• Cooking Time: 20 minutes
  • Servings: 4-6
  • Preparation Time: 30 minutes


This salmon dish is adapted from Ina Garten's Back to Basics. Feel free to just eat it all up in one go, as it will serve 4-6 for dinner. Otherwise, save half of the marinade and half of the salmon for Asian Salmon Cakes with Soy Mayo the next day!


  • 2 lbs. wild caught salmon filet
  • 1/2 c. low sodium soy sauce
  • 1/4 c. rice vinegar
  • 1/4 c. fresh lemon juice
  • 2 Tbls. fish sauce
  • 1 Tbls. sesame oil
  • 1 1/2 tsp. garlic chili sauce
  • 2 Tbls. minced fresh ginger
  • 2 Tbls. minced garlic
  • 1 1/2 c. panko bread crumbs


  • Line a baking sheet with foil and lay salmon on top.
  • Whisk all ingredients exept for salmon and bread crumbs until combined.
  • Pour about 1/4 cup of the soy marinade over the salmon.
  • Top with bread crumbs.
  • Spoon another 1/4 to 1/2 cup of the marinade over the bread crumbs until they are all saturated. Spoon any fallen topping back onto the fish.
  • Set aside for 15 minutes.
  • Reserve remaining marinade for tomorrow's recipe.
  • Preheat oven to 500 degrees.
  • Bake marinated salmon for 18 - 20 minutes, or until cooked through.
  • Serve hot and reserve half for tomorrow's recipe.

Author Credit: Ina Garten

© 2006-2016 BakeSpace, Inc. All Rights Reserved