Baked Salmon with Butter (Printable Version)
Salmon bakes in garlic-ginger butter with scallions, tender and flavorful with optional veggies.
# Ingredients Required:
→ Fish
01 -
680 grams salmon fillets, skin-on or skinless, boneless with pin bones removed
→ Seasoning and Sauces
02 -
Salt to taste
03 -
Black pepper to taste
04 -
6 tablespoons (85 grams) unsalted butter, melted
05 -
3 garlic cloves, minced
06 -
1 teaspoon fresh ginger, minced
07 -
1/2 teaspoon toasted sesame oil
08 -
15 milliliters soy sauce (low sodium or tamari for gluten-free)
09 -
1 to 2 teaspoons Vietnamese sambal or chile-garlic sauce
10 -
1 to 2 scallions, thinly sliced, plus additional for garnish
→ Optional Vegetables
11 -
240 milliliters snow peas (approx. 1 cup)
12 -
1 bunch medium-thick or thin asparagus, trimmed
13 -
120 grams shredded carrots (approx. 2 cups)
# Guide to Cooking:
01 -
Preheat the oven to 190°C (375°F).
02 -
Combine melted butter with minced garlic, ginger, sesame oil, soy sauce, and sambal. Set aside to cool slightly.
03 -
Place a large sheet of aluminum foil on a baking tray. Position salmon fillet in the center and arrange chosen vegetables to one side if using. Season lightly with salt and pepper.
04 -
Spoon the Asian butter over the salmon and vegetables, then sprinkle with sliced scallions. Fold the foil edges over the contents, crimping tightly to seal but allowing space for air circulation.
05 -
Bake in the preheated oven for 15 to 18 minutes until salmon is cooked through but retains a slight pink center, adjusting time based on thickness and preference.
06 -
Carefully open the foil packet to avoid steam burns. Garnish with additional scallions and serve immediately.
# Extra Suggestions:
01 -
Ensure foil packets are sealed but not too tight to allow steam circulation for even cooking.