I love salmon. Smoked salmon, cedar blanked grilled salmon, baked salmon, pretty much any way salmon can be prepared, I like it. The summer months give us a chance to enjoy fresh wild salmon, which, in my opinion, has  a stronger, gamier flavor than farm raised.

Garlic Ginger Sesame Salmon
Print Recipe
This is an Asian inspired salmon dish.
Servings Prep Time
2 people 5 minutes
Cook Time Passive Time
15 minutes 1-4 hours
Servings Prep Time
2 people 5 minutes
Cook Time Passive Time
15 minutes 1-4 hours
Garlic Ginger Sesame Salmon
Print Recipe
This is an Asian inspired salmon dish.
Servings Prep Time
2 people 5 minutes
Cook Time Passive Time
15 minutes 1-4 hours
Servings Prep Time
2 people 5 minutes
Cook Time Passive Time
15 minutes 1-4 hours
Ingredients
  • 1 ½ tbs soy sauce
  • 1 tbs honey
  • 1 tbs sesame seeds
  • 1 tbs olive oil
  • ½ tbs oyster sauce
  • 3 scallions sliced
  • 1 inch fresh ginger peeled and grated
  • 3 cloves garlic minced
  • ¾ lbs skin on wild caught salmon can substitute farm raised
  • ½ tbs vegetable oil
Servings: people
Instructions
  1. To make the marinade mix together all ingredients through the garlic in a gallon size resealable plastic bag.
  2. Add the salmon to the bag and refrigerate 1-4 hours.
  3. Preheat oven to 350°.
  4. Heat vegetable oil over medium high heat in oven proof skillet. Add salmon and cook for 5 minutes, so skin will crisp.
  5. Put skillet in preheated oven for 10 minutes. Fish is done when it flakes easily with a fork or has an internal temperature of 145°. Serve immediately.
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