cooked salmon on top of bed of rice garnished with fresh herbs; stack of plates and forks showing in top right corner

Baked Asian Salmon

Contributor: Jill Silverman Hough

Asian Marinated Salmon is easy but elevated, thanks to a simple but super-flavorful marinade. And it’s one of my very, very favorite ways to enjoy salmon!

Listen to learn how to make this recipe, along with some great tips from Christine:

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Listen to more Recipe of the Day episodes here.

  • Author: Jill Silverman Hough
  • Prep Time: 12 minutes
  • Marinate: 1 hour
  • Cook Time: 13 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 4 servings 1x
  • Category: Fish
  • Method: Bake
  • Cuisine: American


Units Scale
  • 1/4 cup loosely packed fresh herbs*, plus more for (optional) garnish
  • 4 cloves garlic
  • 1 (2-in.) piece of fresh ginger, peeled and cut into 3 or 4 pieces
  • 1/2 tsp. pepper
  • 2/3 cup soy sauce
  • 1/4 cup olive oil, plus more for the baking sheet
  • 3 Tbsp. maple syrup
  • 4 (5-6 oz.) salmon fillets, about 3/4-in. thick, with or without skin


  1. In the bowl of a food processor, combine the herbs, ginger, garlic, and pepper and process to chop.
  2. Add the soy sauce, oil, and maple syrup and process to make a marinade.
  3. Transfer about half of the marinade to a resealable bag and add the salmon. Set aside in the refrigerator for 1 to 4 hours.
  4. Preheat the oven to 450°F.
  5. Meanwhile, brush a rimmed baking sheet with oil. Remove the salmon from the marinade and arrange it on the baking sheet, skin (if any) side up for crispy skin.
  6. Bake** until the salmon is barely opaque throughout, 13 to 15 minutes.
  7. Arrange the salmon on plates or a platter, drizzle with some of the remaining marinade, and garnish with herbs, if using. Serve any remaining marinade at the table.


*You can use rosemary, sage, oregano, or marjoram leaves, tender thyme sprigs, or a combination.

**If you prefer to grill your salmon, cook it on a lightly oiled grill over direct, medium-high heat for about 4 minutes per side.