Ingredients

How to make it

  • Gently rinse salmon fillet in very cold water, about 10 seconds each side. Pat salmon dry with paper towel. Rub sea salt into salmon, flesh-side only, until most of exposed flesh is coated.
  • In medium sized bowl, mix together soy sauce, ginger and garlic with a fork or whisk. Once well combined, briefly mix in cilantro, just enough to cause a little "bruising" of the leaves but not so much as to completely mash them to a pulp.
  • Pour mixture into baking dish (preferably glass). If possible, try to match the size of the baking dish as closely as possible to the size of the salmon fillet.
  • Place salmon fillet, skin side up, in the baking dish. If the fillet is a pretty uneven thickness (i.e. a difference of more than an 1 inch), I will sometimes choose to "tuck in" the thinnest parts and/or the edges, to keep those portions from being very overcooked when the thicker portion is just finished.
  • Preheat oven to 375 degrees F.
  • Cover baking dish, allow salmon to marinate for approximately 10 minutes.
  • Baked covered salmon for 20 minutes, then remove from oven and turn fillet, if possible, to skin side down.
  • At this point the majority of the salmon should flake easily with a fork and have changed color from a bright translucent reddish-pink to a opaque, bright orange-salmon color. Check the thickest part of the salmon with a fork, aligning tines along the natural grain of the fillet and pulling gently apart. The middle of the fillet should be opaque with a small amount of translucent portions.
  • Return salmon to oven to bake for another 5-10 minutes, depending on how well cooked you wish it to be.
  • Remove salmon from oven, transfer to serving plate and garnish with a few remaining cilantro leaves. Excellent served with rice, vegetables or any other mildly flavored side dish (so as not to overpower).

Reviews & Comments 1

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  • mkhs1974 16 years ago
    This recipe sounds wonderful. You're right about the directions, they're easy, and your extra info is very helpful. I have a 1.3 lb fillet with skin in the fridge right now and I've been searching this site for some good recipes. Yours sounds yummy, but I may try it with some Indonesian sweet soy sauce, diluted with water to match your measurement. Thanks for posting it! :-)
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