• Cooking Time: 40
  • Servings: 4
  • Preparation Time: 15


  • 1 cup brown rice
  • 2½ cups water
  • 4 8-ounce wild salmon filets, scaled with skin
  • ½ teaspoon kosher salt
  • Freshly ground black pepper, to taste
  • ¼ cup olive oil
  • 3 teaspoons soy sauce
  • 2 teaspoons mirin
  • Lemon, sliced thin for garnish


  • To cook the brown rice, fill a large saucepan with 2½ cups water. Add the rice and bring to a boil. Reduce heat, cover and let simmer for about 40 minutes or until liquid is absorbed. (Begin checking rice after 30 minutes to be sure it does not burn.)
  • Once cooked, remove rice from heat and let stand.
  • Preheat oven to 425°F
  • Rinse salmon filets under cold water and pat dry.
  • Cut four pieces of foil large enough to wrap each filet when folded over.
  • Position the foil pieces flat on a baking sheet. Place each salmon filet skin side down on its foil.
  • Sprinkle fish with salt and pepper.
  • Drizzle the filets evenly with the olive oil and fold the edges of the foil over the salmon, making sure to seal the sides to create four airtight packages.
  • Bake in oven for 15 minutes, or until cooked but tender and moist.
  • In a small bowl, mix the soy sauce and mirin.
  • Remove salmon and place each filet with cooked brown rice on individual plate. Drizzle lightly with soy sauce and mirin mixture. Garnish with lemon slice (optional.)
  • Serve immediately.


A tender, moist and flaky salmon that is as easy as it is delicious.

Categories: Fish  Rice 

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