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.com | @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. (This extensive list of healthy salmon recipes on my site is proof.)

I realize that describing salmon recipes (like Honey Glazed Salmon) as my 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.com | @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: Baked Salmon in Foil and Grilled Salmon in Foil make regular appearances in our home, especially if I’m hosting a party or want yummy, healthy leftovers. Ben loves these particular salmon dishes (and this Buffalo Baked 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.com | @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 Salmon Meuniere or 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. (For another salmon recipe with ginger flavor, try these tasty Salmon Burgers.)
  • 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 (just like this Blackened Salmon). 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.com | @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 (I do the same with this Teriyaki Salmon and this Bourbon Glazed Salmon.)

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.
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.com | @wellplated

Soy Ginger Salmon

4.71 from 81 votes
Baked Soy Ginger Salmon—An easy, foolproof recipe for moist and flavorful baked salmon with honey soy ginger glaze. Simple, healthy, and delicious!

Prep: 5 mins
Cook: 15 mins
Total: 20 mins

Servings: 2 servings


  • 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


  • 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.
  • 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. Remove a few spoonfuls of the cooked glaze in a separate bowl for serving.
  • 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.


  • *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.


Serving: 1(of 2)Calories: 338kcalCarbohydrates: 9gProtein: 45gFat: 13gSaturated Fat: 3gCholesterol: 150mgSodium: 1213mgSugar: 7g

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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    1. Loved this recipe! we’ve made it twice and the second time around we doubled the measurements for the glaze just for extra flavor. Absolutely delicious4 stars

  1. Fantastic recipe! I used wild salmon which can often be dry but in this recipe it was moist and delicious! The whole family, including kids, raved about it.5 stars

  2. This was great and, as a beginner, I was most surprised that the salmon turned out exactly as it looked in the pics / video. My one issue was that, it says place skin side down and then immediately into oven. My skin didn’t go crispy. Should it be left skin side down on the hob for a while before going into oven?4 stars

    1. Hi Robert, it’s hard to say why your skin didn’t get crispy, without being in the kitchen with you. You could try leaving it in the pan for a minute before placing it into the oven. If you decide to try that, I would definitely watch the temperature of the salmon when baking in the oven. You do not want to over cook it. Hope that helps!

  3. This was the best salmon I have ever made. My family loved it so much that they asked me to make it again the next night!5 stars

  4. I have a glass top stove in my house and it’s hard to get a stainless steel frying pain screaming hot – but I worry that cast iron is too heavy and broken glass is expensive to replace!
    Nevertheless I did it – our filets were thin and I followed your advice for oven time.
    It was absolutely terrific! Will keep as a favorite!!! Glaze is divine!5 stars

  5. I made this tonight for dinner with a side of roasted asparagus (which also cooks in a 425 oven btw). It was delicious! The salmon didn’t taste fishy at all! The glaze was satisfying and didn’t over power the fish. I will definitely be making this again. -Beware that it will get smoky in your kitchen with a hot cast iron, I preemptively opened windows and turned fans on in adjacent rooms and it was still smoky!- Thanks for the recipe!5 stars

  6. I love this recipe for salmon! It is definitely a staple in my house. I am visiting my dad, and he doesn’t like salmon (what?). Could this be done with a white fish like halibut, cod or flounder?5 stars

    1. Hi Karen! I’ve only tested this recipe with salmon, but maybe you would enjoy this Pan Fried Cod: https://www.wellplated.com/pan-fried-cod/

  7. I followed the recipe exactly and it did not work. Flavors were good. No crust. Very saucy. I will try again thought2 stars

    1. I’m sorry this recipe didn’t turn out as you hoped, Karen. Unfortunately, it’s so hard to say what might’ve gone wrong without being in the kitchen with you. The recipe has worked well for me (and other readers), so I truly wish it would’ve been a hit for you too!

  8. The salmon does not need to sear on high heat for 3 minutes. This is too long. Reduce this time by half to avoid over charring. Other than that, this is a good recipe.3 stars

    1. Hi Brian! My recipes are tested multiple times before I add them on here, and I feel that this worked best for this salmon. Feel free to do as you’d like but I stand by the timing. Glad you enjoyed it!

  9. Hi Erin! I love this recipe! I’ve been using it for over a year. Today though I was looking for a recipe specifically for Coho salmon. I thought you’d like to know there’s a website passing off your recipe as theirs. Aside from the the words ” Chilean Coho” and “Coho” used in front of the word “salmon” it seems to be a word-for-word copy. 5 stars

    1. Hi Joy! So glad you enjoyed the salmon! Thank you for letting me know about the other website, I removed the link because I don’t want it linked on my site, but I will definitely check it out! Thanks again!!

    1. I’m so sorry you had trouble with this recipe, Rachel. It’s hard to say what went wrong without being in the kitchen with you.
      I know it’s frustrating to try a new recipe and not have it turn out. I (and many other readers) have enjoyed them, so I really wish they would’ve been a hit for you too!

  10. This recipe is so good!
    I had skinless salmon and did not sear or cook in the oven. Just used the sauce to baste while cooking on the stove top. So moist and flavorful. Served over rice pilaf.5 stars

  11. I have made this recipe quite a few times, either in the BBQ or in the oven.
    I was curious to try your “screaming hot” cast iron skillet method. All this did was smoke the hell out of the house and made my salmon taste like crap. Total waste of perfectly good salmon.
    I don’t recommend this method.1 star

    1. Hi Bernie! I’m so sorry to hear you had trouble with this method. I know it’s frustrating to try a new method and not have it turn out. I (and many other readers) have enjoyed them, so I really wish they would’ve been a hit for you too!

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