Baked Salmon with Cilantro

Growing up eating Mom’s baked salmon with cilantro was divine especially when she served it with warm fluffy steamed white rice and the soy sauce and vinegar dipping sauce.


  • Thick and meaty medium or whole size salmon filet with skin.
  • Fresh cilantro (chopped or use the stems and all)
  • Unsalted butter or whatever butter you prefer
  • Black pepper
  • Heinz distilled white vinegar
  • Kikkoman soy sauce (this specific soy sauce flavor)

Heat the oven to 325 degrees. Carefully descale the skin of the fish with a knife if you plan to enjoy its special flavor. If there are bones, carefully de-bone fish (use your fingers if it’s easy to remove the bones or you can use needle-nose pliers or just be careful when eating). Rinse the fish with water. Place the salmon skin-side down on a baking pan lined with aluminum foil for easy clean-up. Bake the salmon uncovered for 35 minutes then take it out and sprinkle some black pepper on it, a pat of butter all over the top, and cover the fish with freshly-washed cilantro. Place the salmon back in oven and cook for another 10-15 minutes or until salmon is cooked to your desire.

For the dipping sauce: mix equal amounts of white vinegar with Kikkoman soy sauce

Serve salmon with piping hot steamed white rice and that special dipping sauce! Enjoy!


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