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
- baking sheet
- oven
- small saucepan
Ingredients
Salmon
- 1.5 pounds salmon fillet skin-on or skinless
Marinade
- 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 for best flavor. Reserve marinade to make a delicious glaze.