Ingredients
Equipment
Method
Instructions
- Preheat the oven to 375°F (190°C).
- Rinse the salmon with cold water and pat dry with paper towels. If the 1 1/2 lbs. salmon fillet is too large for your baking sheet, cut it into two pieces.
- Line a baking sheet with parchment paper or aluminum foil and place the salmon pieces skin side down on the lined sheet.
- In a small bowl, combine 1 tablespoon soy sauce, 1 tablespoon oyster sauce, 1 tablespoon brown sugar, 1 teaspoon sesame oil, and 1/4 teaspoon red pepper flakes. Stir until the brown sugar is mostly dissolved and the mixture is well combined.
- Brush the sauce mixture evenly over the top of the salmon fillets.
- Bake in the preheated oven for 20 minutes, or until the salmon flakes easily with a fork and is cooked through.
- Remove from the oven and sprinkle with white sesame and chopped parsley for garnishing. Serve immediately.
Notes
The fresher the salmon, the better! I love using wild-caught salmon for maximum flavor, but farmed salmon works well too.
I don’t cover the salmon while baking because the glaze needs time to thicken and caramelize. Covering it would prevent that from happening in just 20 minutes.
I’m careful not to overcook the salmon—it should be tender and flaky, not dry. I take it out of the oven when the internal temperature is close to 145°F.
Another way I check for doneness is by gently flaking the salmon with a fork. If it flakes easily, it’s ready to come out of the oven.
I don’t cover the salmon while baking because the glaze needs time to thicken and caramelize. Covering it would prevent that from happening in just 20 minutes.
I’m careful not to overcook the salmon—it should be tender and flaky, not dry. I take it out of the oven when the internal temperature is close to 145°F.
Another way I check for doneness is by gently flaking the salmon with a fork. If it flakes easily, it’s ready to come out of the oven.