Eli's Asian Salmon

Show: Barefoot ContessaEpisode: Going, Going, Gone

Rated: 3 stars out of 5Rate itRead users' reviews (208)

RECIPE
COMMENTS & REVIEWS(208)

Cook Time:
20 min
Level:
Easy
Yield:
5 servings

Times:

Prep: 10 min
Inactive Prep: 15 min
Cook: 20 min
Total:: 45 min

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

Ingredients

2 1/4 pounds center-cut salmon fillet (1 1/2 inches thick)
1 cup soy sauce
1/4 cup rice vinegar
1/4 cup freshly squeezed lemon juice (2 lemons)
2 tablespoons oyster sauce
1 tablespoon fish sauce
1 tablespoon toasted (dark) sesame oil
1 1/2 teaspoons chili paste
1/2 cup sliced scallions (2 scallions)
2 tablespoons minced garlic (8 large cloves)
2 tablespoons minced fresh ginger
1 1/2 cups panko (Japanese bread crumbs)

Directions

Line an 8 by 12-inch baking pan with aluminum foil. Place the salmon in the pan.

In a mixing cup, combine the soy sauce, rice vinegar, lemon juice, oyster sauce, fish sauce, sesame oil, chili paste, scallions, garlic, and ginger. Pour 1/3 of soy sauce mixture over the salmon fillet. Sprinkle the panko evenly over the fillet. Pour the rest of the soy sauce mixture evenly over the panko. Be sure to soak the panko completely and if any runs off, spoon back onto the salmon. Set aside for 15 minutes, leaving all the sauce in the pan.

Meanwhile, preheat the oven to 500 degrees F. Roast the salmon for 18 to 20 minutes, or for about 12 minutes per inch at the thickest part of the salmon. The internal temperature will be 120 degrees F on a meat thermometer when it's done. Remove from the oven, wrap tightly with aluminum foil, and allow to rest for 15 minutes. Serve hot or at room temperature.

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Asian-Spiced Kedgeree

Photo: Eli's Asian Salmon

Similar Recipes

Recipes Like This

All About…

Recipe Collections

Showing 1-5 of 5

View all 5 Salmon Collections

Comments & Reviews

recipe Eli's Asian Salmon
Patricia River Vale, NJ 11-15-2009
Flag

Good without the panko!
Rated: 4 stars out of 5

I am glad that I read the many reviews! I left out the oyster sauce, halfed the soy sauce, did not tent the salmon, did not... add the panko and cooked the salmon at 350 for 25-30 minutes. It was delicious this way! Would make again!Read more
recipe Eli's Asian Salmon
Eileen Raleigh, NC 09-23-2009
Flag

Out of this world Salmon!
Rated: 5 stars out of 5

I had this recipe for over a year and have been dying to make it, finally I did last night for company and we all thought it... was the best salmon we have tasted in a long time. Hats off to you Ina, love all your recipes and have never been disappointed.Read more
recipe Eli's Asian Salmon
Susan Corvallis, OR 09-13-2009
Flag

Soggy and burned
Rated: 1 stars out of 5

This recipe was very disappointing. The panko crust was soggy, very salty and it burned. How can you cook a dish with a... crumb topping at 500 degrees for 18 minutes and not expect it to burn? I threw it out.Read more
recipe Eli's Asian Salmon
Courtney Berkeley, CA 09-10-2009
Flag

Needs Improvement
Rated: 3 stars out of 5

Wish I had read the reviews first! Ina's recipes have never disappointed me before this. The panko layer was way too thick.... It turned out mushy and salty. Thankfully it can be scraped off easily so my salmon was not ruined. I would use half the soy sauce and and lemon juice (if you prefer a less tart flavor). Overall the marinade tastes good, but just need tweeking. Next time I will submerge the salmon in the marinade to give it more flavor, then a light layer of panko on top for a crispy finish.Read more
recipe Eli's Asian Salmon
Meg Lacey's Spring, AL 09-06-2009
Flag

Amazing recipe!
Rated: 5 stars out of 5

Barefoot recipes are so well tested. You can count on them to work. This recipe had great flavor. I would try it again.
recipe Eli's Asian Salmon
Zach Auburn, WA 09-06-2009
Flag

Amazing Dish
Rated: 5 stars out of 5

This dish is amazing. I made this for my family and everyone loved it. It wasn't too salty at all. I loved this recipe so... much that I made it again the next day. I didn't follow the recipe exactly the first time because I didn't have some of the ingredients, like the oyster sauce and the dark sesame oil, but the next day I did and both were perfect. I like things spicy so I added some chili oil and more a little more chili paste than suggested. Try this recipe for yourself, its well worth it and don't let the salmon over cook. Read more