Eli's Asian Salmon - Barefoot Contessa

By Dottiejk

Ingredients

• 2-1/4 pound center-cut salmon; 1-1/2 inches thick
• 1 cup soy sauce
• 1/4 cup rice vinegar
• 1/4 cup freshly squeezed lemon juice; (2 lemons)
• 2 tablespoon oyster sauce
• 1 tablespoon fish sauce
• 1 tablespoon toasted (dark) sesame oil
• 1-1/2 teaspoon chili paste
• 1/2 cup scallions; sliced (2 scallions)
• 2 tablespoon garlic; minced (8 large cloves)
• 2 tablespoon fresh ginger; minced
• 1-1/2 cup panko

Preparation

Step 1

Line an 8 x 12 inch baking pan with aluminum foil. Place the salmon in the
pan.

In a mixing cup, combine the soy sauce, rice vinegar, lemon juice, oyster
sauce, fish sauce, sesame oil, chili paste, scallions, garlic, and ginger.
Pour 1/3 of soy sauce mixture over the fillet. Sprinkle the panko evenly
over the fillet. Pour the rest of the soy sauce mixture evenly over the
panko. Be sure to soak the panko sompletely and if any runs off, spoon back
onto the salmon. Set aside for 15 minutes, leaving all the sauce in the
pan.

Meanwhile, preheat the oven to 500 °F. Roast the salmon for 18 minutes or
for about 12 minutes per inch at the thickest part of the salmon. The
internal temperature will be 120 degrees on a meat thermometer when it's
done. Remove from the oven, wrap tightly with aluminum foil,. and allow to
rest for 15 minutes. Serve hot or at room temperature.