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 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.
Salmon is a healthy choice
I love salmon. What’s not to like? It’s delicious, healthy, and wonderfully fatty – and this particular fat is so good for you. Even responsibly farmed salmon is quite healthy. Wild salmon is a nutritional powerhouse.
I do 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. Just check and see if you want to add a bit more salt if you do.
How to make nori-wrapped salmon
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. Scroll down to the recipe card for the details, But the basics are so simple. Brush the salmon with soy sauce and sprinkle with seasonings. Wrap in nori. Spray with oil, and bake for 12 minutes. That’s it!
What to serve with nori-wrapped salmon?
What about leftovers?
You can keep leftovers of nori-wrapped salmon in the fridge, in an airtight container, for up to 3 days. But the nori wrap will become soggy. So it’s best to only make 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.