Garlic Ginger Soy Salmon

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This ginger garlic salmon starts with a bold marinade of soy, honey, ginger, and garlic, then roasts until the edges caramelize and the fish flakes easily. A quick glaze from the reserved marinade adds rich, sticky flavor, finished with scallions and sesame seeds for crunch.

Prep Time10

Cook Time20

Marinating Time30

Total Time1

Course: dinner, Main Course, Main Dish

Cuisine: American, American/Asian

Keyword: ginger garlic salmon, ginger soy salmon

Servings: servings

Author: Dahn Boquist

Ingredients

2 to 3 pounds whole salmon fillet skin-on, or 4 to 6 smaller salmon fillets
⅓ cup soy sauce
¼ cup olive oil
3 tablespoons honey (or maple syrup)
3 tablespoons rice vinegar (or lemon juice)
2 tablespoons grated fresh ginger
6 to 7 garlic cloves minced
2 teaspoons chili garlic sauce (or to taste)
1 teaspoon sesame oil
1 tablespoon vegetable oil (for greasing pan)
2 tablespoons chopped green onions (for garnish)
1 tablespoon toasted sesame seeds (for garnish)

Instructions

In a small bowl, whisk together the soy sauce, honey, rice vinegar, grated ginger, minced garlic, chili garlic paste, and sesame oil until smooth.
Place the salmon fillet in a shallow tray. (I used the one that came with the salmon when I purchased it, but a 13 × 9-inch baking dish or a large zip-top bag will also work.) Pour the marinade over the salmon, coating it evenly. Cover and refrigerate for 30 to 60 minutes.
While the salmon is marinating, preheat the oven to 400°F. Line a sheet pan with parchment paper or lightly grease it with neutral oil.
Remove the salmon from the marinade and place it skin-side down on the prepared sheet pan. Reserve the marinade for later. Bake the salmon for 15 to 20 minutes, or until it flakes easily with a fork and reaches an internal temperature of 125–130°F (for medium-rare) or 140°F (for medium).
While the salmon bakes, pour the reserved marinade into a small saucepan. Bring it to a boil over medium heat, then reduce the heat to a simmer. Let it cook for 5 to 7 minutes, or until slightly thickened into a glaze. Stir occasionally and watch closely to avoid burning.
Remove the salmon from the oven and let it rest for 5 minutes. Spoon the reduced glaze over the top, then sprinkle with chopped green onions and toasted sesame seeds before serving.

Notes

Marinate, but don’t overdo it: 30 to 60 minutes is ideal. Any longer, and the vinegar can start to "cook" the fish like ceviche.

Use parchment or grease your pan: The glaze gets sticky as it bakes, so line your sheet pan or lightly oil it to avoid stubborn cleanup.

Boil the reserved marinade: This step isn’t optional. Boiling makes it food-safe and reduces it to a thick, glossy glaze.

Check early for doneness: Salmon thickness varies, so start checking around 15 minutes. You're looking for flakes and an internal temp of 125–130°F for medium-rare.

Smaller fillets work too: You can use smaller portions instead of a whole side. Just arrange skin-side down and bake as directed. The cook time stays roughly the same.

Nutrition