Salmon is a fish that not everyone is a fan of. When you order it in a restaurant perhaps on a salad it can be dry, hard and lacking flavor. As an entrée, it can be pretty darn good if the chef has prepared it grilled and perhaps blackened. But, if prepared poached….well, it is a healthy version but, again, can lack flavor if not poached in a flavorful liquid.
Just because you are have a healthy diet does not mean you should sacrifice flavor! Salmon is very tasty if treated with great flavors and cooked to perfection. That means (in my oven) baked at 400 degrees Fahrenheit for 20 minutes.
This recipe is far from lacking flavor. The deep, rich Asian flavors bring such an aroma and taste to this dish that you will think you’re in southeast Asia. The bold flavor of soy mixed with oyster sauce, rice vinegar, fish sauce and sesame oil permeate this dish and soak into the beautifully crusted Panko breadcrumbs that have been carefully placed and crusted atop a deep pink sockeye salmon. Not to mention the depth of flavor you get from the fresh garlic, ginger and scallion. Yum!
This is an excellent dish for a weeknight dinner, because it’s so quick and easy, and one that can be presented to your dinner guests in a snap. You will knock it out of the park with this one! Serve over jasmine rice with some edamame beans, a side of “sauce” and a ramekin of Sambal and your family and or guests will be talking about this one!
A succulent Asian flavored sockeye salmon crusted in Panko with a spicy soy dipping sauce.
- 1 lbs fresh salmon
- 1 cup soy sauce
- 1/4 cup rice vinegar
- 2 tbsp oyster sauce
- 1 tbsp fish sauce
- 1 tbsp toasted sesame oil
- 2 tbsp chili paste
- 3 scallions, sliced, white & green parts
- 8 cloves garlic minced
- 2 tbsp fresh ginger minced
- 2 cups panko bread crumbs
- 1 tbsp lemon zest
- 1/4 cup fresh lemon juice, about 2 lemons
Preheat the oven to 400 degrees F.
Cut the salmon into serving sized pieces (about 3½ inches wide) and place in two 9 inch by 8 inch baking pans lined with aluminum foil or parchment paper. Set aside while you prepare the sauce.
In a 2 cup measuring cup, mix the soy sauce, rice vinegar, lemon juice, oyster sauce, fish sauce, sesame oil, and chili paste. Spoon about 1 tablespoon of this mixture over each salmon fillet. Sprinkle with some of the Panko. Place about 1 tsp each scallions, garlic and ginger over each fillet and cover with more Panko. Cover with about a tablespoon of the soy mixture to coat. If any of the Panko falls off of the fillet, spoon it back over the salmon.
Bake at 400 degrees for 20 minutes. Baking time with vary depending on your oven, but just keep an eye on it until the salmon is cooked through and flaky (an internal temperature of 120 degrees F on a meat thermometer).
Remove from the oven and cover with aluminum foil and allow to sit for about 10 minutes. Serve over rice.