I have a habit of falling into long, energetic discussions about cooking (surprised?). One topic that especially gets me gabbing is go-to ideas. Fast and easy baked salmon recipes like this Soy Ginger Salmon are at the top of my list!
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My most recent cooking-themed conversation was with my hairstylist.
Mid-cut, she asked if I ever found myself cooking the same thing over and over again. (Apparently she was having an interlude with all things sesame/ginger and was curious if I’d gone through similar phases.)
Guess which recipe I couldn’t wait to tell her about…
SOY GINGER SALMON!
- Salmon is my answer whenever anyone asks about my go-to weeknight meals. (This extensive list of healthy salmon recipes on my site is proof.)
- I realize that describing salmon recipes (like Honey Glazed Salmon) as my go-to dinner sounds a bit pinkies-up, but I promise the only thing fancy about this salmon recipe is how accomplished you’ll feel after you make it.
- Salmon is healthy and versatile, and the fact that I spent the majority of my adult life being terrified to cook a piece of fish yet managed to nail baked salmon on my first attempt should tell you that anyone (and I mean anyone) can cook this Soy Ginger Salmon recipe with success!
5 Star Review
“Excellent recipe and instructions! I paired my salmon with stir-fried rice with sugar snap peas.The salmon was the headline!”
— Dorsey —
Soy Ginger Salmon—A Quick and Easy Salmon Recipe for Busy Weeknights
Aside from the few of my mother’s unsuccessful attempts to persuade us to eat tuna noodle casserole or fish sticks, we ate very little fish growing up.
Even if you had told me as recently as two years ago that I’d start making salmon for dinner at least once a week, I probably would not have believed you.
Fast forward to today: Baked Salmon in Foil and Grilled Salmon in Foil make regular appearances in our home, especially if I’m hosting a party or want yummy, healthy leftovers.
Ben loves these particular salmon dishes (and this Buffalo Baked Salmon) so much that when I told him I was going to make a new salmon recipe with an Asian spin, I thought there might be mutiny.
Guess which version is his favorite now?
When I’m looking to cook smaller portions of fish (this Spicy Baked Salmon, for example, is fabulous, but it yields a larger amount than I sometimes need) or if I’m craving a fresh twist, today’s Soy Ginger Salmon is my pick.
- It’s filling, lively, and the chili soy garlic sauce will dance on your taste buds (just like Balsamic Glazed Salmon).
- As with my Miso Salmon, the umami flavor here is captivating.
- You can use this recipe to cook as many or as few fillets as you like, so it’s simple to scale to suit one, two, or a few. (For another scalable salmon recipe, check out my Whole30 Salmon.)
Tip!
If you are a fan of making baked salmon too, be sure to check out this Baked Salmon Temperature Guide.
How to Make Soy Ginger Salmon
The method I describe in this recipe is for a seared then baked honey ginger salmon. If you have a skillet, a stove, and an oven, you can make it!
- First, the salmon is seared on one side. Make sure your pan is screamin’ hot or the salmon will stick. This creates a super satisfying crust on the outside. You’ll love sinking your fork into it! (This Pan Seared Salmon you’ll love too.)
- Next, you brush an easy soy ginger glaze all over the fish. It’s like a soy ginger marinade but WAY faster, because the fish doesn’t need to rest in it in advance. (For another salmon recipe with ginger flavor, try these tasty Salmon Burgers.)
- Last, the salmon goes into the oven to bake for a few minutes, until it’s tender and flaky.
{If you prefer a grilled soy ginger salmon, you could use the same soy ginger glaze recipe but cook the fish on the grill instead.}
This Soy Ginger Salmon takes fewer than 20 minutes and tastes like it came from a restaurant (just like this Blackened Salmon).
Your salmon will be crisp on the outside and moist on the inside, and you’ll have only one pan to wash in the end!
Serving Soy Ginger Salmon
We garnished our Soy Ginger Salmon with spring onions and sesame seeds, but if you are particularly pressed for time or ingredients, it tastes lovely without them too.
- For a complete meal, try this Soy Ginger Salmon with rice (this brown rice is my go-to) and simply steamed or sautéed veggies.
- I also like to make extra Soy Ginger Salmon and use the leftovers to top a salad the next day for lunch (I do the same with Teriyaki Salmon and Bourbon Glazed Salmon.)
This Soy Ginger Salmon topped the charts in our kitchen, and I hope it becomes a greatest hit for you too!
Recommended Tools to Make Soy Ginger Salmon
- Cast-iron skillet: If you don’t own one yet, this recipe is the perfect excuse! You can use a different sturdy skillet, but cast iron really will give you the best sear.
- Fish spatula: I use this for EVERYTHING (veggies, pancakes, eggs), and yes, I use it for fish like this soy ginger salmon too.
Frequently Asked Questions
I haven’t tried to make air fryer soy ginger salmon myself, but I think it could work well. The salmon will turn out slightly different, but the flavors will still be the same. Prepare the salmon according to my Air Fryer Salmon directions, omitting the seasonings and sauces. Reduce the soy ginger glaze from this recipe on the stovetop until thick, then spoon it over the cooked salmon.
Soy ginger salmon pairs well with Instant Pot Brown Rice, Air Fryer Broccoli, Asian Cucumber Salad, or Roasted Green Beans.
While I love preparing salmon with a variety of different flavor profiles, soy sauce, ginger, and honey are three of the best flavors with salmon. The combination is sweet, zippy, and savory. If you prefer other flavors with your salmon, see all my salmon recipes for more ideas.
More Salmon Recipes You’ll Love
If you’re like me and can’t get enough easy, flavorful salmon recipes, these tried and true favorites make healthy eating both delicious and approachable.
Explore reader-loved recipes like my Balsamic Glazed Salmon, Air Fryer Salmon, or Pesto Salmon all simple, satisfying, and perfect for busy weeknights or whenever you’re craving something fresh and tasty.
Soy Ginger Salmon
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Ingredients
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 2 cloves garlic minced (about 2 teaspoons)
- 2 teaspoons grated fresh ginger
- 1 teaspoon honey
- ½ teaspoon garlic-chili paste sriracha, or 1/4 teaspoon red pepper flakes
- 1 pound skin-on salmon fillet* at room temperature, cut into 3–4 portions
- 2 teaspoons canola oil
- Chopped green onions for serving
- Toasted sesame seeds for serving
Instructions
- Place a rack in the center of your oven and preheat to 425 degrees F. Heat the skillet so that a drop of water sizzles and evaporates quickly but does not bounce (if it instantly bounces and dances around the pan, your pan is too hot).
- In a small saucepan, stir together the soy sauce, rice vinegar, garlic, and ginger. Bring to a simmer over medium high, then remove from heat and stir in the honey and chili paste. Remove a few spoonfuls of the cooked glaze in a separate bowl for serving.
- Drizzle the salmon with the canola oil and brush so that it is evenly coated. Place the salmon skin-side up on the hot skillet. Let cook for about 3 minutes, totally undisturbed, until the salmon forms a nice crust. When the salmon turns opaque on the sides and starts to turn opaque on top, use a flexible spatula to flip the salmon so that it is skin-side down. Brush or spoon the remaining glaze in the saucepan all over the top. Place the skillet immediately into the oven and let cook for 6 minutes (the salmon will appear a little undercooked in the center but will finish cooking as it rests). Remove from the oven and cover with foil. Let rest 4 to 5 minutes. Serve immediately, topped with reserved glaze, chopped green onion, and sesame seeds.
Video
Notes
- *You can also use salmon portions (smaller fillets), but be aware that they will bake more quickly. If you use sockeye salmon, please be aware that the fillets are thinner than Atlantic or farm-raised salmon, so it will both sear more quickly and bake more quickly.
- Serving a crowd? Feel free to scale up this recipe to suite as many fillets as you need—just don’t crowd them in the skillet or they will not sear properly.
- This recipe is best enjoyed the day it is made. If you have leftovers, try letting them come to room temperature for about 10 minutes, then adding them to a salad or even scrambled eggs or scrambled tofu.
Nutrition
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It was so delicious, my husband who usually will not eat fish, liked it. Thank you
Win, win!! Thank you Paula!
Never have I ever been able to get salmon skin crispy…until now! This recipe was spot on for me with ingredients and cook times. The salmon was absolutely delicious. Thank you!
So happy to hear it, thanks Kat!
I’m currently soaking my All Clad skillet overnight in hot soapy water to get the burned sauce off 😉 The smoke alarm went off and gave one of our cats a panic attack (she’s afraid of her own shadow though). However, I was amazed at how moist this turned out! I almost followed your directions exactly. I didn’t heat the skillet for the full 10 minutes. It was probably around 7. All Clads conduct heat so well that I was sure that it would take less time to get hot and it did. I sautéed it a minute less than instructed as it was cooking quickly. Plus, left it in the oven a minute less than instructed as well. The ginger sauce is amazing. I didn’t have low salt soy sauce, so it was just a tad saltier than I like. It was perfectly seasoned for my husband though. I will definitely make this again!
So glad you enjoyed it, Kathy! Good call on the heating of the pan!
That’s soooo funny! Im thinking the All Clad hears up much higher. My sauce smoked alot as well. We know for next time.
Come to think of it, Rodney, I bet it does too. It retains heat so after doing the water test it may take a little longer to cool down if it is too hot.
So Perfect!! I have made this several times & I will keep making this!! Perfect as written 👌 Love it So Much!! Served with asparagus & brown rice 😋
Thanks Debbie!
Umm you forgot to tell us how to check the skillet temperature. I followed your instructions and immediately burned $20 worth of salmon because you don’t explain the oil, water, or hand test for skillet temperature. Also why are we using olive oil for a pan that goes to 400 degrees?
Hi Jacob, thank you for taking the time to share this feedback. I’m so sorry the salmon didn’t turn out—how frustrating, especially with such a nice cut of fish. I haven’t run into issues with the skillet temperature during testing and other readers have made this with success, but I completely understand how important those cues can be, and I’ll add a note to help clarify when the pan is ready.
As for the oil, I personally use olive oil and heat it just until it’s shimmering—not smoking—which has worked well for me. That said, oil choice definitely comes down to personal preference, and something with a higher smoke point like avocado oil is a great option too.
Putting only a drizzle of oil on the non-skin side of salmon and placing that directly down on a skillet in the oven is a perfect way to get salmon stuck on your pan.
I’m sorry to hear you had that experience. You’ll be using a total of 2 tablespoons of oil which is normally a sufficient amount. You can use more if you need to. Hope this helps!
Excellent recipe and instructions! I paired my salmon with stir-fried rice with sugar snap peas.
The salmon was the headline!
So glad to hear you enjoyed the salmon, Dorsey! Thank you!
So incredibly good. I didn’t read the instructions and made a marinade instead, and it was absolutely wonderful. I airfried my salmon after marinating it over night at 400 for 7-8 minutes and it was absolutely incredible. This with soy sauce and sriracha cukes is incredible
So glad to hear it worked out for you!