Soy Ginger Salmon is quick, healthy, and packed with flavor. The marinade is simple yet deeply aromatic, infusing the salmon with a sweet and savory umami profile that enhances its natural richness. Whether you’re cooking for a weeknight dinner or a special occasion, this dish is easy to prepare and delivers restaurant-quality results with minimal effort.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Salmon fillets (skin-on or skinless)
Soy sauce
Fresh ginger, grated
Garlic cloves, minced
Honey or brown sugar
Rice vinegar or lime juice
Sesame oil
Olive oil (for cooking)
Green onions (optional, for garnish)
Sesame seeds (optional, for garnish)
Directions
In a small bowl, whisk together soy sauce, grated ginger, garlic, honey (or brown sugar), rice vinegar, and sesame oil to create the marinade.
Place the salmon fillets in a shallow dish or zip-top bag and pour the marinade over them. Marinate in the refrigerator for at least 20–30 minutes, or up to 2 hours.
Preheat oven to 400°F (200°C) or heat a nonstick skillet over medium-high heat.
If baking, line a baking sheet with parchment paper and place the salmon fillets on it, skin-side down. Bake for 12–15 minutes, or until the salmon flakes easily with a fork.
If pan-searing, heat a bit of olive oil in the skillet and cook salmon for about 4–5 minutes per side, depending on thickness.
Optionally, simmer the leftover marinade in a small saucepan for a few minutes until slightly thickened to drizzle over the cooked fish.
Garnish with sliced green onions and sesame seeds before serving.
Servings and timing
Serves: 4 Prep time: 10 minutes Marinate time: 20–30 minutes Cook time: 12–15 minutes Total time: Approximately 40–45 minutes
Variations
Add a dash of chili flakes or sriracha to the marinade for heat.
Use maple syrup instead of honey for a different sweetness.
Swap salmon for trout, cod, or tofu for a different protein option.
Grill the salmon instead of baking for a smoky flavor.
Serve over rice noodles, jasmine rice, or a bed of greens.
Storage/Reheating
Store leftover salmon in an airtight container in the refrigerator for up to 3 days. To reheat, place in a 300°F oven for 10 minutes or until warmed through. Avoid microwaving if possible, as it can dry out the fish. Leftovers can also be flaked and used cold in salads, wraps, or rice bowls.
FAQs
Can I use frozen salmon?
Yes, just make sure to thaw it completely and pat it dry before marinating.
Do I have to marinate the salmon?
Marinating enhances flavor, but if you’re short on time, a quick 10-minute soak will still work well.
Can I cook this in an air fryer?
Yes, cook marinated salmon at 375°F for 10–12 minutes in the air fryer, checking for doneness.
What type of soy sauce should I use?
Regular soy sauce works well, but you can use low-sodium soy sauce if you prefer less salt.
Is this recipe gluten-free?
It can be—just use a gluten-free soy sauce or tamari.
Can I add vegetables to the dish?
Absolutely—broccoli, bok choy, bell peppers, or snow peas work great either baked alongside or stir-fried.
How do I know when the salmon is done?
The salmon should flake easily with a fork and reach an internal temperature of 145°F.
Can I make this ahead of time?
You can marinate the salmon ahead of time (up to 2 hours) and keep it in the fridge until ready to cook.
Can I use ginger paste instead of fresh ginger?
Yes, ginger paste is a convenient substitute, though fresh ginger provides a more vibrant flavor.
What side dishes go best with soy ginger salmon?
Steamed rice, sautéed greens, roasted vegetables, or Asian slaw are all excellent choices.
Conclusion
Soy Ginger Salmon is a quick, delicious, and health-conscious dish that brings bold Asian-inspired flavors to your table. Its balance of sweet, savory, and tangy notes makes it a reliable favorite for both weeknight dinners and special meals. With its simple prep and versatile serving options, it’s a recipe you’ll come back to again and again.
Soy Ginger Salmon is a bold, savory dish featuring tender salmon marinated in a flavorful mix of soy sauce, fresh ginger, garlic, and honey, then cooked to perfection. Ideal for quick weeknight meals or elegant dinners.
Ingredients
4 salmon fillets (skin-on or skinless)
1/4 cup soy sauce
1 tbsp fresh ginger, grated
2 garlic cloves, minced
1 tbsp honey or brown sugar
1 tbsp rice vinegar or lime juice
1 tsp sesame oil
1 tbsp olive oil (for cooking)
2 green onions, sliced (optional, for garnish)
1 tsp sesame seeds (optional, for garnish)
Instructions
In a small bowl, whisk together soy sauce, grated ginger, garlic, honey, rice vinegar, and sesame oil to make the marinade.
Place salmon fillets in a shallow dish or zip-top bag and pour marinade over them. Refrigerate and marinate for 20–30 minutes, or up to 2 hours.
Preheat oven to 400°F (200°C), or heat a nonstick skillet over medium-high heat.
If baking, place salmon on a parchment-lined baking sheet, skin-side down, and bake for 12–15 minutes, or until the salmon flakes easily.
If pan-searing, heat olive oil in a skillet and cook salmon for 4–5 minutes per side, depending on thickness.
Optional: Simmer leftover marinade in a small saucepan for a few minutes until thickened. Drizzle over cooked salmon.
Garnish with sliced green onions and sesame seeds before serving.
Notes
Add chili flakes or sriracha to the marinade for a spicy kick.Use maple syrup instead of honey for a different sweetness profile.Try this with other proteins like tofu, cod, or trout.Grilling the salmon adds a smoky layer of flavor.Serve over rice, noodles, or greens for a complete meal.
