Japanese Baked Salmon Belly

Get ready for a flavor-packed delight with my Japanese Baked Salmon Belly recipe! Mouthwatering strips of salmon belly, baked to perfection and adorned with a delightful Japanese-style soy yuzu sauce, fresh green onions, and toasted sesame seeds made all with an easy hassle-free recipe! It’s an easy-to-make dish bursting with omega-3 fatty acids, perfect to pair with your favorite Japanese meals!

Japanese baked salmon belly served on a white plate topped with sesame seeds being picked up with a pair of chopsticks.

Why I Love This Recipe

If you’re a fan of Japanese cuisine and crave that perfect balance of savory flavors, you’re going to love my Japanese Baked Salmon Belly recipe! Imagine tender strips of salmon, baked to perfection using my tried-and-true toasted oven method from my Japanese Miso Salmon and Japanese Hamachi Yellowtail Collar, then drizzled with a mouthwatering Japanese-style savory sauce that’s been meticulously crafted in my kitchen, inspired by the flavors found in my Salmon Carpaccio!

Similar to my approach in creating the Japanese Style Seared Salmon, this recipe is a product of my extensive experience creating Japanese-style salmon dishes at home. We’ve developed exclusive sauces tailored specifically to complement baked salmon, ensuring a delicious outcome each time! It’s a side dish that pairs seamlessly with your favorite Japanese meals, delivering an irresistible combination of umami richness and tender texture. So don’t wait any longer—dive into the world of Japanese flavors tonight!

Ingredients

Ingredients

  • Salmon Belly – strips of salmon belly meat. Can be found at Asian or Japanese grocery stores and specialized seafood markets.
  • Cooking Spray Oil – standard cooking spray to coat baking sheet or mats.
  • Salt – sea salt preferred.
  • Soy Sauce – low-sodium Soy Sauce preferred. Can also use tamari for gluten-free.
  • Yuzu – concentrated juices from Yuzu fruit in a bottle found at Asian grocery stores. Can substitute with fresh lemon juice.
  • Toasted Sesame Oil – 100% Toasted Sesame Oil that should have a dark brown color.  
  • Green Onion – fresh green onion scallion finely chopped.
  • Toasted Sesame Seeds – optional garnish.

🍣 Salmon Belly Notes

Salmon belly is typically available at Japanese or Asian Supermarkets, and you may also find it by requesting it from your local supermarket’s fish department. Simply ask them to clean and cut it into vertical strips for you.

Japanese baked salmon belly served on a white plate topped with sesame seeds being picked up with a pair of chopsticks.

Essential Kitchen Equipment

Directions

Step 1 Start by patting dry the salmon belly strips to remove any excess oil, then lightly salt them and place them on a baking sheet or silicon baking mat sprayed with cooking oil. Bake the salmon at 425°F for 7-8 minutes.

Salmon belly lined on a baking mat.

🧂 Seasoning Pro Tip

For optimal seasoning distribution, sprinkle the seasoning from a Higher Above to achieve uniform coverage across the dish.

🌡 Internal Temperature Check

Aim for an Internal Temperature of 145°F when checking the doneness of your dish.

💡 Baking Pro Tip

It’s best to Use a Toaster Oven to make this dish as it will take less time to preheat the oven.

Step 2 In a bowl, combine soy sauce, yuzu or lemon juice, and toasted sesame oil.

Sauce for baked salmon belly.

Step 3 Drizzle the prepared sauce on the baked salmon belly.

Baked salmon belly garnished with green onions and toasted sesame seeds.

🌿 Garnishing Pro Tip

Enhance the flavor and presentation of your dish by garnishing with finely chopped Green Onions and a sprinkle of Toasted Sesame Seeds.

Pairing Recommendations

To complete your meal, serve this recipe with Tofu Miso Soup or Clam Miso Soup for a seafood pairing. Don’t forget a bowl of your favorite rice and a side of vegetable pairing like Japanese Spinach Salad or Japanese Cabbage Salad to round out the flavors and textures of the salmon belly.

Japanese baked salmon belly served on a white plate topped with sesame seeds being picked up with a pair of chopsticks.

Frequently Asked Questions

Can I substitute salmon belly with another cut of salmon?

No, this recipe was specifically developed for salmon belly to ensure the perfect balance of flavors and textures. Substituting it with another cut of salmon may not yield the same results.

Do I need to marinate the salmon belly before baking?

No, you don't need to marinate the salmon belly before baking. Simply season it lightly with salt for optimal flavor.

Can I use frozen salmon belly for this recipe?

Yes, you can use frozen salmon belly for this recipe. Just ensure they are properly defrosted by placing them in the fridge 24 hours in advance for best results.

What is the best way to clean and prepare salmon belly for cooking?

To clean and prepare salmon belly for cooking, wash it under cold water and pat it dry with a paper towel.

Storage Tips

To store leftovers, place them in an airtight container and store in the refrigerator. Leftovers can typically be kept for 3 to 5 days when properly stored.

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Watch How To Make It

Japanese baked salmon belly served on a white plate topped with sesame seeds, top down picture.

Japanese Baked Salmon Belly

Welcome to my delicious Japanese Baked Salmon Belly recipe, perfect for your toaster oven! Indulge in tender salmon strips baked to perfection, offering a delightful experience. Dive into my easy-to-follow recipe and savor the savory flavors of salmon belly, expertly crafted for your enjoyment.
4.58 from 71 votes
Course: Side Dish
Cuisine: Japanese
Keyword: salmon belly recipe, salmon toaster oven
Prep Time: 5 minutes
Cook Time: 8 minutes
Total Time: 13 minutes
Servings: 1
Print Recipe
Calories: 208kcal

Ingredients

Instructions

  • Gather all the ingredients.
    Ingredients for Japanese baked salmon belly.
  • Pat salmon dry with a paper towel and lightly sprinkle salt on the salmon bellies.
    Salmon belly seasoned with salt and black pepper.
  • Cover toaster oven tray with aluminum foil and lightly spray cooking oil. Place salmon belly on the tray and cook at 425F for 7-8 minutes.
    Salmon belly lined on a baking mat.
  • In a small mixing bowl, add soy sauce, yuzu, toasted sesame oil and set aside. Note - for the toasted sesame oil, it's literally just a drop.
    Sauce for baked salmon belly.
  • Once salmon bellies are cooked, take out and plate. Sprinkle chopped green onions, toasted sesame seeds and drizzle on sauce.
    Baked salmon belly garnished with green onions and toasted sesame seeds.

Nutrition

Calories: 208kcal | Carbohydrates: 2g | Protein: 8g | Fat: 20g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 962mg | Potassium: 42mg | Fiber: 1g | Sugar: 1g | Vitamin A: 62IU | Vitamin C: 2mg | Calcium: 8mg | Iron: 1mg
*Values Based Per Serving
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8 Comments

  1. Made this tonight but it looked nothing like yours. There was a grayish skin covering the meat. What did I do wrong?

    • LowCarbingAsian

      Hey Cindy! It’s hard to say without seeing a picture of the salmon belly cut you used, but my guess would be the inner lining of the belly meat/membrane wasn’t removed when filleted. If you have any salmon belly leftover, see if there is a layer (whatever was grey) you can peel off with your hands. Hope that helps!

  2. sabrina friedman

    21 kcal per serving dies not seem correct. What are the calories per 6 oz serving? Thank you

    • LowCarbingAsian

      Hi Sabrina – I looked at the database the nutritional fact program pulls the values from and noticed it was using regular salmon and not salmon belly. I went ahead and manually inputted the numbers so it should be correct now.

  3. Wojtasinski Walter John

    I make this all the time in Japan. I get pre salted Norwegian Salmon Bellies. I add Kikkoman 50% Reduced Sodium Soy Sauce, Youki Oyster Sauce, a dash of Kadoya Sesame Oil, and a couple dashes of cayenne pepper to 1kg. I don’t measure anything. Just enough to make a light coating.

  4. Wojtasinski Walter John

    Also I cook them on a “grill” setting for 20 mins for 500 grams in a Panasonic Bistro convection oven. This oven is a bit unique. It has a grill pan that heats from microwave from below, IR, standard, and forced induction cooking. It sounds hardcore but I can’t get the salmon bellies super crispy and super juicy at the same time. As far as aromatics I prefer a bit of garlic powder instead of green onion. Sometimes I use lemon, sometimes yuzu, sometimes none. Overall most important is to not overdo the citrus or it takes away from the umami. Overall excellent dish. Oh and slightly over cooked is better than slightly undercooked.

  5. Wojtasinski Walter John

    Can get, not can’t get. You can also try a dash of Mirin.

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