Print

Ina Garten Asian Salmon

Ina Garten Asian Salmon - recipe card
Print Recipe
Print Recipe

Ina Garten’s Asian Salmon features a savory-sweet glaze of soy sauce, Dijon mustard, ginger, and garlic that caramelizes beautifully in a hot oven. The salmon emerges flaky and moist with a sticky, umami-rich crust, perfect for pairing with jasmine rice and steamed vegetables. Simple yet elegant, it becomes a quick weeknight favorite.

Ingredients

Scale
  • 4 center-cut salmon fillets (6 to 8 ounces each), skin removed and patted dry
  • 3 tablespoons good-quality soy sauce
  • 2 tablespoons Dijon mustard
  • 2 tablespoons vegetable oil
  • 1 teaspoon minced fresh garlic (about 1 medium clove)
  • 1 teaspoon peeled and finely grated fresh ginger
  • 2 scallions, thinly sliced on a diagonal for garnish

Instructions

  1. Preheat the oven to 400°F (204°C) and position a rack in the center. Line a rimmed baking sheet with parchment paper to prevent sticking and simplify cleanup.
  2. In a small mixing bowl, whisk together the soy sauce, Dijon mustard, vegetable oil, minced garlic, and grated ginger until the mixture is fully emulsified and uniform in color—this ensures each fillet gets a balanced coat of flavor.
  3. Arrange the salmon fillets on the prepared baking sheet with the thickest, flatter sides facing up. Leave at least 1 inch between fillets so hot air circulates, promoting even cooking.
  4. Spoon half of the soy-mustard mixture over the fillets, using the back of the spoon to spread it evenly across the surface. Flip each fillet carefully, then coat the other side with the remaining mixture, ensuring every inch of flesh is marinated.
  5. Allow the salmon to marinate at room temperature for exactly 10 minutes—no longer, or the acid in the mustard may begin to denature the delicate proteins and make the flesh mushy. Use this time to prep your side dishes.
  6. Once marinated, slide the baking sheet into the preheated oven on the center rack. Bake for 12 to 15 minutes, rotating the pan halfway through for uniform heat exposure if your oven has hot spots.
  7. Check for doneness at the 12-minute mark: the salmon should turn from translucent to opaque pink, and the thickest part should flake easily when nudged with a fork but still look moist. An instant-read thermometer inserted into the center should register 145°F (63°C) for perfectly cooked salmon.
  8. Remove the salmon from the oven and immediately spoon any pan juices that have collected back over the fillets to add a glistening finish and extra moisture.
  9. Let the salmon rest on the baking sheet for 2 to 3 minutes. This brief pause allows the proteins to relax, locking in juices before serving.
  10. Transfer fillets to warmed plates using a fish spatula to keep them intact. Sprinkle generously with sliced scallions for a fresh, colorful contrast. Serve immediately with steamed jasmine rice and a side of sautéed bok choy or broccolini.

Notes

Store leftover salmon in an airtight container in the refrigerator for up to 3 days. To reheat, place on a parchment-lined baking sheet in a 300°F (150°C) oven for 10 to 12 minutes until just warmed through; avoid the microwave, which can overcook and dry out the fish. This dish is not suitable for freezing. Leftover salmon can be flaked cold into salads or grain bowls for a quick next-day lunch.

Nutrition

Keywords: Ina Garten Asian salmon, Asian salmon recipe, soy ginger salmon, baked salmon, easy salmon dinner, healthy salmon, Japanese-style salmon, weeknight dinner, quick salmon, high-protein meal, salmon with mustard glaze, barefoot contessa salmon

Find it online: https://inagartencooks.com/ina-garten-asian-salmon/