Asian Inspired Salmon is an easy dinner that you can make in foil in the oven or grilled. Healthy, whole30, paleo and done in under 30 minutes!
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This Asian inspired salmon is going to be your new favorite weeknight dinner! It’s perfect for grilling or baking in the oven – whatever you prefer.
Loaded with flavor while still being totally healthy, paleo, gluten free, and Whole30!
Can I let you in on a little secret? I hate fish. There, I said it.
I wish I didn’t – but I do. I don’t eat seafood of any form, which is why this is the FIRST ever seafood recipe on my site (crazy, I know!)
Don’t worry though, – tested this marinade multiple times on chicken, and had taste testers/help in the kitchen to ensure it was delicious on salmon. They also gave me the low down on the best way to cook salmon filets – so I’m sharing a few methods with you below.
PS – This recipe is part of my grilling series! Have you seen the other recipes we’ve posted? Check out these Vegetable Kebabs, Chili Lime Shrimp, and Citrus Grilled Pork Tenderloin, or these Healthy Grilling Recipes!
Important Note: This is not at all an authentic Asian recipe. My goal is always to share recipes that are a bit healthier and made with affordable, accessible ingredients so everyone can enjoy them regardless of their food allergies or dietary restrictions. If you are looking for an authentic salmon recipe – check out this recipe!
Ingredients for Asian Inspired Salmon:
To make this salmon you’ll need:
- salmon filets
- rice wine vinegar
- lime juice/zest
- fresh ginger
- toasted sesame oil
- coconut aminos or soy sauce
If you’re not doing a whole30 a little bit of honey would also be delicious in the marinade.
How to make Asian Salmon:
To make this Salmon:
- Simply whisk together your marinade
- Pour the marinade over the salmon. Let the salmon marinate for at least 10 minutes.
- When you’re ready to cook your salmon you can grill it on a grill mat, or wrap it in foil to cook on either the grill or in the oven!
Your salmon should be cooked to an internal temperature of 145.
If you’re looking to make this as a sheet pan dinner – check out this recipe for Honey Sriracha Salmon you can use this marinade and follow those instructions!
Can you cook a whole salmon filet?
Sure, you can follow this recipe and use a whole salmon filet. If the salmon is thicker you might need a little bit more cooking time.
Substitutions for this asian salmon recipe:
This salmon recipe is very versatile. Here are a few ways you can customize it!
Ginger – if you don’t have fresh ginger you can sub 1/2 tbsp fresh with 1/2 teaspoon dried ground ginger
Spicier – Feel free to add a little sriracha if you like some heat!
Salmon – You can use this marinade on chicken, shrimp, or even flank steak! We love wild salmon best!
Tyler devoured this salad shortly after I took the photos. He made a toasted sesame oil vinaigrette to go on the salad that was SO delicious!
Asian Salmon in Foil
You can make a foil packet to cook your salmon if you’d like. We recommend using non stick foil. Place your salmon skin side down in the foil. Wrap the foil around the salmon and squeeze the tops together.
You can cook the foil packet in the oven or on the grill.
What to serve with asian salmon:
- White Rice/Cauliflower Rice
- Bok Choy Salad
- A salad – I paired it with spring mix, chopped cashews, cucumbers, carrots and sesame seeds
- Vegetable Kebabs
- Healthy Green Beans Almondine
- Sheet Pan Crispy Roasted Potatoes
Tip for grilling salmon:
Grilling salmon can be tough because the skin tends to stick to the grill, especially if you have a marinade on it. If you struggle with cooking salmon on the grill these grill mats are an option that make it easier to prevent the grilled salmon from sticking. They also make cleaning up a breeze.
I don’t like using these mats often because they are non stick, but we use them on occasion.
And there you have it! The easiest (and tastiest!) Asian Salmon. Whether you grill it or bake it in the oven, you’re sure to enjoy it no matter what!
Storing Asian Salmon:
Storing: This salmon will last 3-4 days in the refrigerator.
Freezing: We do not recommend freezing cooked salmon.
Reheating: We prefer to eat any leftovers of this salmon cold, but if you’d like to reheat it’s best to heat in the oven or in a toaster oven for a few minutes.
Asian Glaze Salmon FAQ
It is fine to marinate salmon overnight as long as your marinade is not super acidic (citrus or vinegar based). Acidic foods can actually cook fish, so it’s best not to marinate them for more than 30 minutes. This recipe has minimal citrus so it’s fine to marinate over night
The best kind of salmon to cook is Coho salmon. It has the least fishy taste and is much more mild.
- Preheat oven or grill to 375.
- Whisk together marinade.
- Lay salmon in baking dish and pour marinade over it. Allow salmon to marinate for at least 10 minutes. 1-2 hours is best.
- Lay salmon on grilling mat or wrap in a piece of aluminum foil. Cook for 15 minutes. Do not flip! You can test to see if the salmon is done by seeing if it flakes with a fork.
- Serve over rice, a salad, or with veggies.
Substitutions for this recipe:
- Coconut aminos – if you don’t have coconut aminos you can sub in soy sauce or liquid aminos, but the recipe will no longer be whole30/paleo
- Ginger – if you don’t have fresh ginger you can sub 1/2 tbsp fresh grated ginger with 1/2 teaspoon dried ground ginger
- Spicier – Feel free to add a little sriracha if you like some heat!
- Honey – You can add 1 tablespoon of honey to the marinade to enhance the flavor of it if you are not paleo/whole30