2.25lbcenter cut salmon filletapprox. 1.5 inches thick; skin on or off--if it's skin-on, the skin will be easily left in the pan when serving.
1clow-sodium soy sauce
1/4crice vinegar
1/4cfreshly squeezed lemon juice2 lemons
2Tbls oyster sauce
1Tblsfish sauce
1Tblstoasted sesame oil
1.5Tblschili paste
1/2csliced scallions
2Tblsminced garlic8 large cloves
2Tblsminced fresh ginger
1.5cpanko crumbs
Instructions
Line a baking pan with foil.* Place the salmon in the pan.
In a mixing cup, combine the soy sauce, vinegar, lemon juice, oyster sauce, fish sauce, sesame oil, chili paste, scallions, garlic and ginger.
Pour 1/3 of the soy mixture over the side of salmon.
Sprinkle the panko evenly over the salmon.
Pour the rest of the sauce evenly over the panko. Be sure to soak the panko completely and if any runs off, spoon back onto the salmon. Set aside for 15 minutes.
Meanwhile, preheat the oven to 500F. Roast the salmon for 18-20 minutes, or for about 12 minutes per inch at the thickest part of the salmon. The internal temperature will be 120F when it's done.
Remove from the oven, wrap tightly with foil and allow to rest for 15 minutes.
Serve hot, warm or at room temperature.
Notes
*Be sure to line your pan with foil or else clean-up will be painful. The extra sauce is going to burn, and if you've lined your pan, you will be able to remove and toss.When serving, carefully lift the salmon from the cooking sheet and place on a cutting board or long platter for presentation.