Easy Bake Marinated Salmon is the kind of weeknight dinner that feels way fancier than it actually is. Only you'll know how little effort it took, but somehow will taste like something you'd get dining at your favorite cozy Japanese-fusion spot. A quick marinade, a hands-off bake, and dinner is on the table before you even think about ordering takeout.
The salmon soaks up a quick marinade made with a few stale ingredients (no long wait times here), then bakes until it's flaky and juicy. Finish it with sesame seeds and a sprinkle of green onions and boom - restaurant vibes, zero stress.
Enjoy it with rice and your steamed vegetables. Leftovers? Use it to make my Easy Sushi Bake that's big enough for the whole family.
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Here's What You'll Need
- Salmon: You can use wild-caught pink salmon, but farm-raised Atlantic salmon is most widely available. It has a great mild flavor and higher fat content, making it moist and very forgiving when baked.
- Soy sauce: Use classic, low-sodium, or even tamari.
- Mirin: Add a distinct sweet flavor, removes any fish odors, and give the fish an appetizing glaze as it bakes.
- Sesame oil: Provides pleasant nutty flavor and acts as an emulsifier to help marinade stick to the fish.
- Rice vinegar: Adds a bright tangy flavor to balance out the other ingredients.
- Ginger: Pairs well with salmon adding a pungent spicy flavor.
- Honey: Offers a natural sweetness that caramelizes for a flavorful golden crust. You can also use maple syrup.
- Salt: Helps retain moisture. It breaks down the surface proteins, a process called denaturing, that allows the salmon to cook evenly.
How To Make Easy Baked Marinated Salmon
Pat salmon dry with a paper towel and salt lightly. To prepare for the marinade, place fish in a container or ziplock bag.
Combine all the ingredient in a cup and stir well.
Marinate salmon sealed or covered in the fridge for 30-60 minutes.
Bake on foil or parchment paper until thickest portion temperature reads 120ºF, then remove from the oven. The carryover heat will continue to increase slightly. Garnish with sesame seeds and green onions.
Suzy's Tips For Success
- Pat dry and rub salt before marinating: Use a paper towel to remove excess moisture, then salt lightly. The salt denatures proteins, which draws moisture that then re-absorbs the marinade flavor, making the fish more tender and juicy.
- Leave the skin on: Baking with the skin on creates a natural protective barrier to prevent the fillet from drying out. Once cooked, the flesh will easily separate from the skin.
- Use an instant-read thermometer: This is the most reliable way to tell when salmon is cooked to your liking. Insert the thermometer into the thickest part of the fillet:
- Medium-rare: 125ºF (52ºC)
- Medium: 135ºF (57ºC)
- Well-done: 145ºF (63ºF)
Best Way To Store/Reheat Baked Salmon
Place cooled salmon in an airtight container and store in fridge for 3-4 days. You can also store in the freezer for up to 3 months.
You can reheat in a variety of ways, each method to reach internal temperatures listed above:
- Oven: Preheat oven to 300ºF (148ºC). Place salmon on a baking sheet and cover loosely with foil. Bake for 10 minutes.
- Air-fry: Preheat air-fryer to 350ºF (175ºC). Place fish skin-side down and cover witth foil. Cook for about 5 minutes.
- Microwave: Place salmon on a microwave-safe dish and cover with a damp paper towel. Heat on 50% power for 1 minute, then short 30-secs increments thereafter.
FAQ
Yes! Preheat air-fryer to 400ºF(204ºC). Follow marinade instructions, then arrange salmon in air-fryer basket in a single layer without touching, skin-side down. Cook for 7-10 minutes until you reach desired doneness.
You can use the flaking test: gently press down on thickest part of the fillet using a fork. If the flesh separates easily along the white fatty lines, your salmon is done.
Absolutely!
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Equipment
- parchment paper or foil
- airtight container or ziplock bag
Ingredients
- 2 salmon fillets, thawed approx 1 lb each
- sea salt
Marinade
- ¼ cup soy sauce
- 2 tablespoon mirin
- 2 tablespoon sesame oil
- 2 tablespoon rice vinegar
- 2 tablespoon fresh ginger grated
- 2 teaspoon honey or maple syrup
Garnish
- black sesame seeds
- green onions chopped
Instructions
- Pat salmon dry using a paper towel and salt lightly. Transfer them to an airtight container or ziplock bag.2 salmon fillets, thawed, sea salt
- Combine and stir all marinade ingredients in a measuring cup or bowl. Pour over salmon so every side is absorbed. Seal and place in fridge for 30-60 minutes.¼ cup soy sauce , 2 tablespoon mirin, 2 tablespoon sesame oil, 2 tablespoon rice vinegar, 2 tablespoon fresh ginger, 2 teaspoon honey
- Preheat oven to 375°F(190℃) for at least 30 minutes. Line baking sheet with parchment paper or foil.
- Place salmon onto prepared baking sheet and bake for 15-17 minutes until the thickest part of the fillet reaches internal temperature of 120℉(48℃). If you do not have a food thermometer, gently press down on the thick area using a fork. If the flesh separates easily along the white fatty lines, your salmon is done.
- Allow to cool for 10 minutes. Garnish with sesame seeds, chopped green onions, and serve.black sesame seeds, green onions
Notes
Nutrition
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Football prediction software says
This recipe is a total game-changer! Who knew a mere 30 minutes in the fridge with a fancy sauce could turn my salmon from meh to marvelous? The step about patting dry and salting first? Genius! Its like giving the fish a tiny spa day before the main event. And yes, leaving the skin on? A brilliant trick to keep it from turning into salmon jerky. Just wish the garnish section was a bit more elaborate – maybe some edible glitter? Five stars for making even my pickiest eater say, Can we have this again?
Suzy says
The most well-written (and complimentary!) review I received today! So glad you all loved it.