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Soy-Roasted Salmon
Source: dLife

Soy and sherry marinated salmon with radish sprouts, sea palm fronds, and toasted sesame seeds.

Prep Time: 2 hours
Cook Time: 40 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 346.6
Total Carbs 13.2 g
Dietary Fiber 0.6 g
Sugars 9.9 g
Total Fat 10.6 g
Saturated Fat 1.6 g
Unsaturated Fat 3.0 g
Potassium 952.7 mg
Protein 39.8 g
Sodium 514.6 mg
Dietary Exchanges
1 Fat , 4 1/2 Meat , 1/2 Other Carbs
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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0 1/2 cup  low sodium soy sauce
0 1/2 cup  Wine, sake/saki, Japanese
0 1/2 cup  mirin
0.3333 cup  fresh chopped green onion
0.3333 cup  fresh ginger root
0 1/4 cup  sugar
3 lb  salmon fillet
2 each  fresh lemons
2 tbsp  olive oil
2 oz  Sprouts, radish, fresh
0.125 oz  Seaweed, nori, dried
1 tbsp  toasted sesame seeds
  1. Combine soy sauce, wine, sherry, green onions, ginger, and sugar, let boil. Take pot off of heat and let cool to room temperature, stirring often, about 25 minutes.
  2. Remove any bones from salmon. Wash and dry fish and slice into 8 even portions. Lay in a 9 x 13 inch baking dish.
  3. Put lemons in soy mixture and spoon mixture over fish. Wrap with plastic wrap and refrigerate, flipping fish one time, at least 1 hour or up to 4 hours.
  4. Take fish out of liquid and pat dry. Dispose of liquid.
  5. Preheat oven to 500 degrees.
  6. Pour oil in a frying pan and heat over medium high heat. Lay fish, flesh side down in the pan and cook 4 to 5 minutes. Flip fish and move to oven. Bake 3 to 5 minutes or until preferred degree of doneness.
  7. Serve salmon with radish sprouts and sea palm fronds. Sprinkle with sesame seeds.

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