Chefs Catalog

Asian Baked Fish Fillet

Asian Baked Fish Fillet

Here’s a fun and easy dish to create delicious salmon fillets that taste great. This recipe is a combined recipe from and Mama Bear’s Cookbook, with our twist on it. We hope you enjoy this great recipe.

This recipe serves 4 people.

Equipment Needed


  • 1 1/4 Pounds Salmon Fillets
  • 3/4 Teaspoon Salt
  • 1/8 Teaspoon Fresh Ground Pepper
  • 2 2/3 Tablespoons Butter
  • 1 1/3 Tablespoon Lemon Juice
  • 2 Teaspoons Avocado Oil
  • 2 Green Onions
  • 1/8 Teaspoon Ground Paprika
  • 2 Teaspoons Sesame Seeds
  • 1/2 Cup Soy Sauce
  • 1 Cup Water
  • 2 Tablespoons Apple Cider Vinegar
  • 1/3 Sukrin Gold Sweetener
  • 1 Tablespoon Minced Ginger
  • 1/4 Teaspoons Xanthan Gum
  • 2 Teaspoons Sesame Oil


  1. Preheat oven to 350 degrees.
  2. Melt butter in sauce pan.
  3. In another sauce pan, combine apple cider vinegar, Sukrin gold, ginger, and sesame seeds to make teriyaki sauce.
  4. Reduce teriyaki mix to simmer and cook for 15 minutes.
  5. Mix in xanthan gum and seasame oil into teriyaki pan.
  6. Set teriyaki pan aside on low heat to keep warm.
  7. Line baking pan with aluminum foil.
  8. Oil lining with avocado oil.
  9. Place fillets in pan.
  10. Season fillets with salt and pepper.
  11. In mixing bowl, mix butter, paprika, and lemon juice.
  12. Pour mix over fish fillets.
  13. Place fish in oven.
  14. Let bake for 20-25 minutes, or until fish can flake off by easily separating meat with fork.
  15. Cut up green onion into small slices.
  16. Sprinkle on green onion and drizzle teriyaki sauce on fish and serve.


  • To make this Vegan: Use a block of Extra-Firm Block Tofu. More of the seasoning’s flavors can get into the tofu if it’s sliced into smaller slices before baking.
  • If the butter is kosher, then this recipe is kosher as is.

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