Roasted Sesame Ginger Salmon
Cook Time: 30 minutes
Serves 6
INGREDIENTS
40 ounces of fresh salmon
1 tbsp olive oil
1 tbsp reduced sodium soy sauce
1 tsp sesame oil
1/2 tsp dried ginger
1/2 tsp garlic powder
1/8 cup scallions, chopped
*Note: if you can, buy wild salmon - it's less juicy and delicious (because it has less fat), but it's healthier - for more info, https://health.clevelandclinic.org/2014/03/fish-faceoff-wild-salmon-vs-farmed-salmon/
STEPS
- Preheat oven to 350oF
- Rinse salmon with water and pat dry. Transfer to an aluminum baking dish
- In a small bowl, combine remaining ingredients except for the scallions. Mix with a whisk or spoon and pour over salmon. Use your hands to evenly distribute over entire salmon, and flip a few times to make sure both sides are fully covered
- If you have time to prep a few hours ahead of time, place marinated salmon, skin side up, in the refrigerator until you're ready to cook. You can store it in in a ziplock bag with all the excess sauce or in the baking dish itself, covered with aluminum foil
- When ready to cook, sprinkle chopped scallions over the entire salmon and place baking dish in the oven. Let bake for 15 minutes. Then switch oven setting to Broil (500oF) and let cook for another 7-10 minutes (depending on how cooked you like your fish). If your oven only has one setting, bake for 20-25 minutes at 350oF.
- Note: If you're cooking a single piece of salmon, or a small enough amount to fit in a skillet, and you like crispy skin, then I would suggest searing your salmon instead. To do this, spray your skillet with cooking spray and warm on medium high heat. Place salmon (skin side down) on the pan and cover. Let cook for 10-15 minutes, or until the inside is cooked to your liking. No need to flip!