This baked arctic char fillet with honey soy marinade makes for one easy (and scrumptious) seafood dinner that’s sure to be a family favourite!
Hi friends!
Today I’m sharing a delicious and easy seafood dinner of baked arctic char with a crazy good honey soy marinade.
I love using Newfoundland & Labrador (or Canadian) ingredients (like this moose stew recipe) whenever I can. So, when I got my little hands on some arctic char, I was elated!
This fish fillet is locally (wild) caught in Labrador. How cool is that? My parents often go snowmobiling in Labrador and they picked up a fillet for me at a local fish supply store that’s known for its arctic char.
A whole fillet is baked on a sheet pan and, when it’s all done, it’s garnished with colourful (and flavourful) ingredients, like chili pepper, sesame seeds and green onion. Sounds good, right?
What Does Arctic Char Taste Like?
Arctic char fish (or “arctic charr”) tastes like a cross between freshwater trout and salmon (more closer to salmon (specifically Atlantic salmon), if you ask me). If you enjoy salmon (like I do) you’ll likely enjoy arctic char as well!
It’s interior flesh can range in colour from a pale pink (like what was used in this recipe) to more of a brighter deep red hue.
Honey Soy Marinade for Fish
Guys, this honey soy marinade is unbelievably easy to whip up and so freaking good! There’s soy sauce, honey, hot sauce, garlic, ginger, and sesame oil. With those flavourful ingredients, you know it’s going to be tasty!
How To Cook Arctic Char
You cook arctic char much like you would salmon. Even if your fish is labeled “boneless,” I always recommend checking for bones before preparing.
Note: Detailed instructions on how to cook arctic char are in the recipe card below, but here are the basics:
- In a dish (I like to use a large measuring cup), add marinade ingredients and whisk to combine. Lay to one side.
- Check the fish fillet for bones and remove/discard (if any). Then pat dry of any excess moisture with paper towels.
- Place the fillet into a baking dish and pour marinade over top. Flip the fillet over to ensure everything is well coated. Let sit for 30 minutes. Next, pour off marinade (don’t discard as it will be reduced for a honey soy glaze after the fillet is cooked). I also like to scrape off most of the garlic and ginger and put in with the marinade.
- Place the fillet onto a parchment paper-lined sheet pan and bake. Once the arctic char is cooked through and flakes easily with a fork, carefully remove from the oven.
- Place the reserved marinade into a small saucepan and cook over low heat so it reduces/thickens and heats through (you can do this while the arctic char is cooking if you like).
- Brush or drizzle the thickened honey soy marinade over baked arctic char, then garnish with chili pepper, sesame seeds, green onion and a squeeze of fresh lime juice.
How Long To Cook Arctic Char
The fillet that was used in this recipe was about 1 inch thick (at the thickest part). With the oven set at 400 degrees Fahrenheit, I like to cook the arctic char between 12 to 15 minutes (it’s usually good for me at the 12-minute mark).
Note: Cook time can vary, depending on the temperature of your seafood before cooking and its thickness. Heat until it’s cooked through, is opaque and flakes easily with a fork when prodded.
Can I Eat the Skin?
Indeed you can. However, because this arctic char is baked (and not, say, pan-fried), the skin doesn’t get crispy so I don’t eat when it’s prepared this way.
If you like to remove and crisp up, you can totally do that! Serve on the side or crumble over your cooked fish.
Is Arctic Char a Sustainable Fish?
Yes!
What I love about arctic char (specifically the fillet used here) is that it’s wild-caught and also sustainable seafood.
This cold-water fish can also be found farmed, but if I can get access to wild, that’s what I’m going for!
Can I Make This Recipe With Another Type of Fish?
Absolutely! I realize that not everyone may be able to obtain arctic char fillet.
Still want to try this marinated seafood recipe? Use salmon fillet instead!
Tips and Variations
- You can often find “smoked” arctic char or simply a “natural” fillet arctic char. The straight-up natural arctic char fillet is used in this recipe.
- For presentation purposes, I don’t fold under the tail of the fillet. As that is the thinnest part of the fish, it cooks more quickly than the centre portion does. You can fold the tail end underneath (as to not overcook) if you wish.
- For this recipe, the fillet was left whole (but you can cut into smaller portions).
Sides To Serve With Fish
The star of this fish dinner is the arctic char, in my opinion, but if you are looking for some sides to make it more of a meal, it’s delicious with any of these:
- Roasted veggies, like cauliflower or broccoli
- Grilled asparagus
- Mixed green salad
- Roasted garlic mashed potatoes
- Celeriac puree
- Cauliflower rice
- Fried rice or just a simple side of white rice
- Quinoa
More Easy Seafood Recipes
- Oven Baked Cod With Dill and Lemon
- Honey Mustard Salmon
- Traditional Newfoundland Cod au Gratin
- Newfoundland Salt Cod Fish Cakes
If you make this baked arctic char recipe, be sure to leave a comment below!
Baked Arctic Char With Honey Soy Marinade
Ingredients
- 3 tablespoons soy sauce, use regular, gluten free or low sodium (whatever you prefer)
- 2 tablespoons honey
- ½ tablespoon minced fresh ginger
- 2 teaspoons sesame oil
- 1 teaspoon sriracha
- 2 cloves garlic, minced
- 1.5 pounds arctic char fillet (whole side), skin on and bones removed
Garnish Ideas (optional)
- Sesame seeds
- Green onion, sliced
- Cilantro, chopped
- Microgreens
- Chili pepper, sliced
- Lime wedges/juice
Instructions
- In a small dish, whisk together soy sauce, honey, ginger, sesame oil, sriracha, and garlic.
- Pat arctic char dry with paper towels to remove any excess moisture, then place the arctic char into a baking dish that's big enough to fit it.
- Pour marinade over fish and turn arctic char to get marinade all over. Let marinade for 30 minutes. Meanwhile, preheat oven to 400 degrees Fahrenheit for use shortly.
- Remove arctic char from marinade and reserve marinade (I like to scrape off most of the minced garlic and ginger and keep for marinade).
- Place arctic char onto a parchment paper-lined sheet pan and bake in your preheated oven for 12 to 15 minutes or until it's cooked through and flakes easily with a fork (insert the tines of a fork into the thickest part of the fish at an angle and twist gently; it should flake easily).Note: Time can vary, depending on the size/thickness of your fillet. The fillet used in this recipe was about 1 inch thick at the thickest part. Check on at the 12-minute mark and see how it is. If it isn't cooked, continue cooking until it is.
- While arctic char is cooking, place reserved marinade into a small/mini saucepan and heat over low heat until reduced/thickened slightly, heated through, and coats the back of a spoon.
- Once fish is cooked and marinade has thickened/reduced, drizzle marinade over cooked fish and garnish to taste (if desired) with any of the garnish ideas. Portion, serve and enjoy (it's great with rice or a salad).
Notes
- You can often find “smoked” arctic char or simply a “natural” fillet arctic char. The straight-up natural arctic char fillet is used in this recipe.
- For presentation purposes, I don’t fold under the tail of the fillet. As that is the thinnest part of the fish, it cooks more quickly than the centre portion does. You can fold the tail end underneath (as to not overcook) if you wish.
- For this recipe, the fillet was left whole (but you can cut into smaller portions).
A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
© Girl Heart Food Inc. Photographs and content are copyright protected.
Tried this recipe?
If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!
Annette
Forgot the 5 stars!
Dawn | Girl Heart Food
Thank you kindly, Annette!!
Annette
I just made this for my supper tonight and it was fabulous! Easy, quick and very delicious. Will be a keeper.
Dawn | Girl Heart Food
I’m so happy you enjoyed the recipe, Annette!! Thank you very much!!
Sue
Superb! A huge hit and so easy and quick. Followed as written except reduced the hot sauce by half, just our preference. We can’t wait to have this again! Thanks Dawn!
Dawn | Girl Heart Food
Thank you very much, Sue!! That’s wonderful, I’m so happy you enjoyed the recipe!!
Caroline
This recipe was fantastic. Our house loves spicy so I doubled the sriracha and added 2 finely chopped chili pepper and sprinkled all over the char. Will definitely be making this again.
Dawn | Girl Heart Food
Thank you very much, Caroline!! The extra sriracha and chili pepper sounds delicious!!
LLR
Easy to make and great tasting!
We prepared as written except we grilled the fish on a grill mat in our Weber Grill. The result was fabulous, with such a crispy skin! Will make again.
Dawn | Girl Heart Food
Thank you very much!! Sounds like such a yummy twist!!
Lani
This recipe was a great way to introduce Arctic char to my family. Everyone loved it, and it was so easy! I substituted 1/2 tsp. hot sauce for sriracha, since we don’t stock that in our pantry, and added juice from 1/2 lemon to cut the sweetness of the honey, since my husband doesn’t like sweet food. We didn’t have parchment, but baking it skin-side down in a glass dish with olive oil coating worked fine. Thank you for this recipe!
Dawn | Girl Heart Food
Thank you very much, Lani!! So happy you and your family enjoyed the recipe!!
Parmelee Tolkan
I’ve made this 3 times and totally love it. So easy. It tastes much more complicated than the few ingredients. I was in a pinch and only marinated it for 5 minutes tonight. No problem, still delicious.
Dawn | Girl Heart Food
Oh my goodness, thank you very much, Parmelee!! So happy you enjoy the recipe!!
Ellen
Love it!! I make it a lot.
Dawn | Girl Heart Food
Thank you very much, Ellen!! So glad you enjoy the recipe!!
Rob Peric
A PUNCH IN THE MOUTH OF FLAVOR!!!
I made this recipe today with a couple of tweaks:
1. I had no sriracha so I substituted 1/2 tsp. cayenne and 1/2 tsp. red pepper flakes, which worked out well. Otherwise the recipe I used was to the letter.
2. My char filets were a little thinner (less than 3/4″ at the thickest) so I increased oven to 425F and baked for 10 minutes – got a nice glaze without drying the fish.
3. I baked directly on a baking sheet (no parchment paper). The skin didn’t quite crisp but definitely cooked enough to easily cut and eat with the fish, and the flavor from the skin made this dish.
4. Lastly, I put the remaining marinade in a pan and reduced it to a glaze then brushed a bit on top of the fish at serving.
First attempt and this is already one of my top 5 fish recipes. Too bad I can’t post a pic.
Thank you, Dawn!
Dawn | Girl Heart Food
Wow, thank you so much for the kind words, Rob!! The reduced marinade is packed with flavour, isn’t it? So happy you enjoyed the recipe!!