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caramelized cooked salmon filets on a white plate with chopped parsley garnish
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Roasted Marinated Salmon

Whether you use frozen or fresh salmon filets, you're going to be wowed by this Asian marinated salmon.
Author: Mary Younkin

Ingredients

  • 1 pound salmon about 4 fillets
  • 3 tablespoons avocado oil
  • 2 tablespoons white miso
  • 2 tablespoons tamari
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons fresh lime juice
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 2 teaspoons Sriracha sauce
  • 2 teaspoons Sambal Oelek chili paste

Instructions

  • Place the salmon in a glass container, skin side down.
  • To prepare the marinade, combine all of the remaining ingredients in a small bowl and whisk well. Pour the marinade over the salmon and cover the container. Refrigerate overnight, or for a minimum of 12 hours, preferably for 24 hours.
  • When ready to cook the salmon, preheat the oven to 375°F. Lay the marinated salmon on a parchment lined sheet pan. Roast for 20-25 minutes until the flesh looks firm, but still juicy, or until the internal temperature of the fish in its thickest part registers 145°F. If desired, broil the fish for the last couple of minutes of cooking time to caramelize the tops of the fillets.
  • Cool the salmon at room temperature the refrigerate in an airtight container. The roasted salmon will keep in the refrigerator for up to 5 days.