Inside Cooking

Inside Cooking Ep 115: Easy Asian Salmon Marinade

Wild salmon is marinated and baked in an Asian-inspired soy and sesame sauce. This dish is excellent served with hot cooked rice.

Ingredients (for 8 servings)

  • 2 pounds salmon fillets, with skin
  • 2 tablespoons olive oil
  • 2 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon packed brown sugar
  • 2 cloves garlic, minced
  • 1 pinch ground black pepper
  • 2 tablespoons minced onion
  • 1 tablespoon sesame oil
  • 2 cups long-grain white rice
  • 1 teaspoon dried dill weed
  • 3 cups water


(Preparation time: 15 mins; cooking time: 30 mins)


Make several shallow slashes in the skinless side of the salmon fillets. Place fillets skin-side down in a glass baking dish. In a medium bowl, whisk together the olive oil, rice vinegar, soy sauce, brown sugar, garlic, pepper, onion and sesame oil. Pour the liquid over the salmon, cover, and refrigerate for 1 to 2 hours.


Preheat the oven to 350 degrees F (175 degrees C).


In a medium saucepan, combine the rice, water, and dill weed. Cover pan, bring to a boil, then reduce heat to low and cook 20 minutes, until rice is tender and water has been absorbed. Allow to stand for 5 minutes before removing lid and fluffing rice with a fork.


Remove cover from salmon, and bake the fish and the marinade for about 30 minutes, or until fish can be flaked with a fork. Serve salmon over the rice, and pour sauce over.

Nutrition Facts

Per Serving: 388 calories; 12 g fat; 39.6 g carbohydrates; 27.9 g protein; 51 mg cholesterol; 279 mg sodium.

Inside Cooking Ep 115: Easy Asian Salmon Marinade