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. (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

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 (just like Balsamic Glazed Salmon).
  • As with my Miso Salmon, the umami flavor here is captivating.
  • 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.)


If you are a fan of making baked salmon too, be sure to check out this Baked Salmon Temperature Guide.

How to Make 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! (This Pan Seared Salmon you’ll love too.)
  • 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 Teriyaki Salmon and 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.

Soy Ginger Salmon

4.63 from 101 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

Join today and start saving your favorite recipes

Create an account to easily save your favorite projects and tutorials.


Did you try this recipe?

I want to see!

Follow @wellplated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

Share this Article


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

You May Also Like

Free Email Series
Sign Up for FREE Weekly Meal Plans
Each includes a grocery list, budget, and 5 healthy dinners, helping you save time, save money, and live better!

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!

Learn more about Erin

Leave a Comment

Did you make this recipe?

Don't forget to leave a review!

Your email address will not be published.

Recipe Rating


Leave a comment

  1. My Ole lady picked out this recipe and get everything together. I jumped right before starting and missed some key steps like cutting the filled into steaks. Nonetheless turned out great5 stars

  2. Step 3, all my fire alarms went off. The smoke from the super high heat and salmon was intense, haha. I even used avocado oil which has a high smoke point. Grabbed it and ran outside. My husband came running wondering “what the hell are you doing!” Haha. Fans all going now. Doors and windows open. Good thing it’s not really cold out. Salmon looks great. And it tasted amazing! Love the recipe but next time doing it on the bbq.5 stars

  3. Restaurant quality technique and flavor! This will be on a quick rotation in my repertoire. Thank you for making me look so good❤️5 stars

  4. Horrible recipe. Smoked up the whole house. The smoke alarm went off incessantly. If you don’t mind the taste of burnt, smoked salmon then this is for you.1 star

    1. I’m sorry to hear that you had trouble with this recipe, Darrel. The timing and temperature worked well for me (and many other readers), so I wish it would’ve worked for you too.

  5. Yeah, I agree with Darrel.
    I should have known better.
    Cast Iron at that high heat is crazy!
    Instantly burned the outside leaving the inside raw.
    Smoked up our whole house, smoke alarms going off.
    It’s in the oven now so we’ll see.
    Definitely will use better judgment next time!2 stars

    1. I’m sorry to hear that you had trouble with this recipe, Gretchen. The timing and temperature worked well for me (and many other readers), so I wish it would’ve worked for you too.

  6. This is absolute perfection! The seasonings and the instructions for cooking this are amazing. If you want to prepare salmon that tastes like it was from a restaurant please don’t hesitate and make this immediately!5 stars

  7. Loved this recipe! I have only gotten into salmon in the last year or so and I am always keen to try new ways to cook and marinade it. I love Asian-inspired flavours so I knew this would be good even before I tried it! Parts of this recipe can be a bit fiddly, i.e. turning the fish in the frying pan when it is hot, coating it with olive oil but I’ve gathered this comes with cooking with fish and requires a bit more of a careful hand. I will definitely look to make this again!5 stars

  8. Made this tonight and it came out perfectly done. Served on a bed of rice with lettuce, carrots, and cucumber on the side (just raw, but pickled would have been great too). I ended up making little salmon & rice lettuce wraps which was delicious. Thanks for sharing!5 stars

  9. This should be the best rated salmon recipe on the internet! I’ve made this many times for my family, and my daughters both say it’s the only salmon recipe they really like. Flavors are amazing!!! I double the chile sauce (Sambal oelek), but otherwise follow the recipe as written.5 stars

  10. I had the exact thing happen to me and against my better judgement I followed it line by line anyways. Smoked up the whole house, way too hot to be able to say the hotter the better. I’d like to see a video of you making this per your exact instructions as printed and view the during and after of the pan searing phase.1 star

    1. I’m sorry to hear you had problems with the recipe, PR. It has worked well for myself (and others) and I wished it would of been a hit for you too.

  11. This is the BEST METHOD for cooking fish I have ever tried. I repeat it almost weekly. The sauce is a perfect balance of spice.5 stars

  12. The sauce was so tangy it wasn’t edible. Too bad, so many others seemed to enjoy it. I didn’t follow the rest of the recipe after I scrapped the sauce3 stars

    1. It would of tasted just perfect combined with the salmon as intended. I do wish you would try it with it! It’s so good!

  13. This was delicious! I doubled the recipe and so I had to sear the salmon filets in batches. It worked beautifully; I allowed time in between so the pan could get back up to “screaming hot,” which in my house is now known as “cast iron pan branding its logo into the wooden trivet” hot. (Yeah—that happened.)
    This created a lot of smoke, but vent fan + floor fan + open windows = no accidental fire alarm. This paired beautifully with jasmine rice & edamame—thank you for helping to create a wonderful dinner for my family!5 stars

  14. Cook time was spot on. I was very hesitant on using a cast iron on high heat but… It cooked perfectly! I don’t have a great vent above my stove so it was very smokey. Next time I’ll try my steel pot. I omitted the honey and chili sauce because I didn’t have it so I added extra sauce halfway through baking. The sauce burned up while cooking but the skin protected the salmon and it was still delicious! Next time I’ll double the sauce. Definitely making again!5 stars

  15. I’m getting ready to make this recipe again. I made it as written last time and, while it turned out great and tasted fantastic, it burned up my cast iron pan. The sauce burned black in the oven and was a devil to clean. I can’t imagine that this hasn’t happened to everyone! So, today I plan to transfer to a lined pan before the baking phase of the recipe to see how that goes. Otherwise, we really like this recipe.4 stars

  16. This is easy to make and delicious!!!! I don’t like spicy food so I left out the chili flakes. I also replaced the olive oil with sesame.5 stars

    1. Hi Lauren! It would depend on how far in advanced you would want to make it. Also it might stick to your pan without the skin.

  17. This came out SO GOOD! Thank you! I let the salmon come to room temp while it was marinating in this sauce, then just air fried for 6 minutes at 400 so that it’s just cooked. Skin side up so it gets crispy! Yum!5 stars

  18. Very easy to do and better, quicker and easier than my marinated salmon on the Big Green Egg.
    Came out very well although I was nervous about cooking skin side up at high heat. Timing was perfect though, except a warning on the smoke would have been useful, although I should have expected it. Next time I will do it outside. We halved the glaze mix for half a pound salmon filet and it would have been better to follow the amount in the recipe to have plenty left to put on a creamed squash or similar to serve under the fish.
    Am going to try to fine tune the glaze each time to get different taste sensations, perhaps with a more Korean touch.5 stars

Load More Comments