Baked Salmon with Wasabi Glaze
Quick dish. Baked salmon with an Asian kick. Perfect for potlucks or dinner parties.
Quick dish. Baked salmon with an Asian kick. Perfect for potlucks or dinner parties.
- Carbohydrate 44.8128000378825 g
- Cholesterol 217.8 mg
- Fat 53.2008000000487 g
- Fiber 0.288000004534995 g
- Protein 97.9416000144372 g
- Saturated Fat 12.078 g
- Serving Size 1 1 Serving (684g)
- Sodium 11272.6800093319 mg
- Sugar 44.5248000333475 g
- Trans Fat 10.8050400000487 g
- Calories 1080 calories
Step-by-step
- Optional- marinate the salmon fillet in the teriyaki sauce for approximately 30 min
- Place salmon fillet in a large baking dish
- Spread wasabi mayo over the salmon
- Drizzle teriyaki sauce over mayo and salmon
- Optional - sprinkle with Japanese furikaki topping (found in most Asian stores)
- Cover with foil
- Bake in 350(F) degree oven for approximately 30 min or until salmon fully cooked
Fat acts as a solvent for allyl isothiocyanate, the pungent chemical compound responsible for wasabi's sharp, nasal heat. Combining wasabi powder with mayonnaise leverages lipid encapsulation, which slows the release of these volatile compounds so the spice hits the palate smoothly rather than burning the sinuses instantly. Teriyaki sauce introduces sucrose and amino acids, initiating Maillard reactions when exposed to oven heat.
Balancing Cost and Pungency
Purchasing pre-made wasabi mayonnaise can strain a grocery budget quickly when buying for a single large fillet weighing three to four pounds. Mixing plain mayonnaise with inexpensive wasabi powder yields precise control over the heat level while reducing per-ounce costs significantly. Baking at 350 degrees Fahrenheit protects the delicate proteins of the fish from seizing, preventing the albumin from pushing out in thick white clumps. Covering the baking dish with foil during the first portion of the cooking cycle traps moisture, ensuring the thick center reaches doneness without drying the exterior edges. Furikaki garnish adds toasted sesame seeds and dried nori flakes, providing textural contrast against the soft, flaky flesh underneath.
- If the glaze browns too rapidly, reduce the oven temperature by 25 degrees.
- Store leftover baked fish in an airtight container for up to two days.
- Check internal temperature to ensure it hits 145 degrees Fahrenheit for food safety.
