Sesame Ginger Salmon

Salmon with asparagus and rice, freshly served with a glass of wine.

Start your return to healthy eating – without sacrificing taste – and try this delicious summer recipe! Baked salmon is a delicious way to include healthy vitamin A and omega-3 rich foods into your diet. This quick and easy recipe with an Asian influence delivers the bold flavors of ginger and sesame to your dinner table along with a mix of jasmine rice and quinoa. 


For the rice and quinoa:

  • 1½ cups jasmine rice
  • ½ cup red quinoa
  • 3¼ cups water

For the salmon:

  • ¼ cup canola oil
  • 3 tablespoons brown sugar
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon lime juice
  • 1 teaspoon lime zest
  • ½ teaspoon garlic powder
  • ½ teaspoon freshly ground black pepper
  • ½ cup thinly sliced scallions
  • 4 salmon fillets (about 2 pounds total)

For the glaze:

  • 3 tablespoons honey
  • 1 teaspoon soy sauce
  • 1 teaspoon grated fresh ginger
  • ½ teaspoon sesame oil
  • ½ teaspoon sesame seeds
  • ½ teaspoon lime juice
  • ¼ teaspoon freshly ground black pepper


Marinate the salmon by mixing the marinade ingredients in a small bowl. Stir until the brown sugar dissolves and the ingredients are well combined. Place the salmon fillets in a 1-gallon zip lock bag. Pour the marinade over the salmon. Squeeze as much air out of the bag as possible. Seal the bag and gently turn the bag over a few times to mix thoroughly. Place the bag in a leak-proof container and let stand in the refrigerator for at least one hour or up to 4 hours.

In a 6 quart pot, place the rice, quinoa and water. Bring to a boil. Then reduce the heat to a bare simmer, cover and cook for 15 minutes. After 15 minutes, remove the pot from the heat, leave covered and let stand for 10 minutes.

Make the glaze by combining the ingredients in a small bowl and stirring to combine. Cover the bowl and set it aside.

While the rice is cooking, preheat the oven to a temperature of 375°F on the convection mode. Remove the salmon from the refrigerator. Drain off any excess marinade. Place the salmon fillets on a foil-lined jellyroll pan. After preheat is reached, place the salmon into the center of the oven and set a timer for 15 minutes. Check the salmon for desired doneness. An additional 5 to 7 minutes may be needed depending on the thickness of the fillets. After the salmon is done remove the pan from the oven and place it on a heatproof surface. Brush the glaze onto the salmon. Fluff the rice and quinoa gently with a fork, season the rice with soy sauce or other seasoning if desired, and serve alongside the salmon.

Recipe from our friends at Sub-Zero & Wolf

main dish • salmon • Wolf

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