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Asian Salmon - Debbie McFarland

Recipe

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Ingredients

  • 2.25 lbs center-cut salmon fillet, about 1 1/2 inches thick
  • 1 cup soy sauce
  • .25 cup rice vinegar
  • .25 cup fresh squeezed lemon juice
  • 2 tbsp oyster sauce
  • 1 tbsp fish sauce
  • 1 tbsp toasted dark sesame seed oil
  • 1.5 tsp chili paste
  • .5 cup sliced scallions
  • 2 tbsp minced garlic
  • 2 tbsp minced fresh ginger
  • 1.5 cups panko (Japanese bread crumbs)

Steps

  1. Line 8x12 inch baking pan with foil. Place salmon in pan.
  2. In mixing bowl, combine soy sauce, rice vinegar, lemon juice, oyster sauce, fish sauce, sesame oil, chili paste, scallions, garlic and ginger. Pour 1/3 of this mixture over salmon. Sprinkle panko evenly over the fillet. Pour the remaining soy mixture over panko being sure to soak all the panko. If any panko runs off, spoon it back onto fish. Set aside for 15 minutes.
  3. Preheat oven to 500F. Roast salmon for 18-20 minutes or 12 minutes per inch at the thickest part of the salmon. The internal temperature should be 120F on a meat thermometer. Remove from oven and wrap tightly with foil and allow to rest for 15 minutes. Serve.
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