Roasted Asian Salmon

It’s time for our last Recipe Redux post for 2016 and this month’s theme is always a fun one to do.

We’re playing a little party game at the end of 2016: Grab your nearest cookbook and ReDux the recipe on page 201, 16, 216 – or any combination of the number ‘2016.’ (Of course, please don’t forget to credit the original recipe and change enough of the recipe to make it your very own.)

Oddly enough I was gifted the new Skinnytaste cookbook (which was on my wishlist) last week at a holiday gift exchange  so of course that was the book I grabbed for my recipe inspiration. The original recipe was for a roasted Asian Sea Bass but I chose to use Salmon, since it’s loved by everyone in my family, including my picky three-year old.  I wasn’t sure how she would react to this Asian inspired twist but she loved it and kept asking for more. The only other change I made from the recipe in the book was switching out coconut aminos for the soy sauce.

From start to finish this meal comes together in less than 30 minutes, making it perfect for an easy and healthy weeknight dinner. Fish is an excellent source of protein and it’s packed with healthy vitamins and minerals. Salmon specifically is one of the best sources for Omega-3 fatty acids which is all the more reason to fill up on this delicious and nutritious fish.

This roasted Asian salmon is tender, flaky and full of flavor. The ingredients needed for this recipe are ones you most likely already have on hand. Once the marinade has been prepared simply pour it over top of the salmon and set it in the oven to bake. Serve this dish alongside brown rice or coconut rice and veggies for a healthy and well-balanced meal.

The inspiration for this roasted Asian salmon comes from the Skinnytaste Fast and Slow cookbook on p. 216.

Roasted Asian Salmon
Prep time
Cook time
Total time
Serves: 2-3 servings
  • 2 Tablespoons coconut aminos
  • 1 Tablespoon fresh lime juice
  • 1 teaspoon honey
  • 1 teaspoon toasted sesame oil
  • ½ tablespoon chopped fresh ginger
  • 1 teaspoon minced garlic
  • 1 pound salmon
  • 1 scallion sliced for garnish
  1. Preheat the oven to 400 degrees
  2. In a small bowl, combine the coconut aminos, lime juice, honey, sesame oil, ginger and garlic.
  3. Lay tin foil out on baking dish and place salmon over top. Pour the sauce over the fish and place the dish in the oven.
  4. Roast until the fish is cooked through 12-15 minutes. Serve the salmon garnished with the scallions.



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By | 2018-06-01T09:37:13+00:00 December 21st, 2016|Dairy & Soy Free Fish, Food, Seafood|7 Comments


  1. Farrah December 21, 2016 at 8:01 am

    Yay! I love Skinnytaste and salmon’s one of my favorite things ever! This looks awesome!

  2. Laura @ Sprint 2 the Table December 21, 2016 at 2:14 pm

    This looks fantastic! Salmon is my favorite fish – I could literally eat it every day!

  3. Deanna Segrave-Daly December 21, 2016 at 4:09 pm

    Love all the flavors going on here!

  4. Jessica @ Nutritioulicious December 21, 2016 at 9:33 pm

    I love salmon! It sounds great prepared this way!

  5. Brynn at The Domestic Dietitian December 21, 2016 at 10:17 pm

    I love salmon (and so does my whole family) but haven’t ever tried an asian inspired marinade. Gotta give this a try.

  6. admin December 22, 2016 at 4:32 pm

    Me too!

  7. June Cookbook Club #5 - Key Ingredients June 13, 2018 at 2:36 pm

    […] and a spin on the roasted Asian striped bass, which I blogged about here. […]

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