about 20 minutes. Place the salmon filets on a foil-lined baking sheet (spray with cooking spray so the salmon doesn’t stick). Bake for about 6-8 minutes until the fish is cooked through and no longer bright pink (raw) in the center.
To grill the fish, coat your grill with some cooking oil or spray and heat it to about 500º F. Once hot, add the salmon filets and cook for about 2-4 minutes on each side, watching it closely to ensure it doesn’t overcook or burn. The temperature of your grill can rapidly change, so stay with your fish while it cooks.
However you cook the fish, allow it a few minutes to rest on a platter before enjoying it.
You can serve the fish with rice, potatoes or rice ramen. As you’ll see in the picture, I served the Asian salmon filet with rice ramen, which I doctored a bit by adding some gluten-free soy sauce, gluten-free hoisin sauce, sesame oil, salt and sliced green onions. I also added some roasted broccoli to the final dish.
I have also served this salmon alongside Mung Bean Pasta by Explore Asian. This pasta is gluten free and has a wonderful noodle-like texture. Enjoy!
Asian Salmon Recipe – Broiled or Grilled
- Add all the ingredients (except salmon) to a bowl. Mix together well and set aside.
- Add 4-6 salmon filets to a casserole dish and pour the marinade on top, making sure to coat the fish top and bottom. Cover and place fish in the refrigerator for at least 30 minutes or 4 hours (preferably).
- To Broil: To broil the fish, set your oven to broil-low and allow it to come to temperature for about 20 minutes. Place the salmon filets on a foil-lined baking sheet (spray with cooking spray so the salmon doesn't stick). Bake for about 6-8 minutes until the fish is cooked through and no longer bright pink (raw) in the center.
- To Grill: To grill the fish, coat your grill with some cooking oil or spray and heat it to about 500º F. Once hot, add the salmon filets and cook for about 2-3 minutes on each side, watching it closely to ensure it doesn't overcook or burn. The temperature of your grill can rapidly change, so stay with your fish while it cooks.
- Allow fish to cool for five minutes on your platter before eating.