Asian Roast Salmon, Japanese Style

Chinook Salmon

Chinook Salmon

By Cat, Jan, 2008 (Photo, right, from Wikimedia Commons)

See also: 1. Fish and Seafood Menu2. Asian Menu; 

I’ve not tried this yet, mainly because when fresh-caught wild salmon is available, it’s too hot to use my oven, especially at 450°F.

Use only wild-caught salmon, as always.  My favorite is from the Bristol Bay fishery in Alaska, but Copper River is good also, if overpriced.

Asian Roast Salmon

This Japanese-style recipe is adapted from Better Nutrition, February 2009 (1), and serves 2 or 3. The original recipe uses soya sauce in the marinade, but I prefer to use Tamari, which is fermented soy sauce and far more healthful (plus I have a food sensitivity to unfermented soy). See Soy: Friend or Foe? for more.

You can use a re-sealable plastic bag to marinate the salmon (as in original recipe), but I prefer not to use plastic in my kitchen.  Instead, select a narrow baking pan, such as a bread pan, large enough to hold the filets but small enough that the marinade will cover.

I don’t recommend lining your baking sheet with aluminum foil, as the aluminum could leach into the fish via the acidic marinade.  Instead, I grease the pan with ghee or coconut oil (see Good Fats for Cooking for more about these fats/oils).


Ingredients & Equipment:

  • 12 oz salmon fillets, skin on
  • 2 Tbsp Organic Tamari sauce
  • 2 Tbsp sake (or white wine)
  • 1 Tbsp honey
  • 1 ½ tsp minced fresh ginger root
  • 1 Tbsp minced green onion
  • 1 tsp Organic, cold-pressed sesame oil
  • ghee or coconut oil
  • Equipment
  • small bowl
  • narrow baking dish or re-sealable plastic bag, for marinating.
  • baking sheet


  1. Rinse and dry salmon filets; place in plastic bag, or in narrow baking dish (so that marinade will cover the fish)
  2. Marinade: mince green onion and ginger root, and place in a small bowl. Add Tamari, sake, honey, and sesame oil, and whisk well.  Pour over salmon.  If using baking dish, cover with waxed paper, or place the dish in a plastic bag. Refrigerate 30 minutes.
  3. Preheat oven to 450°F.
  4. Grease baking sheet with ghee or coconut oil. Place filets, skin-side down, on baking sheet.  Roast 13 – 17 minutes, depending on thickness of fillets.  Slide spatula between salmon and skin, then lift to serving dish.

Assembly or Serving Suggestions

Garlic Scape

Garlic Scape

Photo, left, from Wikimedia Commons

  • Garnish with wedges of lime, and scallions, trimmed of all but about 3 inches of green, then cut in half lengthwise.
  • Serve with steamed brown rice in a cup, and long asparagus spears or green beans, steamed or seared.
  • If serving in late June/early July, you could serve with sauteed fresh garlic scapes (pictured, left).  Leave them whole and looped, or cut into 4″ lengths.


  1. Better Nutrition, February 2009 (can’t find link to this recipe on

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