Similan; Oven Baked Salmon Recipe
Oven baked salmon with house-made ginger garlic soy sauce and maple syrup glaze and wild mushroom. Choose 1 side item from Loft mix green salad, steam jasmine rice or coconut rice.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salmon & Glaze
Wild Mushrooms
Sides (choose 1)
Finishing & Garnish
Method
Salmon & Glaze
Preheat and prep
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly oil a rimmed baking sheet. Pat salmon fillets dry with paper towels and season both sides lightly with 1 tsp salt and 1/2 tsp black pepper.
Make ginger-garlic soy glaze
In a small bowl, whisk together 1 tbs soy sauce, 2 tsp grated ginger, 2 tsp minced garlic, 3 tbs maple syrup, 1 tsp rice vinegar, 1 tsp sesame oil and 1 tsp neutral oil until combined. In a separate small cup, mix 1 tsp cornstarch with 1 tbs warm water until dissolved; whisk into the glaze. Taste and adjust (add a pinch more soy for salt or more maple for sweetness).
Sear (optional) and bake
If you prefer a slightly caramelized top, heat a nonstick or cast-iron skillet over medium-high heat with 1 tsp neutral oil. Sear salmon, skin-side down, 1–2 minutes until skin crisps (move carefully). Transfer fillets skin-side down to the prepared baking sheet. Brush each fillet generously with half of the glaze (reserve remaining glaze for later). Bake in the preheated oven for 8–10 minutes for medium doneness (internal 120–125°F / 49–52°C) or 10–12 minutes for medium-well, depending on thickness.
Finish under broiler (optional)
For a sticky, slightly caramelized finish, switch oven to broil on high for the last 1–2 minutes of cooking, watching closely to avoid burning. Remove salmon from oven and brush with the reserved glaze. Let rest 2–3 minutes before serving.
Wild Mushrooms
While salmon bakes, heat a large skillet over medium-high heat. Add 1 tbsp butter and 1 tsp olive oil. Once butter foams, add the sliced mushrooms in a single layer (work in batches if needed) and let them brown undisturbed for 2–3 minutes.
Stir mushrooms, add the minced shallot and 1 tsp fresh thyme leaves. Cook 2–3 more minutes until mushrooms are tender and shallot is translucent. Season with 1/2 tsp salt and 1/4 tsp black pepper. If mixture seems dry, add a splash (1 tsp) of water or a little additional butter to finish. Remove from heat and stir in chopped parsley, if using. Keep warm until plating.
Sides (choose 1)
Loft Mix Green Salad
If serving the mixed greens, dress them lightly with your preferred vinaigrette right before serving. Portion into 4 bowls or plates.
Steamed Jasmine Rice
Rinse 1 cup jasmine rice under cold water until water runs clear. Combine rinsed rice with 1.5 cups water and 1/4 tsp salt in a small pot. Bring to a boil, reduce to a low simmer, cover and cook 15 minutes. Remove from heat and let rest, covered, 10 minutes. Fluff with a fork and portion into 4 servings.
Coconut Rice
Rinse 1 cup jasmine rice. In a small pot combine rinsed rice, 1 cup coconut milk, 1/2 cup water, and 1/4 tsp salt. Bring to a gentle boil, reduce to low heat, cover and simmer 15 minutes. Remove from heat and let rest 10 minutes. Fluff with a fork before serving.
Plating & Finish
Place a portion of the chosen side on each plate. Spoon a mound of warm wild mushrooms beside or partially under the salmon. Place a glazed salmon fillet on each plate, skin-side down. Spoon any pan juices or remaining glaze sparingly over the top (avoid drowning the glaze).
Garnish with sliced scallions, a sprinkle of toasted sesame seeds and a lemon wedge. Serve immediately.