Simple, healthy, and delicious! Salmon with Ginger and Soy is an easy, foolproof recipe that delivers moist and flavourful Salmon with a honey, soy and ginger glaze. Great for a midweek meal when you are in a hurry. Serve it with simple rice or if you are planning a dinner party as a main course stir fried veggies. 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. The glaze will also keep in the fridge for a couple of weeks – perfect!
Salmon with Ginger and Soy
The glaze will also keep in the fridge for a couple of weeks - perfect!
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar (white wine vinegar works well too)
- 2 tablespoons of olive oil
- 2 cloves garlic — minced (about 2 teaspoons)
- 2 teaspoons grated fresh ginger
- 1 teaspoon honey
- 1/2 teaspoon garlic-chili paste — sriracha, or 1/4 teaspoon red pepper flakes
- 4 salmon fillets — at room temperature
- 2 teaspoons extra-virgin olive oil
- Chopped green onions — for serving
- Toasted sesame seeds — for serving
In a small saucepan, heat the olive oil, 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.
Drizzle the salmon with the olive oil and brush so that it is evenly coated.
Place the salmon skin-side down into a very hot pan with some sizzling olive oil.
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, turn
Brush or spoon the glaze in the saucepan all over the top.
Let it cook for a few minutes (the salmon will appear a little undercooked in the centre but will finish cooking as it rests).
Remove and cover with foil. Let rest 4 to 5 minutes.
Serve immediately, topped with reserved glaze, chopped green onion, and sesame seeds.
If you love Salmon like we do, try these recipes
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