Asian Salmon


Did you guys have a good weekend? My weekend was filled with running and more running! If you read my last blog post, then you will know that I participated in a relay race with 11 other women. We ran 178 miles in 28 hours non stop! My 3 legs totaled 18 miles which I thought wasn’t all that much when signing up, but after having run it, it was tough! A lot of people kept asking me “how was it?” and I respond “it was so much fun except for the running!” HA! Next year, I will certainly train a whole lot more! Wow. I ended up getting about 45 minutes of sleep over a 48 hour period! Once I got home, I completely passed out! Talk about exhaustion. Overall, it was a blast and a half and the ladies I ran it with were a hoot. It was an awesome experience! If you are a runner, you have to do something like this at least once in your lifetime! It’s so much fun!

The night before the race, we’re all happy and excited!

By the end, we were all sore and exhausted but happy to have accomplished our goal!

Today, I’m feeling a little better, but I’m still sore! Stairs are my nemesis. Protein drinks are my new best friend lately.

Oh, and since yesterday was fathers day, I sent these photos along to my sweet husband. This little girl is a cheeser! She knows what to do when the camera comes out! Only 17 more days until I get my husband back! Not that I’m counting or anything….

So onto this recipe…

I happen to love salmon. LOVE IT. And when it goes on sale? Please. I don’t stand a chance. I’m a sucker for a good deal. So, yesterday was the day to make it and I turned it asian! Holla! Ginger and garlic together are a match made in heaven. I made a marinade, soaked this huge fillet in it and then stuck it in the oven. Super easy and do-able. Even on a weekday. Serve it along side some rice, couscous or pasta and voila! Dinner.

Hope you guys like this one! We sure did! 🙂

Asian Salmon
yield: 6 servings
Print This Recipe Print This Recipe

1-1.5 pounds of fresh salmon fillets {either individual portions or a whole half fish}
1/2 cup soy sauce
3/4 cup orange juice
1 tablespoon sesame oil
2 tablespoons canola oil
1 tablespoon minced garlic
1 teaspoon ground ginger
1 tablespoon agave nectar
1/2 teaspoon ground pepper
sesame seeds, for garnish

In a large tupperware container, mix all ingredients together excluding the salmon. Place salmon in marinade, cover and refrigerate for an hour or so. The longer you marinate, the better!

When ready to bake, preheat oven to 350 degrees and line a baking sheet with foil. Place fish on foil and bake about 15 minutes {if baking one large filet} or about 10 minutes for individual portions. Top with sesame seeds and serve hot.


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  1. Well done! I so envious of you because i just cant get myself to run! You salmon looks fabulous tho! love the flavors!

  2. Congrats on your relay! So happy for you 🙂

  3. CONGRATS! I love those relays—have done them the past 2 yrs and this time we’re traveling to DC to do one in September. I can’t wait!

  4. I treated myself and made this tonight with Alaskan wild – yum!! Very wonderful flavors!

  5. Made this tonight and it was fantastic! thank you!