Soy Ginger Salmon

Growing up, did you have a favorite CD (or tape or album or whatever they call it now that everything is online) that you listened to constantly? One that, no matter how many times you listened to it in a row, never seemed to grow old? Fast and easy baked salmon recipes like today’s Soy Ginger Salmon have become the dinner equivalent to album obsession in our house.

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

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.

Of course, I also probably wouldn’t have believed you if you told me that Best Buy would first stop selling tapes, then CDs, and that, at some point, Jewel’s Pieces of You would not be my favorite album. Angsty child of the ’90s anyone???

To someone who hasn’t made it, cooking salmon seems fancy and intimidating. At least it did to me, until I finally decided to listen to every piece of healthy advice I’d heard and add more seafood to our diets. I read a few articles about how to cook salmon, pulled out my skillet, and decided to try it for myself.

Less than 20 minutes later, I had two perfect salmon fillets on our plates. They were crispy on the outside, moist on the inside, and we only had one pan to wash. It was one of the easiest meals I’d ever cooked, and it tasted like it came from a restaurant. I’ve since made some version of baked salmon at least once a week for six months straight. Consider our salmon album set to repeat! (This Whole30 Salmon and this Spicy Baked Salmon are other favorites.)

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

With all the easy baked salmon fan-girling (and guying) happening around here, you probably wouldn’t suspect that today’s salmon with ginger and garlic would cause a kitchen uproar, but it did. One of the arguments that Ben and I have often is that once I’ve found a recipe or a cooking method he really loves or works well, he is loathe to change it. “It works! Why would you mess with it?”

Why mess? Because you never know when you are going to end up with something even more delicious. Case in point: today’s Soy Ginger Salmon. It follows the same foolproof method as the salmon that first became a hit in our home, with an Asian flavor twist. The only difference is an easy, soy ginger glaze that you brush on right before the salmon goes into the oven. Ben was not pleased when I told him I was trying something “new” and making a Soy Ginger Salmon. (“But WHY?”)

Guess which version of salmon is his favorite now?

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

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. 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.

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.

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

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

Tools I used to make this recipe:

  • 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
5 from 11 votes
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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!

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