Ginger Soy Glazed Salmon

$- 4 salmon fillets (about 6 oz each) - 1/4 cup low sodium soy sauce - 2 tablespoons fresh ginger, grated - 2 tablespoons honey or maple syrup - 1 tablespoon rice vinegar - 2 cloves garlic, minced - 1 tablespoon sesame oil - 1 teaspoon cornstarch mixed with 2 tablespoons water (for thickening) - 2 green onions, finely chopped - Sesame seeds - Salt and pepper, to taste When I create ginger soy glazed salmon, I start with the main ingredients. The salmon fillets are the star here. They should weigh about 6 ounces each for even cooking. I use low sodium soy sauce. This keeps the dish flavorful without being too salty. Fresh ginger adds a bright kick. Grating it gives the best flavor. I like to use honey or maple syrup for sweetness. It balances the salty soy sauce. Next, I add some extra ingredients. Rice vinegar adds a nice tang. I always use fresh garlic, minced finely, to enhance the flavor. Sesame oil brings a nutty taste that I love. Lastly, I mix cornstarch with water. This thickens the glaze later on. To finish the dish, I use garnishes. Chopped green onions give a fresh crunch. Sesame seeds add a nice touch and flavor. I always season with salt and pepper to taste. This combination of ingredients makes for a quick and tasty meal. {{ingredient_image_1}} Start by making the marinade. In a bowl, whisk together the following ingredients: - 1/4 cup low sodium soy sauce - 2 tablespoons fresh ginger, grated - 2 tablespoons honey or maple syrup - 1 tablespoon rice vinegar - 2 cloves garlic, minced - 1 tablespoon sesame oil Mix well until all the flavors blend together. This marinade adds a sweet and savory taste to the salmon. Next, it's time to marinate the salmon. Take your 4 salmon fillets and place them in a shallow dish or a resealable plastic bag. Pour the marinade over the salmon. Make sure each piece is well coated. Cover the dish or seal the bag, then refrigerate. Let it marinate for at least 30 minutes or up to 2 hours for a richer flavor. Now, preheat your oven to 400°F (200°C). While it heats, line a baking sheet with parchment paper or grease it lightly. Remove the salmon from the marinade, saving the marinade for later. Place the fillets skin-side down on the prepared baking sheet. Add a pinch of salt and pepper on top. In a small saucepan, pour the reserved marinade and bring it to a boil over medium heat. Once it boils, reduce the heat and stir in 1 teaspoon of cornstarch mixed with 2 tablespoons of water. Let it simmer for 2-3 minutes until it thickens. Brush some of the thickened marinade over the salmon fillets. Bake the salmon for 12-15 minutes, or until it easily flakes with a fork. After baking, drizzle any remaining marinade over the salmon. Enjoy your delicious meal! For the best flavor, marinate the salmon for at least 30 minutes. This allows the soy sauce and ginger to soak in. If you have time, marinate for up to 2 hours. Longer marination gives the salmon more depth. You can bake or grill the salmon. Baking is easy and keeps the fish moist. Preheat your oven to 400°F (200°C) for perfect baking. Grilling adds a smoky flavor but requires more attention. Both methods work well, so choose your favorite! To check if the salmon is done, use a fork. Gently flake the fish at the thickest part. If it flakes easily, it’s ready. The ideal internal temperature is 145°F (63°C). A meat thermometer helps ensure accuracy. Pro Tips Use Fresh Ingredients: Fresh ginger and garlic will enhance the flavor of the glaze significantly. Avoid using pre-minced or powdered versions for the best results. Marinate for Flavor: Allowing the salmon to marinate for at least one hour, or up to two hours, will infuse the fish with rich flavors, making it truly delicious. Check for Doneness: Salmon is perfectly cooked when it flakes easily with a fork and has an internal temperature of 145°F (63°C). Keep an eye on it to avoid overcooking. Experiment with Sides: This ginger soy glazed salmon pairs well with various sides like quinoa, stir-fried vegetables, or a fresh salad. Feel free to get creative! {{image_2}} You can swap salmon for other fish like trout or tilapia. Both fish cook quickly and soak up flavors well. If you prefer a plant-based option, try using tofu. Make sure to press the tofu to remove extra water. Then, cut it into thick slices. Marinade it just like the salmon. Bake until golden and firm. Feel free to add your favorite spices or herbs. A pinch of red pepper flakes gives a nice kick. Fresh cilantro or basil can brighten the dish. You can also try adding a splash of orange juice for a fruity twist. Experiment with flavors to find your perfect mix! Serve your ginger soy glazed salmon over a bed of jasmine rice. The rice absorbs the sauce and tastes great. You can also pair it with steamed vegetables like broccoli or bok choy. For a fresh touch, add lemon wedges on the side. Drizzle a bit of extra sesame oil for added richness. Enjoy your meal with a colorful plate! To store leftover ginger soy glazed salmon, let it cool first. Place the salmon in an airtight container. This keeps it fresh. You can store it in the fridge for up to three days. If you cover it well, it will taste great when you eat it again. For the best reheating method, use the oven. Preheat your oven to 350°F (175°C). Place the salmon on a baking sheet. Cover it with foil to keep moisture in. Heat for about 10-15 minutes or until warm. This method makes sure the salmon does not dry out. You can also reheat it in a microwave. Use a microwave-safe dish and cover it to keep it moist. Heat for short bursts of 30 seconds, checking often. Yes, you can freeze ginger soy glazed salmon. First, let the salmon cool and wrap it tightly in plastic wrap. Then place it in a freezer bag. Press out the air to avoid freezer burn. You can freeze it for up to three months. When ready to eat, thaw it in the fridge overnight before reheating. You can serve many tasty sides with ginger soy glazed salmon. Some great options include: - Steamed jasmine rice - Sautéed bok choy - Roasted asparagus - Grilled zucchini - Quinoa salad - Stir-fried vegetables These dishes add color and flavor to your meal. They also balance the rich taste of the salmon. For the best flavor, I suggest marinating the salmon for at least 30 minutes. However, for more depth, you can marinate it for up to 2 hours. Just remember, the longer you marinate, the stronger the ginger and soy flavor will be. Don’t go past 2 hours, as the fish might become too salty or mushy. Yes, you can make the marinade ahead of time! I often prepare it a day before. Just mix the soy sauce, ginger, honey, rice vinegar, garlic, and sesame oil in a bowl. Store it in the fridge in a sealed jar. This way, when you’re ready to cook, it’s all set to go. Just remember to give it a good shake before using! This blog post covered how to make ginger soy glazed salmon. We explored main ingredients like salmon, soy sauce, and honey. Next, I gave you step-by-step instructions for marinating and cooking. We discussed tips for timing and techniques to ensure perfect doneness. You can also switch proteins or modify flavors for variety. Lastly, I shared storage and reheating tips. Enjoy creating this dish, and feel free to experiment with your own ideas!$

Ginger Soy Glazed Salmon

A delicious salmon dish marinated in a ginger soy glaze, baked to perfection.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Total Time 45

Course Main Course

Cuisine Asian

Servings 4

Calories 350 kcal

Ingredients

4 fillets salmon (about 6 oz each)
0.25 cup soy sauce (low sodium)
2 tablespoons fresh ginger, grated
2 tablespoons honey or maple syrup
1 tablespoon rice vinegar
2 cloves garlic, minced
1 tablespoon sesame oil
1 teaspoon cornstarch mixed with 2 tablespoons water (for thickening)
2 green onions finely chopped (for garnish)
to taste sesame seeds (for garnish)
to taste salt and pepper

Instructions

Prepare the Marinade: In a bowl, whisk together the soy sauce, grated ginger, honey (or maple syrup), rice vinegar, minced garlic, and sesame oil until well combined.
Marinate the Salmon: Place the salmon fillets in a shallow dish or a resealable plastic bag. Pour the marinade over the salmon, ensuring it's evenly coated. Cover the dish or seal the bag, and refrigerate for at least 30 minutes (or up to 2 hours for more flavor).
Preheat the Oven: Preheat your oven to 400°F (200°C).
Bake the Salmon: Line a baking sheet with parchment paper or lightly grease it. Remove the salmon from the marinade, reserving the marinade for later. Place the salmon fillets skin-side down on the prepared baking sheet. Season with a pinch of salt and pepper.
Cook the Marinade: Pour the reserved marinade into a small saucepan and bring it to a boil over medium heat. Once boiling, reduce the heat and stir in the cornstarch mixture. Allow it to simmer for about 2-3 minutes until thickened, stirring frequently.
Glaze the Salmon: Brush a portion of the thickened marinade over the salmon fillets. Bake the salmon in the preheated oven for 12-15 minutes, or until it flakes easily with a fork.
Serve the Dish: Once baked, remove the salmon from the oven and drizzle any remaining marinade over the fillets. Garnish with chopped green onions and sprinkle sesame seeds on top for added texture.

Notes

Serve the salmon on a bed of steamed jasmine rice or alongside sautéed bok choy. Add lemon wedges on the side for a fresh touch and drizzle extra sesame oil for flavor enhancement.

Keyword ginger, glazed, salmon, soy sauce