Ingredients
2
2 servings
- •1 tablespoon sesame oil
- •2 cloves garlic, minced
- •⅔ cup light soy sauce
- •3 tablespoons rice wine
- •3 tablespoons rice vinegar
- •1 ½ teaspoons ground ginger
- •½ teaspoon wasabi paste
- •2 (5 ounce) salmon fillets
Instructions
- Heat sesame oil in a skillet over medium heat; stir in garlic. Cook and stir until fragrant, about 1 minute. Transfer to a large glass or ceramic bowl.
- Add soy sauce, rice wine, rice vinegar, ginger, and wasabi paste to the garlic-sesame oil mixture; whisk to combine. Add salmon fillets and turn to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 20 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with parchment paper.
- Remove fillets from the marinade, shake off excess, and place on the prepared baking sheet. Discard the remaining marinade.
- Bake in the preheated oven until fish flakes easily with a fork, 10 to 15 minutes.
Nutritional Facts
Per 2 servings
- Calories: 257
- Carbohydrate: 4g
- Fat: 12g
- Fiber: 0g
- Protein: 26g
- Sugar: 0g
Related Recipes
Soy Ginger Salmon
Broiled Salmon with Soy-Ginger Glaze
Orange Soy-Glazed Salmon
Honey-Ginger Grilled Salmon
Ginger Salmon
Oven-Steamed Salmon
Orange Ginger Salmon
Honey Soy-Glazed Salmon
Fast Salmon with a Ginger Glaze
Sesame Grilled Salmon
Ginger Chili Citrus Salmon
