Eli's Asian Salmon
Serves: 3
Cierra Adams
1 January 1970
Based on User reviews:
47
Spice
52
Sweetness
56
Sourness
41
mins
Prep time (avg)
6
Difficulty
Ingredients:
1 cup
Soy Sauce1 cup
Rice Vinegar2 tbsps
Oyster Sauce1 tbsp
Fish Sauce1.5 tsps
Chili Paste2 tbsps
Garlic (minced 8 large cloves)2 tbsps
Ginger (minced fresh)Directions:
1
Line an 8 by 12-inch baking pan with aluminum foil
2
Place the salmon in the pan
3
In a mixing cup, combine the soy sauce, rice vinegar, lemon juice, oyster sauce, fish sauce, sesame oil, chili paste, scallions, garlic, and ginger
4
Pour 1/3 of soy sauce mixture over the salmon fillet
5
Sprinkle the panko evenly over the fillet
6
Pour the rest of the soy sauce mixture evenly over the panko
7
Be sure to soak the panko completely and if any runs off, spoon back onto the salmon
8
Set aside for 15 minutes, leaving all the sauce in the pan
9
Meanwhile, preheat the oven to 500 degrees F
10
Roast the salmon for 18 to 20 minutes, or for about 12 minutes per inch at the thickest part of the salmon
11
The internal temperature will be 120 degrees F on a meat thermometer when it's done
12
Remove from the oven, wrap tightly with aluminum foil, and allow to rest for 15 minutes
13
Serve hot or at room temperature