- 1 cup Brown SugarDark or Light will work
- about 2 lbs Salmon
- 1 cup OilPreferably organic
- 1 TBS Black Pepper
- 5 TBS Garlic Powder
- 1,5 cups Tamari sauceAsian 100% soy sauce
- 2 TBS Lemon RindOptional
- 0.5 cup water
- 1 TBS Kosher Salt
- 1 cup cooked per portion RiceOptional; served on a side
- 0,25 cup wilted per portion SpinachOptional; served on a side
- 1 Tbs per portion Pimento peppersOptional, sprinkled on top of wilted spinach
- 1 Tbs per portion PeanutsOptional; roasted and sprinkled over fish
This Baked Oriental Salmon is one of my most popular dishes.
The recipe is inspired by the salmon dish I had at my friend’s house several years ago. Her parents lived in Asia years ago, and that is where supposedly the recipe came from.
I wish I had more details about the origin of the recipe. It is the recipe that NEEDS a good story! So why not creating a legend for it? Here we go…
My family ask me to cook it at least twice a month. We simply cannot get enough of it.. Do you have any seafood recipes that your family cannot get enough of?
Cut the salmon filet into 5-5.5 oz portions. Put the salmon pieces into the marinade and flip it over a few times so that the salmon gets a nice coat of the marinade. Cover the pan with foil and put in the refrigerator for 1.5 hrs. Try to remember and flip the pieces at least once during the marinating process (twice is better). The goal is to make sure that all pieces are properly marinated. Marinate it for at least for 45 minutes, ideally for 1.5 hrs.
Put the pan in the cold oven on the middle rack with the same foil cover on top. Heat the oven up to 400F. Your work is pretty much done. Check on your salmon in about 20 minutes. Try to pierce it with a fork. If the fish is flaky and has a nice pink interior, your beautiful salmon is ready to be served.