In our house, fish always goes! My husband is a fish lover to the core. Although he is a person with a very controlled appetite and you will hardly ever find him overeating, fish is one thing that he can eat any time of the day! Luckily for both of us, our children also love fish. We get a lot of boned-in fish from either Asian or Indian grocers and cook them the traditional Indian way – in a curry sauce or as fish fry. I have posted many such recipes before – you can search in the archives and I will also list them at the end of this post.
Salmon is also a big favorite and our favorite way to cook it is ‘pan fried’. But we all equally like this ‘Asian style’ baked version which I first started making a few years ago after watching Ina Garten do something similar in one of her Barefoot Contessa episodes which I used to love watching once upon a time:)
Anyways, lately, our 19 year old son has been showing an interest in learning my recipes (he will be moving into an apartment this fall!) and he wanted to learn this recipe since ‘ it is so good! I’ve gotta learn this one for sure! ‘ So that’s when I realized that I had never actually posted this recipe on my blog before! It is such a simple and easy recipe – just need to make sure you have all the ingredients. I like to use fresh ginger and fresh garlic for this recipe as I love to bite into those but if you do not have them, you could sub with ground ginger and garlic powder. This recipe is all about the spiciness from the chilli powder and that makes it really spicy Salmon! If you cannot find chilli powder, you can use a brand of hot sauce that is Paleo, Whole30 and Keto compliant. However, you can totally create an AIP version by just omitting the chilli powder and the sesame oil. I have also posted a Salmon Teriyaki before which can also be made AIP.
This Spicy Baked Salmon goes well with any kind of salad or with sautéed veggies or with cauliflower rice. My family loves to have this with a small side of rice and vegetables or vegetable pulao.
So I had an enjoyable cooking session with my son and thanks to him, here is the video below and the recipe for you! Let me know how you like it if you try the recipe!
- 3 Salmon filets (around 6 oz each for a total of 1 lb), thawed
- 1 tbsp fresh ginger, chopped fine or grated (or 1 tbsp ground ginger)
- 1 tbsp fresh garlic, chopped fine (or 1 tbsp garlic powder)
- 2 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- 1 tbsp lemon juice
- 1 tsp kashmiri red chilli powder (omit for AIP)
- ½ tsp sea salt
- 1 tsp maple syrup (omit for whole30 and keto)
- 1 tbsp extra virgin olive oil or avocado oil
- 1 tsp sesame oil
- extra avocado oil or extra virgin olive oil during baking
- PRE-HEAT OVEN TO 400 F.
- Thaw the Salmon filets by placing them at room temperature about 30 mins to 1 hour before baking.
- Dab dry them using paper towels. Keep aside in a bowl.
- In a mixing bowl, add all the marinade ingredients and stir to mix well.
- Line a large baking tray with Al foil and brush generously with oil.
- Now place the salmon filets in a single layer next to each other on the foil.
- Spoon the marinade slowly over each filet making sure each piece is completely coated with the marinade. Pour any extra all over the fish.
- Place tray in preheated oven on bottom rack and bake at 400 F for 20 minutes.
- Take tray out of the oven and cover with Al foil until serving.
You can use hot sauce instead of Kashmiri chilli powder but make sure it is Paleo, whole30 or keto compliant
Other Fish recipes that you should try!:
Kerala Fish curry with coconut milk
Bengali Fish curry with mustard sauce
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