Soy Salmon
Delicious soy salmon baked to perfection with a sweet and savory marinade. Easy 25-minute recipe featuring honey, ginger, and sesame flavors for a healthy dinner.
Equipment
- small bowl
- whisk
- shallow dish or resealable bag
- oven
- baking sheet
- parchment paper or foil
- small saucepan
- measuring cups/spoons
- knife
- cutting board
Ingredients
Salmon and Marinade
- 1.5 pounds salmon fillet skin-on or skinless
- 0.25 cup low-sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon fresh ginger finely grated
- 2 cloves garlic minced
- 1 tablespoon sesame oil
- 1 teaspoon red pepper flakes optional
Garnish
- 1 tablespoon sesame seeds for garnish
- 2 green onions thinly sliced, for garnish
Instructions
- In a small bowl, whisk together the soy sauce, honey, rice vinegar, grated ginger, minced garlic, sesame oil, and red pepper flakes (if using) until fully combined.
- Place the salmon fillet in a shallow dish or resealable plastic bag, then pour the marinade over it, ensuring the fish is evenly coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper or foil for easy cleanup.
- Remove the salmon from the marinade, letting excess drip off, and place it skin-side down (if skin-on) on the prepared baking sheet. Reserve the leftover marinade.
- Bake the salmon for 12–15 minutes, or until the flesh flakes easily with a fork and the internal temperature reaches 145°F (63°C).
- While the salmon bakes, pour the reserved marinade into a small saucepan and bring to a simmer over medium heat. Cook for 3–5 minutes, stirring occasionally, until slightly thickened.
- Drizzle the cooked salmon with the reduced marinade, then garnish with sesame seeds and sliced green onions before serving.
Notes
Marinate for at least 30 minutes, or up to 2 hours, for deeper flavor.