Ginger Soy Glazed Salmon

$- 4 salmon fillets (about 6 ounces each) - 1/4 cup soy sauce - 2 tablespoons fresh ginger, grated - 2 tablespoons honey - 2 cloves garlic, minced - 1 tablespoon sesame oil - 1 tablespoon rice vinegar - 1/4 teaspoon black pepper - 1 tablespoon green onions, sliced - Sesame seeds If you lack soy sauce, try tamari for a gluten-free option. For honey, maple syrup works well too. You can swap sesame oil with olive oil if needed. Fresh ginger can be replaced with ground ginger, but use less. Rice vinegar can be changed to apple cider vinegar if you prefer. {{ingredient_image_1}} Start by making the marinade. In a small bowl, whisk together: - 1/4 cup soy sauce - 2 tablespoons fresh ginger, grated - 2 tablespoons honey - 2 cloves garlic, minced - 1 tablespoon sesame oil - 1 tablespoon rice vinegar - 1/4 teaspoon black pepper This mix gives the salmon a sweet and savory flavor. Make sure it’s well combined. Next, place the salmon fillets in a shallow dish. Pour the ginger soy marinade over the salmon. Make sure each fillet is coated well. Cover the dish and refrigerate for at least 30 minutes. This allows the flavors to soak in. Now it's time to cook the salmon. You can grill or bake it. For Grilling: 1. Preheat your grill to 400°F (200°C). 2. Lightly oil the grates to prevent sticking. 3. Remove the salmon from the marinade, but keep the marinade for later. 4. Grill the salmon for about 4-6 minutes on each side. Brush with the reserved marinade while cooking. For Baking: 1. Preheat your oven to 400°F (200°C). 2. Line a baking sheet with parchment paper. 3. Place the salmon on the sheet and brush with the reserved marinade. 4. Bake for 12-15 minutes. The salmon is done when it flakes easily with a fork. Both methods work well, but grilling adds a smoky flavor. Once the salmon is cooked, remove it from the heat. Let it rest for a couple of minutes. To serve, transfer the salmon fillets to plates. Drizzle any glaze left on the baking tray or grill over the salmon. This adds extra flavor. For a beautiful finish, garnish with sliced green onions and sesame seeds. Enjoy your delicious ginger soy glazed salmon! For perfect salmon, start with fresh fillets. Look for bright color and firm texture. The right thickness is key; aim for about an inch. This helps the salmon cook evenly. When cooking, avoid overcooking. Check for doneness when it flakes easily with a fork. This gives you moist, tender salmon every time. Marinate your salmon for at least 30 minutes. This allows the flavors to soak in well. You can marinate it longer, up to 2 hours, for a stronger taste. Just don’t go too long, as the soy sauce can make the fish too salty. For best results, keep it in the fridge while marinating. Cook your salmon at 400°F (200°C). If grilling, place it on the grill for about 4 to 6 minutes per side. For baking, it takes 12 to 15 minutes. Always brush with the reserved marinade while cooking. This adds extra flavor and keeps it moist. Let the salmon rest for a couple of minutes after cooking. This helps the juices settle, making every bite delicious. Pro Tips Marinate Longer for Deeper Flavor: If time allows, marinating the salmon for 1-2 hours (or even overnight) will intensify the flavor of the glaze and make the fish more tender. Use Fresh Ingredients: Using fresh ginger and garlic will enhance the overall flavor profile of the dish, giving it a more vibrant taste compared to dried or powdered versions. 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 Garnishes: While green onions and sesame seeds are traditional, feel free to add other toppings like sliced radishes, avocado, or a sprinkle of chili flakes for added flavor and texture. {{image_2}} You can swap salmon for other proteins. Tofu works great for a plant-based dish. Use firm tofu and press it to remove extra water. Cut it into slices and follow the same marinade steps. Chicken is another option. Use boneless chicken thighs or breasts. Marinate them just like the salmon. Adjust cooking times as chicken needs more time to cook. Feel free to add flavors to your marinade. A pinch of red pepper flakes gives a nice kick. You can also add a splash of lime juice for a citrus twist. Try sesame seeds in the marinade for extra crunch. Fresh herbs like cilantro or basil can bring freshness. Experiment and find your perfect blend! Serve your ginger soy glazed protein with delicious sides. Steamed rice is a classic choice. It soaks up the glaze nicely. Roasted vegetables add color and nutrients. Broccoli, green beans, or bok choy pair well. A simple salad with mixed greens and a light dressing is refreshing, too. Don’t forget to garnish with green onions and sesame seeds for a nice touch! Store leftover ginger soy glazed salmon in an airtight container. Make sure it cools first. Place it in the fridge. It stays fresh for up to three days. For best taste, eat it within this time. If you plan to keep it longer, consider freezing it. To reheat salmon, use the oven for the best results. Preheat your oven to 275°F (135°C). Place the salmon in a baking dish. Add a splash of water or broth to keep it moist. Heat for about 15 minutes or until warm. You can also use a microwave. Heat on low power for one minute at a time. Check often to avoid overcooking. To freeze, wrap each salmon fillet tightly in plastic wrap. Then, place them in a freezer-safe bag. Remove as much air as possible. Label the bag with the date. Frozen salmon lasts up to three months. When ready to eat, thaw it in the fridge overnight before reheating. The best way to marinate salmon is to use a mix of flavors. I recommend combining soy sauce, ginger, honey, garlic, sesame oil, rice vinegar, and black pepper. This mix gives a nice balance of sweet and salty. Place the salmon in a shallow dish and pour the marinade over it. Make sure the salmon gets coated well. Cover it and let it sit in the fridge for at least 30 minutes. This time allows the flavors to soak into the fish. Yes, you can grill salmon without skin. Skinless fillets cook well on the grill. Just be careful when flipping them. Use a spatula to support the fish. This helps keep it from falling apart. To prevent sticking, oil the grill grates lightly before adding the salmon. Grilling without skin lets you enjoy the full flavor of the marinade. Ginger Soy Glazed Salmon pairs well with many sides. Try serving it with steamed rice or quinoa for a filling meal. You can also add some sautéed greens, like spinach or bok choy. For a fresh touch, a side salad with a light dressing works great too. Want some crunch? Add roasted veggies or a simple cucumber salad. These sides complement the salmon and balance the flavors nicely. In this article, I covered how to make ginger soy glazed salmon. We discussed essential ingredients and optional garnishes. You learned key cooking methods and tips for perfect salmon. I also shared ideas for variations, storage, and answered common questions. This dish is simple and flexible. You can impress your family with fresh flavors. Remember, the right marinade and cooking method make all the difference. Enjoy your meal!$

Ginger Soy Glazed Salmon

A delicious salmon dish marinated in a flavorful ginger soy sauce and grilled to perfection.

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Prep Time 10

Cook Time 35

Total Time 45

Course Main Course

Cuisine Asian

Servings 4

Calories 300 kcal

Ingredients

4 fillets salmon (about 6 ounces each)
0.25 cup soy sauce
2 tablespoons fresh ginger, grated
2 tablespoons honey
2 cloves garlic, minced
1 tablespoon sesame oil
1 tablespoon rice vinegar
0.25 teaspoon black pepper
1 tablespoon green onions, sliced (for garnish)
none sesame seeds (for garnish)

Instructions

In a small bowl, whisk together the soy sauce, grated ginger, honey, minced garlic, sesame oil, rice vinegar, and black pepper until well combined.
Place the salmon fillets in a shallow dish and pour the ginger soy marinade over the salmon, making sure each fillet is well coated. Cover and refrigerate for at least 30 minutes to allow the flavors to penetrate.
Preheat your grill or oven to 400°F (200°C).
If using a grill, oil the grates lightly. If using the oven, place the salmon on a baking sheet lined with parchment paper.
Remove the salmon from the marinade, reserving the marinade for later.
Grill the salmon for about 4-6 minutes per side, or bake in the oven for 12-15 minutes, brushing with reserved marinade during cooking for added flavor. The salmon should flake easily with a fork when done.
Once cooked, remove the salmon from the heat and let rest for a couple of minutes.
To serve, transfer the salmon fillets to plates, drizzle with any remaining glaze from the baking tray or grill, and garnish with sliced green onions and sesame seeds for a beautiful finish.

Notes

Marinate the salmon for at least 30 minutes for best flavor.

Keyword ginger, grilled, salmon, soy sauce