Roasted Wild Salmon with Soy-Wasabi Glaze
Roasted Wild Salmon with Soy-Wasabi Glaze is for everyone who likes the tang of wasabi when you eat it with sushi! This recipe has a tiny bit of agave nectar, but use sugar-free maple syrup if you want fewer carbs.
Wild salmon is a bit of a splurge around here, but when my local store had these one-pound wild salmon pieces on sale, I bought some for a treat. I thawed the piece of fish overnight and I’d intended to grill the salmon but it was cold and windy that day. Even though I can cook on my covered deck when it’s bad weather, I decided to use Mark Bittman’s foolproof method for roasting salmon in olive oil and herbs, and I roasted the salmon in my toaster oven.
I don’t know exactly what inspired me to brush the salmon with a spicy blend of soy sauce, wasabi, and a tiny bit of agave nectar, and then garnish with lots of sliced green onions, but the results were great. This was delicious for a quick-and-easy dinner idea!
How to Make Roasted Wild Salmon with Soy-Wasabi Glaze:
(Scroll down for complete recipe with nutritional information.)
- In this method of cooking salmon, a roasting pan with oil in it is preheated in a very hot oven. Let the salmon come to room temperature and rub with herbs while the pan heats. (I am showing you my process of cooking with one large piece of salmon, but in the actual recipe I adapted the recipe to make four servings.)
- While salmon comes to room temperature, whisk together the soy sauce, agave, and wasabi with just a touch of olive oil. (I made too much, so the amounts in the recipe are less than you see here. I didn’t have any real wasabi (which is very hard to find in the U.S.) so I used Wasabi-flavored horseradish to spice up the glaze. If you’re lucky enough to have real wasabi, you might need a bit less.)
- Once the pan is smoking hot, place the salmon, skin side up and roast for 4-5 minutes, or until you can easily lift off the skin (test on a corner before you remove from the oven.)
- Peel off skin and carefully turn the salmon over. Brush the top side of salmon with the soy-wasabi glaze, then put back in the oven for 3-5 minutes more, or until the fish feels barely firm to the touch.
- Don’t overcook, underdone is better than overdone in this recipe.
- Serve hot, garnished with green onions if desired.
Make it a Low-Carb Meal:
More Salmon Recipes to Try:
- four 6 oz. pieces wild salmon with skin (see notes)
- 3 T + 1 tsp. olive oil
- about 1 tsp. Szeged Fish Rub (see notes)
- 1 T soy sauce (see notes)
- 1 T agave nectar (see notes)
- 1 T wasabi horseradish (or use a smaller amount if you have pure wasabi)
- 3 green onions, sliced into thin slices
- Remove salmon from fridge so it can start to come to room temperature. Turn on oven or toaster oven to 450F/230C and preheat 5-10 minutes.
- Then pour 3 T olive oil in the bottom of roasting pan, put pan in oven and heat until the oil is sizzling, about 5 minutes.
- While oil heats, rub the flesh side of salmon with fish rub or dried herbs of your choice.
- Whisk together the soy sauce, wasabi horseradish, agave nectar, and 1 tsp. olive oil. (Taste with your finger to see if you want more agave or wasabi.)
- Slice green onions and set aside.
- When oil is sizzling, put salmon on roasting pan, skin side up, and roast 4-5 minutes, or until the skin can be easily peeled off the fish (lift up a corner to test while the pan is still in the oven.)
- Remove pan from oven and peel off skin and discard, then brush the glaze on the top side of salmon, working quickly so you can get it back in the oven as soon as possible.
- Return salmon to oven and roast 3-5 minutes, or until the fish feels barely firm (not hard) when you press it with your finger.
- Don’t overcook, under cooked is better than too done for fish.
- Remove salmon from oven and place on serving platter, then sprinkle sliced green onions over all the surface of the fish. Serve hot.
- You could cook the salmon on an oiled grill over high heat using this same method and glaze if you prefer.
If you buy the large pieces of salmon from Costco, just cut into serving-size pieces. I love Szeged Fish Rub (affiliate link), but if you don't have that rub your salmon with any seasonings that you like on fish, or another commercial fish rub. Use Gluten-Free Soy Sauce (affiliate link) if needed. Use Sugar-Free Maple Syrup (affiliate link) instead of agave if you prefer.
This recipe uses Mark Bittman’s method for roasting salmon, glaze created by Kalyn.
Amount Per Serving: Calories: 358Total Fat: 15gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 98mgSodium: 485mgCarbohydrates: 7gFiber: 1gSugar: 4gProtein: 47g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Everything about this Roasted Wild Salmon with Soy-Wasabi Glaze is perfect for any phase of the South Beach Diet or any other type of low-glycemic or low-carb eating plan. Even though agave nectar is has a little sugar, you’re only eating a very minimal amount. Use Sugar-Free Maple Syrup (affiliate link) if you prefer.
Find More Recipes Like This One:
Use Seafood Recipes to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.