We haven’t had salmon in quite awhile, and I think that might be part of the reason this recipe from Barefoot Contessa at Home stood out to me. Oh, that and it seemed to have all of the makings of a full flavored meal. After 2 days of traditional Christmas meals, we needed some zing in our lives.
Overall, we really liked this, but I’m going to cut back on the panko next time, so it’s a thin crisp layer rather than the thick slab that we had on ours. Honestly, if you wanted to cut the carbs, I think it would be equally delicious if you skipped the panko entirely and marinated the salmon in the sauce. Also, if you don’t like salmon, I think the marinade would be good on chicken, shrimp, and even beef, as it has a really nice kick to it.
Ingredients
Directions
Line an 8 by 12-inch baking pan with aluminum foil. Place the salmon in the pan.
In a mixing cup, combine the soy sauce, rice vinegar, lemon juice, oyster sauce, fish sauce, sesame oil, chili paste, scallions, garlic, and ginger. Pour 1/3 of soy sauce mixture over the salmon fillet. Sprinkle the panko evenly over the fillet. Pour the rest of the soy sauce mixture evenly over the panko. Be sure to soak the panko completely and if any runs off, spoon back onto the salmon. Set aside for 15 minutes, leaving all the sauce in the pan.
Meanwhile, preheat the oven to 500 degrees F. Roast the salmon for 18 to 20 minutes, or for about 12 minutes per inch at the thickest part of the salmon. The internal temperature will be 120 degrees F on a meat thermometer when it’s done. Remove from the oven, wrap tightly with aluminum foil, and allow to rest for 15 minutes. Serve hot or at room temperature.
