Sesame Balsamic Salmon

The key to good salmon is not overcooking it. Always preheat your baking pan to 450 degrees F before you place your salmon on it. I like to cook my salmon in a foil pouch to trap the moisture inside the foil to prevent the salmon from drying out and to bake different flavors into my salmon. Make your meal even easier by wrapping vegetables and fish together in foil. The asparagus I make with this recipe comes out perfectly every time when the total cooking time is about 12 to 15 minutes. I open up the foil for the last couple of minutes and put it under a broiler to give it a bit of a charred look without overcooking it. Don't hesitate to cook any fish over 1/4 inch thick in the oven using this method for a super easy meal, although this sauce may be too heavy for most white fish.
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1 tsp crushed garlic 3 tsp sesame oil 2 tbsp balsamic vinegar 1/2 tsp dijon mustard 1 bunch of asparagus, at least 1 inch trimmed offends 1 lb. of wild salmon, cut into 3 or 4 pieces kosher salt and freshly ground black pepper to taste


1) Preheat oven to 450 degrees F. Preheat baking pan. In a small bowl whisk together garlic, sesame oil, vinegar and mustard. Place single layer of asparagus stalks on a foil sheet large enough to make a foil pouch around the asparagus and salmon. Lay salmon piece, skin side down, on the asparagus layer. Brush oil mixture liberally over salmon. Add salt and pepper and drizzle a little olive oil on the exposed asparagus. Seal up the foil around the fish. Repeat the same process for the other pieces of salmon and place all sealed pouches on preheated pan.
2) The general rule is to bake fish 8 to 10 minutes for ever inch in thickness. However, when my salmon is 1/4 inch thick, this recipe with asparagus, takes about 8 minutes in the oven and 3 minutes under the broiler. Check the salmon for doneness a few minutes early. About 3 -5 minutes before it's done turn the broiler on. Open the foil enough, so the top of the fish is exposed. Place the pan four inches from the heating element. Don't over cook it but let it finish cooking under the broiler for a little charring. As soon as it starts charring take it out of the oven, so it doesn't dry out. When the fish starts to flake easily with a fork, it's done. Enjoy!