Go Back
–+ servings
A grilled salmon fillet topped with microgreens is placed on a bed of white rice, served on a dark plate.

Asian Baked Salmon w/ Rice

No ratings yet
Salmon filets marinated overnight in tamari, mirin, sugar, and garlic, then baked at high heat and finished under the broiler until the top turns golden and slightly caramelized. Served over short grain white rice with cilantro microgreens. Simple, clean, and deeply flavored.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 13 minutes
Total Time 12 hours
Servings: 2 servings
Course: Dinner
Cuisine: Asian, Japanese-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • ¼ cup tamari
  • 2 tablespoon mirin
  • 1 tablespoon sugar
  • 4-6 cloves garlic minced
  • 2 salmon filets 4–6 oz each
  • 1 cup white rice cooked, short grain
  • cilantro microgreens to garnish

Equipment

  • Small mixing bowl
  • shallow container with lid
  • lined baking sheet
  • Oven

Method
 

  1. In a small bowl, whisk together the tamari, mirin, sugar, and garlic until the sugar dissolves.
  2. Place the salmon filets in a shallow container. Pour the marinade over the fish, turning to coat evenly.
  3. Cover and transfer to the refrigerator to marinate overnight.
  4. Preheat the oven to 400°F.
  5. Remove the salmon from the marinade and place on a lined baking sheet.
  6. Transfer to the oven and bake for 11 minutes.
  7. Turn on the broiler and broil for 1–2 minutes until the top of the fish turns golden. Remove from the oven.
  8. Add your cooked white rice to a bowl.
  9. Top with the salmon and garnish with cilantro microgreens.

Notes

Storage: cover and refrigerate for up to 3 days. Reheat gently, covered, in a low oven or the microwave; the glaze may weep a little on reheating, which is normal.

Tried this recipe?

Let us know how it was!