Asian Seasoned Salmon Fillets

"Tangy and sweet!"

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11/2 lb. salmon filet, 6 oz. per person
2 Tbs. fresh parsley, chopped
3 teaspoons Dijon mustard
1 Tbs. lime juice
1 Tbs. soy sauce
1 Tbs. rice vinegar
1 Tbs. maple syrup or honey
2 garlic cloves, finely chopped
1 teaspoon sea salt

Suggestion:  You may want to double the sauce recipe and reserve 1/2 of the sauce to pour over the cooked fish.  Heat the reserved sauce in a small pan, over medium low heat, for 5-8 minutes.

Preheat oven to 375 degrees F

1.     In a small bowl, combine parsley, Dijon mustard, lime juice, soy sauce, rice vinegar, maple syrup and garlic.  Sea salt and pepper to taste.

2.     Cut salmon horizontally into four equal portions. 

3.     Place fillets in the center of a sheet of aluminum foil; about 1” apart.  Be sure that the sheet is large enough to bring up around fish and close.  Spray the center of the sheet with non-stick cooking spray so the fillets won’t stick.

4.     Pour seasoning mixture over the fish.  Close the foil and let sit for 20 minutes.

5.     Place on baking sheet and bake for 18-23 minutes.

6.     Carefully open foil (there will be a lot of steam), plate fish and garnish with lemon slices.

7.     Serve and enjoy!


  1. I love salmon and will have to try this.

    The Old Fat Guy

    1. Salmon is great; it works well with so many flavors. Hope you enjoy!


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