[Recipe] Spicy Asian Salmon and Vegetables

asian salmon

Three cheers for salmon, a nutritious, omega-3 packed protein. Right now it’s wild Alaskan salmon season (through early October), so make sure you are purchasing this type of salmon when you are at the market. It is a clean protein rich in heart- and brain-healthy omega-3 fats, especially compared to the ever-present farmed, Atlantic salmon which is much lower in omega-3s and often polluted due to the poor water quality.

Salmon can be seasoned a number of ways, lending itself to many different ethnic cuisines. Bake it and top with a homemade or store-bought salsa for a Mexican flair. Season with some garam masala and broil until the top is crisp and top with a dollop of plain yogurt for an Indian twist. Taking salmon and combining it with Asian flavors? That’s right, we brought flavor town to a whole new level. And yes, there’s a bit of a kick to the recipe (which you can omit if you aren’t a fan of spice).

This Asian salmon is so moist and delicious. It serves 4 people, though we could easily eat half of it by ourselves! Serve with edamame (soy beans) and stir-fried baby bok choy and shiitake mushrooms. What a perfect complete and healthy meal! One that is sure to fill you up as well.

Spicy Asian Salmon and Vegetables

Yield: 6 servings

Calories per serving: 230

Fat per serving: 12.2 (g)

Carbs per serving: 4.3 (g)

Protein per serving: 26 (g)

Spicy Asian Salmon and Vegetables


  • 1 1/4 pounds Wild Alaskan Salmon fillet
  • 3 tbs. wheat-free tamari (or low-sodium soy sauce or coconut aminos)
  • 2 tbs. unseasoned rice vinegar
  • 1 tbs. fresh lemon juice
  • 1 tsp. fish sauce
  • 1 tsp. toasted sesame oil
  • 1 tsp. sambal olek (chili paste)
  • 1 tbs. agave nectar or raw honey
  • 1 tsp. fresh grated ginger
  • 1 tsp. fresh minced garlic
  • 2 green onions, thinly sliced
  • 1 tsp. sesame seeds


  1. Preheat oven to 325F degrees. Line a 13x9 glass baking dish with aluminum foil. Rinse salmon and pat dry. Place in baking dish.
  2. In a large mixing bowl, combine soy sauce, vinegar, lemon juice, sambal olek, fish sauce, sesame oil, ginger, garlic, and green onions. Stir to combine.
  3. Pour about 1/3 cup mixture over the fish. Set aside for 15 minutes to marinate.
  4. Place in oven and bake about 18-20 minutes, until the fish reaches an internal temperature of 120 degrees. Remove from oven, sprinkle with sesame seeds, and tightly wrap pan with aluminum foil. Let rest 15 minutes before serving.
  5. Serve with roasted asparagus, baby bok choy, and organic edamame.
Recipe Management Powered by Zip Recipes Plugin

This entry was posted in Recipes and tagged , , , , , , , , . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *