Soy Ginger Salmon

I have a habit of falling into long, energetic discussions about cooking (surprised?). One topic that especially gets me gabbing is go-to ideas. Fast and easy baked salmon recipes like this Soy Ginger Salmon are at the top of my list!

Baked Soy Ginger Salmon – the best, easiest recipe for PERFECT cooked salmon! Moist and flavorful, with a delicious honey soy ginger glaze. Fast enough for busy weeknight dinners, but special enough for company. Recipe at | @wellplated

My most recent cooking-themed conversation was with my hairstylist. Mid-cut, she asked if I ever found myself cooking the same thing over and over again. (Apparently she was having an interlude with all things sesame/ginger and was curious if I’d gone through similar phases.) Guess which recipe I couldn’t wait to tell her about…


Salmon is my answer whenever anyone asks about my go-to weeknight meals. We eat some iteration of it almost once a week.

I realize that describing salmon as a go-to dinner sounds a bit pinkies-up, but I promise the only thing fancy about this salmon recipe is how accomplished you’ll feel after you make it.

Salmon is healthy and versatile, and the fact that I spent the majority of my adult life being terrified to cook a piece of fish yet managed to nail baked salmon on my first attempt should tell you that anyone (and I mean anyone) can cook this Soy Ginger Salmon recipe with success!

Easy Soy Ginger Salmon – a quick and easy recipe for busy weeknight dinners. Simple baked salmon, topped with a honey soy ginger glaze. Recipe at | @wellplated

Soy Ginger Salmon—An Easy Recipe Everyone Loves (and Anyone Can Make!)

Aside from the few of my mother’s unsuccessful attempts to persuade us to eat tuna noodle casserole or fish sticks, we ate very little fish growing up. Even if you had told me as recently as two years ago that I’d start making salmon for dinner at least once a week, I probably would not have believed you.

Fast forward to today: this Baked Salmon in Foil makes regular appearances in our home, especially if I’m hosting a party or want yummy, healthy leftovers. Ben loves that particular salmon so much that when I told him I was going to make a new salmon recipe with an Asian spin, I thought there might be mutiny.

Guess which version is his favorite now?

Soy Ginger Salmon – Easy baked salmon, topped with a honey soy ginger glaze. Perfect every time! Recipe at | @wellplated

When I’m looking to cook smaller portions of fish (this Spicy Baked Salmon, for example, is fabulous, but it yields a larger amount than I sometimes need) or if I’m craving a fresh twist, today’s Soy Ginger Salmon is my pick.

It’s filling, lively, and the chili soy garlic sauce will dance on your taste buds.

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. (For another scalable salmon recipe, check out my Whole30 Salmon.)

Making Soy Ginger Salmon

The method I describe in this recipe is for a seared then baked honey ginger salmon. If you have a skillet, a stove, and an oven, you can make it!

  • First, the salmon is seared on one side. Make sure your pan is screamin’ hot or the salmon will stick. This creates a super satisfying crust on the outside. You’ll love sinking your fork into it!
  • Next, you brush an easy soy ginger glaze all over the fish. It’s like a soy ginger marinade but WAY faster, because the fish doesn’t need to rest in it in advance.
  • Last, the salmon goes into the oven to bake for a few minutes, until it’s tender and flaky.

{If you prefer a grilled soy ginger salmon, you could use the same soy ginger glaze recipe but cook the fish on the grill instead.}

This Soy Ginger Salmon takes fewer than 20 minutes and tastes like it came from a restaurant. Your salmon will be crisp on the outside and moist on the inside, and you’ll have only one pan to wash in the end!

Soy Ginger Salmon – a quick and easy honey soy ginger glazed salmon, topped with spring onions. Simple and DELICIOUS! Recipe at | @wellplated

Serving Soy Ginger Salmon

We garnished our Soy Ginger Salmon with spring onions and sesame seeds, but if you are particularly pressed for time or ingredients, it tastes lovely without them too. For a complete meal, try this Soy Ginger Salmon with rice (this brown rice is my go-to) and simply steamed or sautéed veggies.

I also like to make extra Soy Ginger Salmon and use the leftovers to top a salad the next day for lunch.

This Soy Ginger Salmon topped the charts in our kitchen, and I hope it becomes a greatest hit for you too!

Recommended Tools to Make Soy Ginger Salmon

  • Cast-iron skillet: If you don’t own one yet, this recipe is the perfect excuse! You can use a different sturdy skillet, but cast iron really will give you the best sear.
  • Fish spatula: I use this for EVERYTHING (veggies, pancakes, eggs), and yes, I use it for fish like this soy ginger salmon too.

Soy Ginger Salmon

Yield: 2 servings
Prep Time:
5 mins
Cook Time:
15 mins
Total Time:
20 mins
Baked Soy Ginger Salmon—An easy, foolproof recipe for moist and flavorful baked salmon with honey soy ginger glaze. Simple, healthy, and delicious!


  • 3 tablespoons low-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 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
  • 1 pound skin-on salmon fillet* — at room temperature, cut into 3–4 portions
  • 2 teaspoons extra-virgin olive oil
  • Chopped green onions — for serving
  • Toasted sesame seeds — for serving


  1. Place a rack in the center of your oven and preheat to 425 degrees F. Place a large cast-iron skillet or other sturdy, ovenproof skillet on a burner set to high and heat for at least 10 minutes. You want the pan screaming hot or the salmon will stick to it.

  2. In a small saucepan, 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. Reserve a few spoonfuls of the sauce in a separate bowl for serving.
  3. Drizzle the salmon with the olive oil and brush so that it is evenly coated. Place the salmon skin-side up on the hot skillet. 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, use a flexible spatula to flip the salmon so that it is skin-side down. Brush or spoon the remaining glaze in the saucepan all over the top. Place the skillet immediately into the oven and let cook for 6 minutes (the salmon will appear a little undercooked in the center but will finish cooking as it rests). Remove from the oven and cover with foil. Let rest 4 to 5 minutes. Serve immediately, topped with reserved glaze, chopped green onion, and sesame seeds.

Recipe Notes

  • *You can also use salmon portions (smaller fillets), but be aware that they will bake more quickly. If you use sockeye salmon, please be aware that the fillets are thinner than Atlantic or farm-raised salmon, so it will both sear more quickly and bake more quickly.
  • Serving a crowd? Feel free to scale up this recipe to suite as many fillets as you need—just don't crowd them in the skillet or they will not sear properly.
  • This recipe is best enjoyed the day it is made. If you have leftovers, try letting them come to room temperature for about 10 minutes, then adding them to a salad or even scrambled eggs or scrambled tofu.
Course: Main Course
Cuisine: American, Chinese
Keyword: Healthy Baked Salmon, Soy Ginger Salmon

Nutrition Information

Amount per serving (1 (of 2)) — Calories: 338, Fat: 13g, Saturated Fat: 3g, Cholesterol: 150mg, Sodium: 1213mg, Carbohydrates: 9g, Sugar: 7g, Protein: 45g

Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.

About Erin Clarke

I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…


  1. Janice Hamilton Reply

    Do you leave the heat under the skillet when you put the salmon in?

  2. Janice Hamilton Reply

    Thanks, sounds delicious. I am going to try it soon.

  3. Shawnna Griffin Reply

    hey girl- this looks so yummy! Back in the day I just loved my cassettes Paula Abdul, New kids on the block. Tiffany and Debbie Gibson just to name a few! ha

  4. Hey Erin!
    Baked salmon is definitely a staple for myself too. I’m always on the lookout for new marinade/glaze mixtures, and this looks fabulous! One trick I’ve become hooked on is to marinate the salmon in the sauce ingredients first, then when ready to cook pour the marinade into the saucepan to reduce to a glaze. Can’t wait to give this mix a shot!

    Thanks for the recipe!
    – MAK

  5. Delicious salmon recipe! I tried cooking brown rice with it and it was great!

    • I’m so glad you enjoyed the salmon! Brown rice is definitely a delicious accompaniment. Thanks so much for taking the time to leave this review!

  6. Joanne Gonsalves Reply

    I made this recipe with Sockeye Salmon, intending to save half for a salad the next day. Never happened. I ate the whole 1/2 pound. Just couldn’t stop eating it. The flavor is awesome! This is now my go to recipe for Salmon, and tomorrow I’m going to try it on Cod without the red pepper flakes. Wonderful Recipe.

  7. Thanks for the recipe! Looks both super easy and tasty.

  8. I just discovered your website, and I made this salmon tonight and served it over riced cauliflower. It was perfect!  Thanks for sharing this wonderful recipe! (P.S. I’ve also made your banana blender muffins and oatmeal breakfast bars and love both of those recipes.). I can’t wait to try more of your delicious recipes. Thanks!

    • Leslie, I’m so glad to have you here! And I’m thrilled that you enjoyed this salmon recipe along with the muffins and the breakfast bars. Thanks so much for giving them a try and taking the time to report back. I really appreciate it!

  9. This salmon was well like by my family (I’m vegetarian so I didn’t try it) and also a lifesaver on a night that I didn’t have much time to make dinner. My husband grilled it, which made it even easier for me. Thanks for a great recipe!

    • Thanks so much for leaving this awesome review, Vivian! I’m so glad the recipe was a hit for your family.

  10. Husband and I made for a dinner with sockeye salmon. Recipe is delicious and easy. We enjoyed it. Thanks for sharing.

    • I’m so happy to hear you enjoyed the recipe, Pam! Thanks so much for giving it a try and taking the time to leave this great review!

  11. Jeremy Alexander Reply

    One thing that is also very good to do is to remove the skin keeping just a slight amount of the salmon flesh on it before cooking. You can glaze the skin on both sides and put it in a toaster oven and cook until crisp (I can’t be much more specific than that as my experience with toaster ovens is that they vary wildly in how they cook). I then take a kitchen scissors and cut them into long pieces. They make an incredibly healthy snack, but remember that the skin of the fish has to have been scaled to do this.

  12. Carole Percival Reply

    I will definitely be making this recipe again-it was so good and so easy. The sauce was outstanding. Preheating the pan really decreased the cooking time, wish I had tried that trick years ago. I put halved brussel sprouts tossed w olive oil, salt and pepper in the pan with salmon, they absorbed the flavor so well. The extra ones in the little side pan that didn’t fit didn’t taste nearly as good. Enjoy!

    • Carole, cooking the brussels sprouts with the salmon sounds delicious! I’m so glad you enjoyed the recipe.

  13. Marlene the Johnson Reply

    This salmon recipe is by far the BEST I have ever tried! Thank you so much for sharing, my family has asked for it consistently!

  14. Oh My!!! Yummmm. I followed, except for used preminced garlic and ginger out of a tube. Made a nice fog in my kitchen when I seared it, but I didnt touch for 3 minutes. Too easy and DELICIOUS!!!
    Thank you_ trying to be healthy in 2019

  15. Burned to a crisp on the surface after 3 minutes :( 

    Still edible and I like the sear and bake idea but not sure if I should reduce heat or reduce time? Thoughts? I did use a touch of olive oil in the pan hoping it would help prevent sticking – was that the culprit? Novice salmon cook here I’m afraid…

    • Hyde, I’m sorry to hear that! Two ideas. One: I’d suggest a different pan next time. It’s important that it has a thick bottom. Two: olive oil will burn at a high temp, so that did add the the issue as well. Next time, I’d try a thicker pan and omit the oil. I hope that helps!

  16. This is absolutely delicious and will be a regular meal at my house.  Thank you!

  17. This sounds amazing, I will be making it tonight. But I’m confused whether or not I should use olive oil on the fish.

  18. I just made this tonight. I followed the directions to a T except had to use maple syrup in place of honey because I only realized at the last second that I didn’t have honey. It worked out amazingly. The directions are super clear and I did exactly what was written and my salmon turned out beautifully cooked and delicious! Love the golden crust I was able to achieve with the cast iron and not touching the salmon for three minutes. After the three minutes it released perfectly without sticking. Thanks so much for this great recipe.

  19. Made this last night and it was really good! I also experienced some burning. I used my le creuset skillet and just lightly brushed the salmon with olive oil. Would a different oil be better or should I just turn the heat down a bit? The glaze was so scrumptious 

    • Hi Rachel! My hunch is that the pan wasn’t hot enough, and how it heats up can vary based on the thickness and the size and power of the burner. I’d recommend letting it preheat for at least 10 minutes. That said, I’m sorry you experienced some burning—it’s hard to know exactly what may have happened without being in the kitchen with you, but I’m glad to hear you still were able to enjoy it!

  20. Rave reviews from the whole family; easy and delicious!

  21. I love how you cooked this salmon!!! That beautiful colour and caramelisation is making me drool!! (:

  22. This sounds wonderful, I just have to find a way to cook only a single portion for myself since I live alone! I need a cookbook that offers single serving recipes or no more than serving for two!

    • Kay, you can always cook just 1 fillet for this recipe. As far as cookbooks for 1 or 2, I do know that many are available for purchase. My blog gears towards larger servings (because I love leftovers!), but I think you could find some excellent options on Amazon or at a bookstore.

    • I’m a single also, but I’ve found a way to reheat fish so that it’s just as delightful the next day. On day 2, I take a small sauce pan, place my rice or quinoa in the pan first, add a splash of water, place the fish atop the grain, cover and set the heat on low. I touch the lid to see if it’s warm, check the fluid, making sure there’s just a bit for streaming. When the lid is hot, your dinner should be ready. Bon appetit!

  23. Sheila McQuillen Reply

    OUTSTANDING. what more can I say

  24. Erin,

    My hubs loves salmon and because I don’t eat fish of ANY kind, I’ve never tried it. We are both watching our weight and my question is this: how do I pick a piece of salmon for this recipe? What do I look for? HELP! I really want to try this for him because I think he would love it. Thanks for your help!

  25. Dang, girl – mad tasty dish!! I use aminos instead of soy sauce so the sauce was a bit too salty. I added a bit more honey, rice vinegar and a quick squeeze of lime, which balanced the sauce. Otherwise, I followed the recipe to your specs and geez. Super tasty, crunchy skin, yummy, perfectly done salmon. Thank you for the great meal!

  26. I’ve used the sear and bake method for quite a while now. This recipe is great and works so well with this method. I don’t have a pan I can pop into the oven, so I just transfer to a foil lined cookie sheet. I’ve made it many times now and it always comes out terrific! Thanks so much.

    Also, Ive used powdered ginger when I didn’t have fresh. Still tastes great! Just need a bit.

    I may also try marinading it a bit, as some of your followers have mentioned.

    It also works well with Pam if you want to cut the olive. I’ve done it both ways and both are great.

    Thanks again 

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