Best 8 Javanese Roasted Salmon Recipes

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Indulge in the tantalizing flavors of Javanese Roasted Salmon, a culinary masterpiece that captures the essence of Indonesian cuisine. This dish tantalizes taste buds with its harmonious blend of aromatic spices, zesty herbs, and the delicate freshness of salmon. Our culinary journey begins with a symphony of flavors, as we marinate the salmon in a vibrant mixture of turmeric, galangal, ginger, garlic, lemongrass, and shallots. The salmon is then lovingly roasted to perfection, allowing the flavors to meld and infuse every bite with a burst of umami.

Complementing this main course is a delightful array of side dishes that elevate the dining experience. Savor the vibrant colors and textures of Plecing Kangkung, a refreshing vegetable salad featuring water spinach, long beans, and a zesty dressing. Asin-asin Tempe, a flavorful fermented soybean dish, adds a touch of savory delight to the meal. And no Indonesian feast is complete without the staple dish of steamed rice, providing a comforting foundation for the aromatic flavors of the main course and side dishes.

Here are our top 8 tried and tested recipes!

JAVANESE ROASTED SALMON



Javanese Roasted Salmon image

I don't know where I found this recipe but my boys love it. It's very simple and I usually have all the ingredients on hand.

Provided by mary winecoff

Categories     < 30 Mins

Time 30m

Yield 2 serving(s)

Number Of Ingredients 10

1/2 cup unsalted butter
1 teaspoon dry crushed red pepper
1 clove garlic, minced
1/2 cup brown sugar
1/2 cup fresh lime juice
1/2 cup soy sauce
2 teaspoons cornstarch, dissolved in
2 teaspoons water
1 tablespoon butter
2 large salmon fillets

Steps:

  • Melt butter in heavy large saucepan over medium heat.
  • Add crushed red pepper and garlic and stir about 1 minute.
  • Add sugar.
  • Whisk until mixture is melted and smooth, about 4 minutes.
  • Whisk in lime juice and soy sauce.
  • Increase heat and boil until reduced, about 2 minutes.
  • Add cornstarch mixture and boil until thick, about 3 minutes.
  • In another large skillet, melt 1 tablespoon butter over high heat.
  • Add salmon.
  • Cook 2 minutes per side.
  • Spoon 2 Tablespoons sauce over salmon.
  • Transfer to baking dish.
  • Roast at 400 degrees for 5 to 8 minutes.
  • Serve with remaining sauce.

THE BEST BAKED SALMON



The Best Baked Salmon image

This simple baked salmon really hits all the right notes: tangy, sweet, savory, a little spicy and crunchy. Cooking a larger piece makes for a nice presentation. Topped with buttery golden breadcrumbs and parsley, it's perfect for a weeknight dinner yet fancy enough to serve to guests.

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons light brown sugar
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
1/4 cup panko breadcrumbs
1/2 cup parsley leaves, chopped
2 tablespoons unsalted butter, melted
1 1/2 pounds skin-on salmon fillet, preferably center-cut
1 tablespoon Dijon

Steps:

  • Preheat the oven to 425 degrees F. Line a baking sheet with foil. Mix the brown sugar, paprika, garlic powder, cayenne pepper, 1 teaspoon kosher salt and a generous amount of freshly ground black pepper in a small bowl. Mix the panko with the parsley, butter, 1/4 teaspoon kosher salt and a few grinds of black pepper in another small bowl.
  • Place the salmon skin-side down on the prepared baking sheet and spread the surface with the Dijon. Press the brown sugar mixture all over the salmon then top with the breadcrumb mixture. Crimp all four sides of the foil to create a border around the salmon, this will help collect the juices so they don't spread and burn. Bake until the breadcrumbs are golden brown, and the salmon is firm and flakes easily when pressed, 15 to 18 minutes. Cut into four equal portions for serving.

OKASAN'S JAPANESE STEAMED SALMON



Okasan's Japanese Steamed Salmon image

This recipe is easy to put together and very healthy! Be sure to cook the liquid long enough to reduce it and spoon it on top.

Provided by Diana71

Categories     World Cuisine Recipes     Asian     Japanese

Time 25m

Yield 4

Number Of Ingredients 7

1 (1 pound) salmon side, bones removed with pliers
1 cup chicken broth
2 tablespoons minced fresh ginger root
1 tablespoon dried minced onion
2 tablespoons soy sauce
1 tablespoon mirin (Japanese sweet wine)
1 tablespoon sesame oil

Steps:

  • Quarter or halve salmon side. Set aside.
  • Combine chicken broth, ginger, minced onion, soy sauce, mirin, and sesame oil in a large, heavy pot. Bring liquid to a boil over medium-high heat, then reduce heat to a simmer.
  • Place a steamer basket into the pot. Lay salmon in the steamer basket in a single layer. Cover pot and steam, 5 to 7 minutes, checking salmon for desired doneness. Remove salmon and keep warm.
  • Boil liquid until it has reduced into a sauce, 2 to 4 minutes. Spoon over steamed salmon.

Nutrition Facts : Calories 173.7 calories, Carbohydrate 3.3 g, Cholesterol 48.9 mg, Fat 7.4 g, Fiber 0.2 g, Protein 21.6 g, SaturatedFat 1.5 g, Sodium 674.2 mg, Sugar 1.8 g

JAVANESE ROASTED SALMON AND WILTED SPINACH



Javanese Roasted Salmon and Wilted Spinach image

This salmon dish is amazing! I was invited for dinner the other night and this was the main course. The red pepper flakes give off plenty of heat, but it's nicely balanced by the brown sugar and other ingredients. The sauce is heavenly!I asked for the recipe, and my host said she got it out of the latest issue of "Bon Apetit" which I had sitting on my coffee table! This comes from the "Saucebox" restaurant in Portland, Oregon.

Provided by yooper

Categories     Japanese

Time 30m

Yield 8 serving(s)

Number Of Ingredients 11

1/2 cup unsalted butter, plus
3 tablespoons unsalted butter, divided
1 teaspoon dry crushed red pepper
1 garlic clove, minced
1/2 cup packed golden brown sugar
1/2 cup fresh lime juice
1/2 cup soy sauce
2 teaspoons cornstarch, dissolved in
2 teaspoons water
8 (7 ounce) salmon fillets
2 (6 ounce) bags Baby Spinach

Steps:

  • Preheat oven to 400.
  • Melt 1/2 cup butter in heavy large saucepan over medium heat.
  • Add crushed red pepper and garlic and stir until fragrant, about 1 minute.
  • Add sugar, whisk until mixture is melted and smooth and begins to bubble, about 4 minutes.
  • Whisk in lime juice and soy sauce.
  • Increase heat and boil until reduced to 1 1/2 cups, about 2 minutes.
  • Add cornstarch mixture and boil until thick, about 3 minutes.
  • Set sauce aside.
  • Melt 1 tablespoon butter in heavy large skillet over high heat.
  • Working in batches, cook salmon until golden brown, about 2 minutes per side.
  • Transfer to baking sheet.
  • Spoon 1 tablespoon sauce over each fillet.
  • Roast until fish is opaque in center, about 5 minutes.
  • Melt remaining 2 tablespoons butter in large pot over medium-high heat.
  • Add spinach and toss until wilted but still bright green, about 3 minutes.
  • Season with salt and pepper.
  • Using tongs, divide spinach among 8 plates.
  • Top each with salmon fillet, drizzle with remaining sauce and serve.

Nutrition Facts : Calories 451.5, Fat 24.7, SaturatedFat 11.6, Cholesterol 132.3, Sodium 1191.6, Carbohydrate 13.5, Fiber 1.2, Sugar 9.6, Protein 43.6

THE BEST HONEY-GLAZED SALMON



The Best Honey-Glazed Salmon image

This is the easiest, most flavorful honey-baked salmon that the whole family will be able to enjoy. It comes together in 30 minutes and only requires eight ingredients. Oh, and that honey-lime drizzle at the end is to die for - no one will judge you for slurping it down! Baking the salmon at a high heat not only quickens the cooking time, but also helps to crisp up the honey glaze and spice mixture that coats the fish.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

Nonstick cooking spray, optional
Four 6-ounce portions skin-on salmon fillets
1/4 cup honey
Zest and juice of 1 lime
1 tablespoon light brown sugar
1/2 teaspoon ground cumin
1/4 teaspoon smoked paprika
1 clove garlic, grated
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil. Spray the foil with cooking spray if you plan on eating the salmon skin. (If you do not plan on eating the skin, you can skip this step.) Place the salmon fillets, skin-side down, onto the prepared baking sheet.
  • Whisk together the honey, lime zest, and juice in a small bowl. Remove 2 tablespoons of the mixture to another small bowl and set aside. Brush the remaining honey-lime mixture over top of the salmon fillets.
  • Combine the brown sugar, cumin, paprika, garlic, 2 teaspoons salt and a few grinds of pepper in a medium bowl. Press the brown sugar mixture all over the salmon (about 1 heaping teaspoon on each portion). Crimp all 4 sides of the foil to create a border around the salmon to help collect the juices so they don't spread and burn. Bake until the glaze is shiny and turning golden in some spots, and the salmon is firm and flakes easily when pressed, 10 to 12 minutes.
  • Drizzle the reserved honey-lime mixture over top of the salmon just before serving.

JAPANESE STYLE GRILLED SALMON



Japanese Style Grilled Salmon image

Provided by Food Network

Categories     main-dish

Number Of Ingredients 10

4 (5-ounce) salmon fillets
1/2 teaspoon salt
1/4 cup soy sauce
1/4 cup sake or dry white wine
1/4 cup mirin
2 tablespoons sugar
3 tablespoons chopped green onion
3 tablespoons chopped fresh ginger
1 small lemon, thinly sliced
Soba Noodle Salad (recipe follows)

Steps:

  • This approach with salmon works equally well on fresh halibut or sea bass. We serve the resulting fish hot or at room temperature either as the center of the plate or as part of a salad. If you're using salmon, try marinating and grilling the skin separately to use as a garnish.
  • Season salmon with salt and set aside.
  • Combine marinade ingredients, except lemon slices, in a small saucepan and bring to a boil. Remove from heat and allow to cool to room temperature. Add lemon and pour cooled marinade over fish and marinate refrigerated for 2 to 4 hours. Turn fish occasionally.
  • To serve: Grill or broil on both sides until just done, approximately 4 to 5 minutes per side. Be careful not to overcook. Salmon should still be translucent in the center. Serve with Soba Noodle Salad on the side.

SALMON WITH FENNEL AND PERNOD



Salmon with Fennel and Pernod image

Provided by Bon Appétit Test Kitchen

Categories     Sauté     Quick & Easy     Low Cal     Dinner     Salmon     Pernod     Fennel     Shallot     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 2 servings

Number Of Ingredients 6

1 1/2 teaspoons fennel seeds, crushed
1/4 cup (1/2 stick) butter, room temperature
2 tablespoons minced shallots
1 large fennel bulb with fronds; bulb quartered, then cut lengthwise into 1/4-inch-thick slices; 2 tablespoons fronds chopped, divided
2 6- to 7-ounce salmon fillets
2 tablespoons Pernod or other anise-flavored liqueur

Steps:

  • Stir fennel seeds in large nonstick skillet over medium heat until fragrant, about 1 1/2 minutes. Transfer seeds to small bowl; cool. Mix in butter, shallots, and 1 tablespoon fennel fronds; season butter mixture with salt and pepper.
  • Melt 1 tablespoon butter mixture in same large nonstick skillet over medium heat. Add sliced fennel bulb and 1/4 cup water to skillet; cover and cook until fennel is crisp-tender, about 8 minutes. Uncover skillet and sauté until fennel begins to brown, about 2 minutes. Transfer fennel to plate.
  • Sprinkle salmon with salt and pepper. Add 1 tablespoon butter mixture to same skillet and melt over medium heat. Add salmon; cover and cook 5 minutes. Turn salmon over; add 1/4 cup water to skillet. Cover and continue cooking until salmon is just opaque in center, about 5 minutes longer. Slide salmon to 1 side of skillet; return fennel to skillet. Add Pernod, 2 teaspoons butter mixture, and remaining 1 tablespoon chopped fennel fronds; stir to heat through.
  • Divide fennel mixture between 2 plates. Top with salmon; spoon remaining butter mixture over salmon.

ROASTED SALMON GLAZED WITH BROWN SUGAR AND MUSTARD



Roasted Salmon Glazed With Brown Sugar and Mustard image

This is what we call around here a no-recipe recipe, the sort of meal you can cook once off a card and you'll know it by heart: salmon glazed with brown sugar and mustard. The preparation could not be simpler. Heat your oven to 400. Make a mixture of Dijon mustard and brown sugar to the degree of spicy-sweetness that pleases you. Salt and pepper the salmon fillets. Place them skin-side down on a lightly oiled, foil-lined baking sheet, slather the tops with the mustard and brown sugar glaze and slide them into the top half of your oven. They ought to be done in 12 minutes or so, and they pair beautifully with simple braised greens.

Provided by Sam Sifton

Categories     dinner, easy, for one, for two, lunch, quick, weekday, weeknight, main course

Time 15m

Yield Number of servings vary

Number Of Ingredients 4

Salmon fillets, preferably wild or farmed organically
Dijon mustard
Brown sugar
Salt and black pepper

Steps:

  • Heat your oven to 400 degrees.
  • Make a mixture of Dijon mustard and brown sugar to the degree of spicy-sweetness that pleases you. Salt and pepper the salmon fillets.
  • Place the salmon fillets skin-side down on a lightly oiled, foil-lined baking sheet. Slather the tops of the fillets with the mustard and brown sugar glaze and slide them into the top half of your oven. Roast for about 12 minutes, then serve.

Nutrition Facts : @context http, Calories 212, UnsaturatedFat 8 grams, Carbohydrate 1 gram, Fat 13 grams, Fiber 0 grams, Protein 20 grams, SaturatedFat 3 grams, Sodium 237 milligrams, Sugar 1 gram, TransFat 0 grams

Tips:

  • Choose a salmon fillet that is at least 1 inch thick. This will ensure that the salmon is cooked evenly throughout.
  • Score the salmon skin. This will help the marinade penetrate the fish and create crispy skin.
  • Use a flavorful marinade. The marinade for this recipe is a combination of soy sauce, brown sugar, lime juice, and garlic. You can also add other spices, such as chili powder or cumin.
  • Let the salmon marinate for at least 30 minutes. This will give the marinade time to penetrate the fish and infuse it with flavor.
  • Roast the salmon at a high temperature. This will help to create crispy skin and a tender interior.
  • Serve the salmon with your favorite sides. Roasted vegetables, grilled pineapple, or steamed rice are all great options.

Conclusion:

This Javanese-style roasted salmon is a delicious and easy-to-make dish that is perfect for any occasion. The salmon is marinated in a flavorful mixture of soy sauce, brown sugar, lime juice, and garlic, then roasted until crispy and tender. Serve it with your favorite sides for a complete meal.

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