Paleo Asian Baked Salmon made soy-free and refined sugar-free. This amazingly flavorful baked salmon recipe is easy to prepare and is seeping in delicious flavor! Serve it up with roasted asparagus and your choice of side dishes for a nutritious well-balanced meal.
Ever love something so much, it makes you a little…well…dumb?
Like when you’re falling in love with a human and catch yourself making the most random mindless mistakes, like putting your car keys in the refrigerator, cat food in your cereal and cell phone in the washing machine?
…Or spell machine, “mashing,” which is something I didn’t just do. Totally did. Guilty as charged.
That’s how I feel about this Asian Baked Salmon.
Speechless.
Words cannot express my complete whole-hearted adoration for this flavorful baked salmon recipe. All the soul strings: committed.
What makes this salmon such a show-stopping life-changing incredible display of magic?
WELL.
It’s seeping with every flavor for the most palate-pleasing main entree! Salty, sweet, sour, umami, and even a little kick from the ginger (don’t worry, it isn’t spicy unless you want it to be). It is perfectly cooked with a crispy top layer yet perfectly moist interior for mind-blowing texture.
Recipe Highlights:
-
- Soy-free
- Refined sugar-free
- Sweet, salty, tangy, glaze-y, amazing!
- Perfectly tender and crispy
What Type of Salmon To Use:
Fatty fish, such as Atlantic or wild-caught King salmon is my preference, but you can go rogue and use sockeye salmon, trout, or even halibut, tilapia, cod, or your favorite flounder.
This easy baked salmon recipe requires 3 basic steps: 1.) Marinate the salmon, 2.) Bake the salmon, and 3.) Pour glaze on the salmon and broil until crispy.
Because the salmon is both marinated AND glazed, it is almost sinfully flavorful. You’re gonna love it!
Let’s make it!
How to Make Paleo Asian Baked Salmon:
In a bowl or measuring cup, whisk together the ingredients for the marinade.
Place salmon in a zip-lock bag or sealable container and pour the marinade over it. Seal the bag and move salmon around so that it is well-coated in marinade. Chill in the refrigerator at least 15 minutes, ideally 1 to 2 hours (up to 24 hours).
When you’re ready to bake, preheat the oven to 350 degrees F.
Trim the rough ends off of the asparagus and place the asparagus spears in a large casserole dish (or on a sheet pan). Drizzle with avocado oil, sprinkle with sea salt and minced garlic. Use your hands to combine everything so that asparagus is well-coated in oil and garlic.
Transfer the marinated salmon to the casserole dish with the asparagus and pour the rest of the marinade over everything.
Bake on the center rack of the preheated oven for 20 minutes.
While salmon is baking, whisk together the ingredients for the glaze in the same bowl or measuring cup you used for the marinade.
Remove the salmon from the oven and change the oven setting to the high broil setting. Drizzle the glaze over the salmon Place casserole dish back in the oven on the rack that is second closest to the top (so that the salmon can get a nice crispy sear on it). Broil 5 to 8 minutes, until salmon is golden-brown and crispy and has reached desired done-ness.
Serve Asian Salmon and Asparagus with choice of side dishes.
Recipe Adaptations:
- If you’re serving more than 2 to 3 people, double or triple the recipe.
- Salmon can be marinated up to 24 hours in advance!
- If you have liquid aminos or soy sauce on hand, you can use it to replace the coconut aminos.
- To make recipe Whole30, omit the honey and combine the ginger with the marinade (in essence, omit the glaze from the recipe, but add ginger to the salmon marinade).
- If you like spicy food, add 2 to 3 teaspoons of sriracha or ⅛ to ¼ tsp red pepper flakes to the salmon marinade.
Suggested Side Dishes:
- Coconut Rice
- Pineapple Fried Rice
- Basil Fried Rice
- Turnip Fried Rice
- Jalapeno Ginger Cauliflower Rice
- Orange Ginger Roasted Carrots
- Shaved Brussels Sprouts Salad
- Mango Edamame Quinoa Salad
Best salmon EVER…annnnnd GO!
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make this recipe, please feel free to share a photo and tag @The.Roasted.Root on Instagram!
Paleo Asian Baked Salmon
Ingredients
Marinade:
- 2 Tbsp coconut aminos or liquid aminos
- 1 Tbsp rice vinegar or coconut vinegar
- 1 Tbsp avocado oil
- 1 large clove garlic minced
- 1 lb salmon
Glaze:
- 1 Tbsp coconut aminos or liquid aminos
- 2 Tbsp honey
- 2 tsp fresh ginger peeled and grated
- 1 pinch sea salt to taste
Asparagus:
- 1 bunch asparagus trimmed
- 1 Tbsp avocado oil
- 2 cloves garlic minced
Instructions
- In a bowl or measuring cup, whisk together the ingredients for the marinade.
- Place salmon in a zip-lock bag or sealable container and pour the marinade over it. Seal the bag and move salmon around so that it is well-coated in marinade. Chill in the refrigerator at least 15 minutes, ideally 1 to 2 hours (up to 24 hours).
- When you’re ready to bake, preheat the oven to 350 degrees F.
- Trim the rough ends off of the asparagus and place the asparagus spears in a large casserole dish (or on a sheet pan). Drizzle with avocado oil, sprinkle with sea salt and minced garlic. Use your hands to combine everything so that asparagus is well-coated in oil and garlic.
- Transfer the marinated salmon to the casserole dish with the asparagus and pour the rest of the marinade over everything.
- Bake on the center rack of the preheated oven for 20 minutes.
- While salmon is baking, whisk together the ingredients for the glaze in the same bowl or measuring cup you used for the marinade.
- Remove the salmon from the oven and change the oven setting to the high broil setting. Drizzle the glaze over the salmon Place casserole dish back in the oven on the rack that is second closest to the top (so that the salmon can get a nice crispy sear on it). Broil 5 to 8 minutes, until salmon is golden-brown and crispy and has reached desired done-ness.
- Serve Asian Salmon and Asparagus with choice of side dishes.
Nutrition
This was one of the best salmon meals I have ever had! I am trying to stay away from garlic at the moment (due to SIBO), so I substituted the avocado oil and garlic for garlic infused oil. It was absolutely delicious! I put it over some jasmine rice and ate every last drop. Thank you!
I’m so happy you enjoy it, Claudia! Thank you for letting me know and best of luck on your health journey!! xoxo
I made this for New Year’s Eve dinner. As the piece of salmon I bought was almost 3 lbs, I increased the marinade and glaze propotionally. It was fabulous!!!! Thank you so much for this recipe.
I’m so happy you like it!! Thanks for the sweet note, and Happy New Year!