Ingredients
Sesame-Soy Baked Salmon
- 1 tablespoon low-sodium soy sauce or coconut aminos (for gluten-free)
- 2 teaspoons honey or maple syrup
- ½ teaspoon toasted sesame oil
- ¼ teaspoon garlic powder
- 1 pound salmon fillets, about 1 inch thick
Spicy Sauce (optional)
- 2 tablespoons mayonnaise
- 2 tablespoons plain Greek yogurt or extra mayonnaise
- ¼ teaspoon garlic powder
- 1 teaspoon low-sodium soy sauce or coconut aminos (for gluten-free)
- 1 teaspoon sriracha or other Asian-style hot sauce (or to taste)
For Veggie-Loaded Bowls
- 1 small English cucumber, halved and sliced
- 2 cups shredded carrot
- 1 cup frozen shelled edamame, cooked as directed on package
- 1 medium ripe avocado
- 2 cups cooked white rice
- 4 green onions, trimmed and thinly sliced
- Sesame seeds, optional garnish
Instructions
- Marinate the Salmon: Preheat your oven to 400℉. In a shallow baking dish, whisk together low-sodium soy sauce or coconut aminos, honey or maple syrup, toasted sesame oil, and garlic powder. Place the salmon fillets flesh side down into the marinade and let them soak for at least 10 minutes while you prepare the vegetables.
- Prepare for Baking: Flip the salmon fillets so the skin side is down and spoon some marinade over the tops. You can either bake the salmon in the same dish or transfer it to a foil-lined baking sheet for easier cleanup.
- Bake the Salmon: Bake for 12 to 15 minutes until the salmon reaches an internal temperature of 140℉ when checked with a kitchen thermometer. For a browned, slightly crispy top, place the salmon under the broiler for 1 to 2 minutes after baking.
- Make the Spicy Sauce: In a small bowl, mix together mayonnaise, plain Greek yogurt (or extra mayo), garlic powder, soy sauce or coconut aminos, and sriracha. If the sauce is too thick to drizzle, add water one teaspoon at a time until you reach your desired consistency.
- Cook Veggies and Rice: Prepare the frozen shelled edamame according to package instructions, usually microwaving is sufficient. Slice the cucumber, shred the carrots, slice the green onions, and prepare the avocado by slicing or cubing.
- Assemble the Bowls: In individual bowls, start with ½ cup cooked white rice, then layer with cooked salmon and the prepared vegetables. Drizzle generously with the spicy sauce. Garnish with sliced green onions and toasted sesame seeds if desired. Alternatively, arrange all components for a DIY assembly where everyone can build their own bowl.
Notes
- Use coconut aminos in place of soy sauce to make this recipe gluten-free.
- If you prefer a milder sauce, reduce or omit the sriracha.
- Salmon cooking times may vary depending on fillet thickness; always check with a thermometer for doneness.
- Broiling the salmon gives a nice caramelized top but watch carefully to avoid burning.
- Leftover rice can be substituted with brown rice or quinoa for a healthier twist.
- Feel free to swap or add other vegetables like bell peppers or snap peas for extra crunch and color.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian-inspired
- Diet: Gluten Free
