Asian salmon

I was in between grocery trips and didn’t have too much in the refrigerator. I saw I had a piece of salmon, so I googled salmon recipes. I stubbled across a recipe for Asian salmon by Ina Garten, and noticed the ingredient list was very short. Dijon mustard, soy sauce, olive oil and garlic – all things I had in my empty fridge. I decided to try this recipe and I really enjoyed it. It was simple, didn’t require much but still produced a lot of flavor. The original recipe is for grilling it but I chose to bake it instead. Below you can see directions for both way to prepare this meal.

Ingredients (serves 4):

  • 1 side fresh salmon, boned but skin on (about 3 pounds)
  • 2 tablespoons Dijon mustard
  • 3 tablespoons soy sauce
  • 6 tablespoons olive oil
  • 1/2 teaspoon minced garlic


  1. Light charcoal briquettes in a grill and brush the grilling rack with oil to keep the salmon from sticking.
  2. While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.
  3. Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don’t worry; it will keep cooking as it sits.
  4. If you wish to bake it instead like I did, bake at 400 degrees F for 10 minutes with half of the marinade on the salmon.
  5. Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or chilled.


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