Food Babe's Asian Salmon
Prep time
Cook time
Total time
Serves: 4
  • 1 - 1½ pound WILD salmon with skin on (I think the skin on preserves freshness)
  • 2 tbsp mirin – Japanese Cooking Wine (available in Asian section of market)
  • 2 tbsp coconut palm sugar or grade B maple syrup
  • ¼ cup low sodium coconut amines tamari or soy sauce (I sometimes use a little less, if I am trying to cut salt)
  • 2 tbsp minced ginger
  • 2 tbsp minced garlic
  • 2 chopped scallions (save for topping)
  1. Pre Heat Oven to 425 degrees
  2. Take all ingredients except Salmon and scallions and put in a small pan on medium/high heat
  3. Bring to a boil
  4. Simmer 5-7 minutes, stirring mixture
  5. Let mixture cool before marinating Salmon
  6. Put Salmon in a glass dish or Ziploc with all marinade – make sure bits of ginger/garlic are on the skinless side
  7. Top with chopped scallions (optional)
  8. Marinate for at least 1 hour at most 6 hours
  9. Place in Oven skinless side facing up (the skin will stick to the pan and leave you with all the good fish)
  10. Bake 15 – 20minutes – It usually goes 20 for me…. Or you can Grill it at 400 degrees skin side down for about 8-10 mins
  11. Let fish rest for 2-5 mins – and SERVE!
Recipe by Food Babe at