Asian Baked Salmon w/ Rice

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

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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.

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Prep Time 10

Cook Time 13

Total Time 12

Servings: 2 servings

Course: Dinner

Cuisine: Asian, Japanese-inspired

Calories: 645

Ingredients Equipment Method Nutrition 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

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

Nutrition

Serving: 2servingsCalories: 645kcalCarbohydrates: 89gProtein: 43gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gCholesterol: 94mgSodium: 1829mgPotassium: 1001mgFiber: 1gSugar: 11gVitamin A: 68IUCalcium: 52mgIron: 3mg

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.

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