Come try the flavors of my Soy Ginger Glazed Salmon, a dish that’s as simple to make as it is delicious to savor! With just 5 minutes of prep time, this baked salmon with a homemade ginger soy glaze offers a perfect blend of savory and sweet, while being packed with protein and omega-3 goodness. Trust me, you won’t want to miss out on this salmon delight!
Why I Love This Recipe
If you’re searching for a quick and delightful way to prepare salmon at home, look no further! My baked Soy Ginger Glazed Salmon brings together the best of Japanese-inspired flavors with the ease of Western cooking! I use a baking approach similar to my popular Baked Salmon with Parmesan Crust and Japanese Miso Salmon dishes. Once the salmon is baked to perfection, I take my handcrafted ginger glaze and generously drizzle it on top of the baked salmon just like in my Baked Teriyaki Yellowtail, enhancing its flavors even further!
What sets my recipe apart is my unique soy ginger glaze, carefully crafted to perfectly complement the tender baked salmon. It’s a hassle-free dish that’s perfect for anyone craving a healthy and flavorful main course packed with protein and omega-3 goodness. Trust me, once you try this recipe, you’ll want to make it again and again!
Ingredients
Ingredients
- 1/2 lbs Salmon – skinless and boneless salmon fillet.
- 1/8 tsp Salt – sea salt preferred.
- 1 Stalk Green Onion – fresh chopped green onion scallions.
- 1/2 Inch Ginger – freshly grated ginger.
- 1 Clove Garlic – freshly grated garlic.
- 2 tbsp Soy Sauce – low-sodium Soy Sauce preferred. Can also use tamari for gluten-free.
- 1 tbsp Sweetener – use your preferred sweetener, can also substitute with honey to make soy ginger honey glaze.
- 3 tbsp Japanese Sake – typically will come in a large bottle labeled junmai sake. Can also substitute with dry sherry wine or Chinese cooking wine, found at local grocery stores or Asian markets.
- 1 tbsp Thickener – corn starch slurry or thickener of choice.
- 1/8 tsp Toasted Sesame Seeds – optional garnish.
🍣 Salmon Note
Fresh Boneless and Skinless salmon Fillets are the top choice for optimal flavor and texture. If using frozen salmon fillets, make sure to thaw them and pat dry properly before cooking.
Essential Kitchen Equipment
- Silicon Baking Mat or Parchment Paper
Directions
Step 1 Pat dry the salmon fillets, then slice into 1-inch pieces and season with a touch of salt. Place on a baking sheet lined with a silicon baking mat. Bake at 425°F for 8-10 minutes, with skin side down if applicable, until salmon easily flakes with a fork.
💡 Prepping Salmon Pro Tip
When prepping salmon fillets, if you notice uneven thickness, a pro tip is to Fold the Thin Parts Over to create a Uniform Thickness. This ensures that all the fillets bake evenly.
🌡 Internal Temperature Check
To ensure perfectly cooked salmon, aim for an internal temperature of 145°F at the thickest part of the fillet.
Step 2 In a small saucepan, combine garlic, ginger, soy sauce, and your choice of sweetener or honey, along with Japanese sake. Bring this mixture to a gentle boil. Add in your preferred thickener and whisk until it thickens, then remove it from the heat.
Step 3 Once the salmon is done baking, generously apply the soy ginger glaze over it and finish by garnishing with finely chopped green onions and optional toasted sesame seed garnish.
Pairing Recommendations
This Soy Ginger Glazed Salmon pairs perfectly with a green salad and Miso Salad Dressing for freshness, along with Garlic Spinach Stir Fry or Stir Fry Green Beans for a simple vegetable side. Serve it with rice of choice to soak up the sauce, and consider adding a comforting bowl of Tofu Miso Soup for a complete meal.
Frequently Asked Questions
How can I prevent the salmon from sticking to the baking sheet?
To prevent the salmon from sticking to the baking sheet, it's best to line the sheet with a silicone baking mat.
Can I prepare the soy ginger glaze in advance?
Absolutely, you can prepare the soy ginger glaze in advance. However, keep in mind that it may thicken up when cooled, so you might need to reheat it before drizzling it over the salmon.
Can I use frozen salmon fillets for this recipe?
Yes, you can use frozen salmon fillets for this recipe, but ensure they are completely defrosted before baking. Thawing them properly beforehand ensures that the salmon cooks evenly.
Storage Tips
Simply place them in an airtight container in the refrigerator, and they’ll remain fresh for 3-5 days.
Other Recipes You Might Like
- Miso Butter Salmon
- Salmon with Hollandaise Sauce
- Japanese Style Seared Salmon
- Salmon with Miso Sauce
Watch How To Make It
Soy Ginger Glazed Salmon
Ingredients
Salmon
- 1/2 lbs Salmon Fillet
- 1/8 tsp Salt
- 1 Green Onion
- 1/2 tsp Toasted Sesame Seeds optional garnish
Soy Ginger Glaze
- 1/2 Inch Ginger
- 1 Garlic Clove
- 2 tbsp Soy Sauce
- 1 tbsp Sweetener preferred sweetener or honey
- 3 tbsp Japanese Sake can substitute with dry sherry wine or Chinese cooking wine
- 1/2 tsp Corn Starch use 1/16 tsp xantham gum for low carb
- 1 tbsp Water
Instructions
- Gather all the ingredients.
- Preheat oven to 425F.
- Pat dry salmon with a paper towel. Cut salmon into 1 inch thick slices and lightly season with salt. Place salmon on a silicone baking mat or baking sheet with parchment paper. Transfer salmon into the oven and cook at 425F for 8-12 minutes until meat easily flakes off with a fork.
- Grate ginger, garlic with a grater and chop green onions.
- Prepare corn starch slurry by combing corn starch with water. Note - skip if using xanthan gum as your thickener.
- Combine grated garlic, grated ginger, soy sauce, sweetener (or honey), Japanese sake in small skillet and bring to a soft boil. Lower heat, add in corn starch slurry or thickener of choice, whisk until thickened and set aside.
- After salmon is baked, transfer to a serving plate, brush on soy ginger glaze and top with green onions and optional toasted sesame seeds.
Nutrition
*Values Based Per Serving
