Baked Oriental Salmon 1960s
The Salmon That You Will Cook Again And Again

Baked Oriental Salmon 1960s

Share it on your social network:

Or you can just copy and share this url


Adjust Servings:
1 cup Brown Sugar Dark or Light will work
about 2 lbs Salmon
1 cup Oil Preferably organic
1 TBS Black Pepper
5 TBS Garlic Powder
1,5 cups Tamari sauce Asian 100% soy sauce
2 TBS Lemon Rind Optional
0.5 cup water
1 TBS Kosher Salt
1 cup cooked per portion Rice Optional; served on a side
0,25 cup wilted per portion Spinach Optional; served on a side
1 Tbs per portion Pimento peppers Optional, sprinkled on top of wilted spinach
1 Tbs per portion Peanuts Optional; roasted and sprinkled over fish

Bookmark this recipe

You need to login or register to bookmark/favorite this content.


    Easy to make, delicious!

    • 2 hrs
    • Serves 4
    • Medium




    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?

    (Visited 525 times, 1 visits today)



    In a large pan that you're going to cook your salmon in, combine tamari sauce, oil, brown sugar, black pepper, garlic powder, salt and lemon rind, if you use it. Mix well so that brown sugar starts dissolving.


    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.


    I like to serve mine with plain rice and wilted spinach sprinkled with diced pimento peppers. Enjoy!

    P.S. How do YOU cook your favorite salmon dish? Use the comment section below to share your thoughts..


    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    The Vegetable Ragout 1990s
    The Vegetable Ragout 1990s

    Add Your Comment

    This site uses Akismet to reduce spam. Learn how your comment data is processed.