Let’s talk about salmon, and all the glory that is this recipe.
I know that might sound a bit over the top as an intro, but I could write a love song about this recipe – you know, if I had any songwriting talent…
This is one of those fish recipes that you can make year round. Much like my Instant Pot salmon recipe, it’s fast, simple, straightforward, and full of flavor. And it’s ready in under an hour, with the bulk of that time dedicated to allowing the fillet to sit in a marinade while you’re free to do other things – like making the delicious glaze.
The marinade is the one part of this recipe that is what I consider to be pure magic. Why, you ask?
Well, the marinade not only infuses flavor into the salmon itself, but it also serves as the sauce that you reduce on the stovetop to create a glaze. That way, the fish gets a double dose of all of the tasty ingredients in the sauce.
My mouth is watering just thinking about it right now…
My motto lately has been to create things in the kitchen that are not only simple and easy, but also healthy. That pretty much sums up this recipe quite perfectly.
Okay, so let’s chat in detail about how exactly this recipe goes down. You start by making that magic sauce that serves two different purposes.
Half of the sauce goes into a pan with the fish, making a marinade that the fish soaks up in the refrigerator for about 30 minutes.
When the salmon is ready, you preheat the oven and place your fish on a baking sheet. It bakes up very quickly, and during that time, you make the glaze.
The glaze is made by simply adding the remaining half of the sauce to a saucepan.
The sauce is cooked down until it is thick and bubbly, transforming it into a glaze. Then you serve the perfectly baked fillets with plenty of the glaze over the top.
The garnish of sesame seeds and fresh green onion adds a final complement of flavor, plus it looks quite gorgeous, doesn’t it?
It’s so darn good, and you can serve this with so many different types of side dishes.
Personally, I’m a fan of white rice and steamed vegetables. However, you can also serve it with brown rice, over rice noodles, or whatever your heart desires (and whatever you have on hand in the cabinet). You can also serve it with roasted or grilled vegetables, if the mood strikes you.
This recipe even makes for fantastic lunch meal prep option at the beginning of the week, as you can easily place each fillet in a container with some rice and vegetables. It’s just the grab-and-go prepared meal that I need during the week. Double or triple it up, and you’ll have plenty of make-ahead meals.
The fish is hearty and filling, but also packed with nutritional benefits, too. Enjoying a portion of this at lunchtime makes it easy to last all the way through the end of the day until dinner.
As someone who is currently on the “attempting to be as healthy as possible” train, this is a must in my life right now. Plus, there’s no feeling like I didn’t get enough to eat, or any disappointment after having to eat yet another bland salad. (If you haven’t heard it before, I’ll say it again – I’m not a huge salad fan – but there are lots of flavorful options out there that are worth a shot!)
Oh, did I mention this fish also works well served warm or cold over a green salad? Wouldn’t want you to accuse me of being a complete hater. Just in case you were wondering…Print
Baked honey ginger salmon is a tasty explosion of flavor that is incredibly quick and easy to make. It’s perfect for a busy weeknight.
- 1/3 cup low-sodium soy sauce, gluten-free tamari, or Bragg’s Liquid Aminos
- 1/3 cup honey
- 1 1/2 Tablespoon white wine vinegar
- 1 1/2 teaspoons freshly grated ginger
- 3 cloves garlic, finely minced
- 2 6-ounce skin-on salmon fillets
- Olive oil
- 3 green onions, sliced (green parts only)
- Sesame seeds, for garnish
- In a small bowl, whisk together soy sauce, honey, vinegar, ginger, and garlic.
- Place salmon in a baking dish large enough to fit both pieces without overlapping. Pour half of the marinade over the pieces of fish. Cover with plastic wrap and refrigerate for 30 minutes.
- Preheat oven to 375˚F, and reposition oven rack so that it is in the center.
- Lightly coat a baking sheet with olive oil. Remove fillets from the marinade and place on the baking sheet. Bake until the flesh flakes easily with a fork, about 12-15 minutes.
- Meanwhile, add reserved marinade to a small saucepan and place over medium heat. Bring to a boil and cook until reduced to a glaze, about 5 minutes.
- Plate the fish with the reduced glaze on top. Garnish with sliced green onion and sesame seeds before serving.
- Category: Fish
- Method: Baking
- Cuisine: Protein
Keywords: salmon, honey, ginger, scallions
Cooking By the Numbers…
Step 1 – Prep and Measure
Peel and then grate enough fresh ginger until you have 1 1/2 teaspoons total.
Peel and mince three cloves of garlic. I like to get out my garlic press for this!
Be sure to remove any bones from the salmon fillets. Run your fingertips lightly across the surface to find them, and use tweezers if you have to remove any stray bones.
With a firm grip, they’ll come right out. And it’s nicer to remove the bones before cooking than it is to find one when you sit down to eat!
Measure out all of the remaining ingredients as listed.
Step 2 – Marinate
Add the soy sauce, honey, vinegar, ginger, and garlic to a small bowl. If you’re looking for a gluten-free option, try tamari sauce of Bragg’s Liquid Aminos instead, for a similar flavor profile. Whisk together until combined.
Place the salmon in a small baking dish, making sure it’s big enough to fit both fillets without overlapping.
Pour half of the marinade over the salmon and reserve the rest.
Cover the dish with plastic wrap, and refrigerate for 30 minutes.
Step 3 – Bake
When you’re ready to cook, preheat your oven to 375˚F. Position an oven rack in the center of the oven.
Lightly grease a baking sheet with olive oil. Add the salmon fillets and bake until the fish flakes easily with a fork. This will take about 12-15 minutes, depending on the thickness of your fillets.
You may need more or less time, so keep an eye on the fish while it bakes and adjust accordingly. Keep reading through to the end of this article for my tips to cook salmon perfectly.
Step 4 – Make Glaze
While the salmon is in the oven, add the reserved marinade to a small saucepan. Place it over medium heat and bring the marinade to a boil.
Cook until the sauce is reduced and thickened, for about 5 minutes.
Remove the baking sheet from the oven. Plate the fish with the glaze on top, and garnish with sesame seeds and green onion.
How to Avoid Overcooking Your Salmon
I get asked this question a lot: how can I tell when the fish is done?
Especially if seafood is something that you purchase to cook at home only rarely, I’m betting that you want to take every measure you can to avoid overcooking it.
The USDA recommends that salmon should reach an internal temperature of 145˚F. But many people, including myself, think that this is overdone.
Once you remove the salmon from the oven, it will continue to rise in temperature, resulting in an overcooked piece of fish if you pull it at 145˚F. You want it to be flaky, but not too light in color in the center.
I like to pull my salmon when it reaches 130˚F, which you can check with a meat thermometer. Then I let it sit for 5 minutes on the pan until it gets up to temperature. After that, it’s time to glaze, garnish, and sit down to a delicious entree.
Do you love salmon? Here are some additional recipes for you to try next:
- Salmon Tacos with Tomatillo Guacamole
- Salmon Burgers with Classic Green Goddess Dressing
- Broiled Salmon with Parmesan Grits
The only question that remains is, what will you serve alongside this dish? Tell us in the comments below. And be sure to come back and rate this recipe once you try it as well, to let other readers know how much you enjoyed it!
Photos by Meghan Yager, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on August 22, 2011. Last updated: August 22, 2021 at 11:06 am.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Meghan Yager
Meghan Yager is a food addict turned food and travel writer with a love for creating uncomplicated, gourmet recipes and devouring anything the world serves up. As the author of the food and travel blog Cake 'n Knife, Meghan focuses on unique foodie experiences from around the world to right at home in your own kitchen.