Asian Seared Salmon

For this recipe, you’ll need my Spicy Sticky Asian Marinade

This technique of cooking salmon could actually work for any flavor, spice rub or marinade you prefer- or just salmon with plain ol salt and pepper. But if you are interested in making the Asian version that will be pictured, just click the link above and use that marinade. I usually serve this with steamed brown rice and broccoli-but its also great with more asian fare like sesame noodles & bok choy.

Its important to give your salmon time to marinate. Salmon is healthy and delicious, but its also one of the fishiest fish, and lets be honest: fishy isn’t sexy. Its sturdy and has a strong flavor so it can stand up to the marinade time- I recommend no less than 4 hours, but if you can, 6 is best.

Also, I never buy frozen fish or meat– I bought a little over a pound of this center cut salmon and it cost less than 13 bucks– fresh, not frozen. A pound should cut into about 3 servings-smaller but totally filling due to the richness of the salmon. I leave the skin on because it helps keep the fish together, but I remove it after cooking and before eating and it typically just peels right off. I also buy center cut so that all of the slices are about the same thickness, which means they will all cook evenly.



  • Spicy Sticky Asian Marinade
  • 1 Pound Salmon (mine was 1.01 pound- get as close as you can.)
  • Avocado Oil (about 1/2 Tablespoon)
  • A baking sheet lined with nonstick foil
  • A Large nonstick skillet


  1. Let your salmon marinade for at least 4 hours, 6 hours makes it taste best. I put my entire salmon in a gallon sized ziplock bag so that the marinade can really coat it well. When it has marinated for the appropriate amount of time, take it out and slice into 3 slices with a sharp knife. (Remember to never cut raw fish, poultry or meat on a wooden cutting board-we use plastic specifically for these things because you can just throw the cutting board in the dishwasher to sanitize.)

    2. Preheat oven to 425 degrees. Heat a large skillet on medium high heat for 2 minutes. When the skillet is hot enough for a small splash of water to sizzle and bead on the surface, drizzle your avocado oil into the pan, swirling it to coat the bottom. Place salmon pink flesh side down (skin side up) and DO NOT touch.


    3. This is the most important step- because it caramelizes the marinade on top of the fish, and sears in a really juicy, delicious flavor. Leave the salmon to sear for 3-4 minutes until you see a crust start to form on the top. You want it to be a pretty golden to dark brown as shown below. (I’ve actually almost burned it before because I got distracted and it still tasted great- so its hard to mess up).


    4. When all of your salmon pieces have developed a golden brown sear on the top, transfer them to a baking sheet. You will bake them skin side down, so that the top of the salmon can continue to brown a little more. Bake on 425 for 8-10 minutes. I like my salmon pretty well done, so I usually let it bake for the entire 10 minutes and it still comes out flaky, tender and juicy, but with a little more texture. (I forgot to photograph my salmon on the baking sheet…but just line them up and make sure they are not touching each other.) IMG_4540

    5. When your salmon is done, let it rest on the baking sheet for two minutes, then transfer to a plate. Serve immediately.


    6. The skin should come off easily, you can slice down the salmon lengthwise and remove it. Reheat any leftovers in the oven wrapped in foil- please DON’T microwave your fish, your nasal passages will thank me later. This is also really yummy flaked over a salad and can be eaten cold. Enjoy guys!




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