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Asian Salmon


"Wild salmon is marinated and baked in an Asian-inspired soy and sesame sauce, served with hot cooked rice."
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1 h 45 m servings 388 cals
Original recipe yields 8 servings


  • Calories:
  • 388 kcal
  • 19%
  • Fat:
  • 12 g
  • 19%
  • Carbs:
  • 39.6g
  • 13%
  • Protein:
  • 27.9 g
  • 56%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 279 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Make several shallow slashes in the skinless side of the salmon fillets. Place fillets skin-side down in a glass baking dish. In a medium bowl, whisk together the olive oil, rice vinegar, soy sauce, brown sugar, garlic, pepper, onion and sesame oil. Pour the liquid over the salmon, cover, and refrigerate for 1 to 2 hours.
  2. Preheat the oven to 350 degrees F (175 degrees C).
  3. In a medium saucepan, combine the rice, water, and dill weed. Cover pan, bring to a boil, then reduce heat to low and cook 20 minutes, until rice is tender and water has been absorbed. Allow to stand for 5 minutes before removing lid and fluffing rice with a fork.
  4. Remove cover from salmon, and bake the fish and the marinade for about 30 minutes, or until fish can be flaked with a fork. Serve salmon over the rice, and pour sauce over.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 581
  1. 798 Ratings

Most helpful positive review

I debated on how to rate this recipe since it turned out delicious but if I had actually followed the recipe the results would not have been as appealing. I had 1 1/4 lbs of salmon and doubled t...

Most helpful critical review

OK, but sort of boring.

Most helpful
Most positive
Least positive

I debated on how to rate this recipe since it turned out delicious but if I had actually followed the recipe the results would not have been as appealing. I had 1 1/4 lbs of salmon and doubled t...

I am now CONVERTED!!! I hate salmon - it's almost always dry and incredibly fishy... but for it's health benefits I'm trying to start eating it at least once a month. After a long recipe searc...

I wish i had looked at the previous reviews notes before makeing this, should have cut the oil in half and doubled the marinade. Had the potential to be great! smelled wonderful, but not much fl...

I made this recipe last night for my husband and in-laws. It was absolutely delicious. I followed the advice of several others. For starters, I doubled the marinade which is a "must" and added a...

this was a really good, quick and healthful marinade for salmon, would work great on swordfish. Doubled the amounts for the marinade and cut the amount of oil in half, and used 1 1/2 lbs of sal...

All I can say is AWESOME! My 8 year old daughter HATES (well let me say hated) salmon. The evening I made this, she refused to try it. We made her sit at the table until she had one bite. Sh...

THE BEST SALMON EVER! I loved this salmon so much I ate it a-top of jasmine rice w/ soy sauce for 5 days in a row!!! I was not much of a salmon girl before, but with a little revision of this re...

My husband and I love this recipe

I followed this exactly...except for the fact that the salmon fillet we had didn't have skin on it. Hubby loved it. I thought it was really good too. I will definately make again, but will pr...