Nori wrapped salmon is such a tasty way to enjoy this healthy fish. Ready in just 20 minutes, it’s perfect for weeknight dinners.
The idea for nori wrapped salmon is genius: bake your salmon in a wrap to retain its moisture, only this particular wrap is edible, and lends extra flavor and texture to the baked salmon.
I love salmon. What’s not to like? It’s delicious, healthy, and fatty – and the fat is so good for you. Even responsibly farmed salmon is quite healthy. Wild salmon is a nutritional powerhouse.
I have quite a few salmon recipes that I make regularly, but when I saw this nori wrapped salmon recipe on Mark Sisson’s blog, I knew immediately that it was going to be easy and delicious, and I wasn’t disappointed.
This nori wrapped salmon is a truly easy recipe and it’s ready in just 20 minutes, so it’s a wonderful option for a weeknight dinner.
I like to use light soy sauce in this recipe (I’m not strict paleo), but you can absolutely replace this with a gluten free and/or a paleo alternative.
I never have any leftovers when I make this recipe, but my guess is that this is actually one of those recipes where leftovers will not be as good as the freshly made dish, mainly because the nori will lose it crispiness and the salmon will likely dry out when reheated. So I suggest that you make just as much as you plan on eating that night.
Nori Wrapped Salmon
- 2 (6 oz) wild salmon fillets, 1-inch thick (I used Coho salmon)
- 1 tablespoon light soy sauce or coconut aminos
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- 2 sheets nori
- Olive oil spray
- Preheat oven to 450 degrees F. Line a baking sheet with parchment paper.
- Use a pastry brush to brush the salmon fillets all over with the soy sauce. Sprinkle with salt, pepper and garlic powder.
- Wrap the salmon in the nori like a package: fold one long end over the salmon, then fold in the two shorter sides. Roll the piece of salmon over and tuck the remaining long end under.
- Place the wrapped salmon fillets on the prepared baking sheet, seam side down. Lightly spray with olive oil. Bake for 12 minutes.
- Transfer the salmon fillets to a cutting board. Use a sharp chef’s knife to cut them in half crosswise, then serve. Nori wrapped salmon is easy to cut if you serve it with steak knives.