| Level: | Easy |
| Total: | 45 min |
| Prep: | 10 min |
| Inactive: | 15 min |
| Cook: | 20 min |
| Yield: | 5 servings |
Ingredients
- 2 1/4 pounds center-cut salmon fillet (1 1/2 inches thick)
- 1 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon toasted (dark) sesame oil
- 1 1/2 teaspoons chili paste
- 1/2 cup sliced scallions (2 scallions)
- 2 tablespoons minced garlic (8 large cloves)
- 2 tablespoons minced fresh ginger
- 1 1/2 cups panko (Japanese bread crumbs)
Instructions
- Line an 8 by 12-inch baking pan with aluminum foil. Place the salmon in the pan.
- In a mixing cup, combine the soy sauce, rice vinegar, lemon juice, oyster sauce, fish sauce, sesame oil, chili paste, scallions, garlic, and ginger. Pour 1/3 of soy sauce mixture over the salmon fillet. Sprinkle the panko evenly over the fillet. Pour the rest of the soy sauce mixture evenly over the panko. Be sure to soak the panko completely and if any runs off, spoon back onto the salmon. Set aside for 15 minutes, leaving all the sauce in the pan.
- Meanwhile, preheat the oven to 500 degrees F. Roast the salmon for 18 to 20 minutes, or for about 12 minutes per inch at the thickest part of the salmon. The internal temperature will be 120 degrees F on a meat thermometer when it’s done. Remove from the oven, wrap tightly with aluminum foil, and allow to rest for 15 minutes. Serve hot or at room temperature.
Nutrition Facts
| Serving Size | 1 of 5 servings |
| Calories | 567 |
| Total Fat | 31 g |
| Saturated Fat | 7 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 49 g |
| Cholesterol | 112 mg |
| Sodium | 3429 mg |
Reviews
Very disappointing,you cannot taste the salmon at all.
Agree with other reviewers. Usually LOVE most of Ina’s dishes, but this one was a disappointment. Soggy. Flavors overwhelmed the salmon. Will not make again.
I’ve been baking this delicious and easy salmon for 16 years. It’s a great way to incorporate Asian flavors into your salmon dishes. Love it!
This makes a consistent salmon dish. Worthy of special occasions.
Absolutely love this!
this was one of the rare times that I did not like Ina’s recipes. the crust was soggy and dull . Other wise the Salmon was moist and the dish did look good. We will not have a repeat
WONDERFUL DISH I HAVE MADE IT MANY TIMES I EVEN MADE IT FOR MY DAUGHTER SWEET 16 BIRTHDAY PARTY
I found this recipe to be extremely salty. I even used low sodium soy sauce. I did not like this recipe.
I used half the amount of soy sauce and it was still on the salty side. That is really my only criticism, though. I had no trouble getting my topping crispy and the flavors were yummy. Would make again.
I am usually a huge fan of Ina’s recipes….this one was such a disappointment. I saw the episode and knew i just had to try it! I read the reviews (which I always do) and most said it was too salty…so other then switching normal soy for low sodium soy I made this exactly how it was written. It was still so salty I had to scrap off the topping and choke down the rest (wasnt going to let the salmon go to waste)…but I wouldnt recommend this to anyone! Sorry Ina.