Asian Style Baked Salmon with Spanish vegetable rice


Asian style Baked SalmonIn my house if a combo worked, then its sure to stay! That’s the case with this combo of Asian style baked Salmon and the Spanish style rice! I guess our motto is why change something that works so well! In this case, that would be something that works so incredibly well together! The sweet/sour/spicy Salmon goes perfectly well with the mildly flavored Spanish style rice! I was first inspired to make this baked Salmon dish by Food Network’s Ina Garten’s recipe. Over the years I have tweaked it up a little bit and also once just happened to pair it with some left over spanish rice.  From then on, if I make baked salmon, we have gotta have the Spanish rice too. And if I decide to make Spanish style rice, we have gotta have the Salmon too! 🙂

For the salmon, you could use whole salmon or filets. We generally get whole fish (saves a lot of money plus its fresh!). For the rice, you could use just parboiled white or brown rice or wild rice -I use a combination of white/brown and wild rice. I am bringing this dish over to the Fiesta Friday gang at The Novice Gardener (btw Angie is not at all novice in either gardening or cooking!) where the party begins in the weekend and lasts through the week! What fun! 🙂

Baked Salmon Asian Style

  • Servings: About 6-8 servings when served with rice
  • Time: 20 minutes preparation time plus 20 minutes baking time
  • Difficulty: Easy
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About 3 lbs salmon(whole salmon or salmon filets cut into 1/2 inch thick pieces)

For the Marinade

2 tbsp finely chopped ginger
2 tbsp finely chopped garlic
1 green chilli chopped(optional)
1 tbsp chopped scallions
2 tbsp soy sauce
1/2 tbsp oyster sauce
1 tsp or less sriracha sauce
1/2 tsp roasted sesame oil
1/4 cup lime juice
1 tbsp vinegar
1 tsp cayenne pepper
2 tbsp olive oil
1/2 tsp salt

chopped scallions and fresh cilantro leaves for garnish


Preheat oven to 500 deg F.  Take a small mixing bowl and add all the marinade ingredients.  Take a large,deep baking dish and pour the marinade mixture into it.  Now add the salmon pieces to the dish and coat the marinade well onto the pieces(Use your hands!).

Bake uncovered at 500 for 20 mins. Take out of the oven and immediately cover the dish with Al foil.  Serve with rice topping the fish pieces with the extra sauce remaining in the baking dish and garnish with more scallions and some fresh cilantro!

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Spanish style rice with vegetables

  • Servings: About 6-8 servings as a side dish
  • Time: 10 minutes preparation time plus 10 minutes cooking time
  • Difficulty: Easy
  • Print


1 1/2 cups rice (brown rice or mix of brown rice and wild rice)

1 tbsp olive oil

1 small onion, chopped fine

1/4 cup peas (Frozen or fresh)

1 tbsp chopped carrots

1/4 tsp red chilli powder or paprika (optional)

2 tsp dried oregano powder

1/2 tsp garlic salt

pinch of turmeric(optional)

1 1/2 tsp salt

3 cups water or vegetable stock


Take a heavy bottomed medium size cooking pot with a tight fitting lid and heat the olive oil in it.  When hot add the onions and saute for about 2-3 minutes on medium heat. Next add the peas and the carrots and saute for another 2 minutes. Next add the red chili powder,oregano, garlic salt and salt. Stir for a few seconds and then add the rice and saute it for a couple minutes until the rice is well coated with the oil and spices. Now add the water. Bring to a boil and then turn heat to low and cover with the lid. Cook for about 10 minutes.

Open the lid and check to see if all water is gone. if not cover and cook for another minute or so. Put the heat off and place the pot away from the stove but keep covered for another 10 minutes or so.

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Asian style Baked Salmon

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