Some Enchanted Evening, You May Eat This Salmon

This year, Manfrengensen has been discovering the joys of fish. He was never wild about fish, but then he tried grilled tuna, which is apparently the gateway fish to pescatarianism. In August, he tried salmon, and then he was totally, ahem, hooked. After he raved about some salmon he had at a fusion restaurant, I decided to try to make some at home using this recipe for Asian Salmon that I found on the boards. The photo on Pinterest looks like this:


4 salmon fillets, skinless and deboned
1 tablespoon Dijon mustard
3 tablespoons good soy sauce
6 tablespoons good olive oil
1 clove garlic, minced
1 stalk green onion, sliced for garnish

Preheat the oven to 375 degrees. Line a baking sheet with parchment paper; set aside.

Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.

Place marinated fish on parchment lined baking sheet, brush the tops of the salmon with the remaining glaze and bake in the preheated oven for 5-7 minutes, or longer depending on thickness. Remove from oven and allow to rest for 2-5 minutes. before serving. Garnish with sliced green onions and serve.


First I assembled the ingredients. Instead of chopping the garlic, I used about a tablespoon of minced garlic from a jar.

I placed the salmon filet in a glass baking dish, and then let it sit in the refrigerator for about half an hour.

After lining a baking sheet with parchment, I put the salmon on top and poured the remaining marinade over the top of it.

Then the fish went into the oven, but after seven minutes, it wasn’t well-done enough for us. In all, I cooked it for about fifteen minutes, until the inside was no longer pink.

It was delicious, but other than the soy sauce, I’m not sure what makes it Asian. It was very mild, but savory. We will definitely be making this one again!