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!
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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…
SOY GINGER SALMON!
- 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!
5 Star Review
“Excellent recipe and instructions! I paired my salmon with stir-fried rice with sugar snap peas.The salmon was the headline!”
— Dorsey —
Soy Ginger Salmon—A Quick and Easy Salmon Recipe for Busy Weeknights
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?
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.)
Tip!
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!
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.
Frequently Asked Questions
I haven’t tried to make air fryer soy ginger salmon myself, but I think it could work well. The salmon will turn out slightly different, but the flavors will still be the same. Prepare the salmon according to my Air Fryer Salmon directions, omitting the seasonings and sauces. Reduce the soy ginger glaze from this recipe on the stovetop until thick, then spoon it over the cooked salmon.
Soy ginger salmon pairs well with Instant Pot Brown Rice, Air Fryer Broccoli, Asian Cucumber Salad, or Roasted Green Beans.
While I love preparing salmon with a variety of different flavor profiles, soy sauce, ginger, and honey are three of the best flavors with salmon. The combination is sweet, zippy, and savory. If you prefer other flavors with your salmon, see all my salmon recipes for more ideas.
More Salmon Recipes You’ll Love
If you’re like me and can’t get enough easy, flavorful salmon recipes, these tried and true favorites make healthy eating both delicious and approachable.
Explore reader-loved recipes like my Balsamic Glazed Salmon, Air Fryer Salmon, or Pesto Salmon all simple, satisfying, and perfect for busy weeknights or whenever you’re craving something fresh and tasty.
Soy Ginger Salmon
Video
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Ingredients
- 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
- ½ 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 canola oil
- Chopped green onions for serving
- Toasted sesame seeds for serving
Instructions
- Place a rack in the center of your oven and preheat to 425 degrees F. Heat the skillet so that a drop of water sizzles and evaporates quickly but does not bounce (if it instantly bounces and dances around the pan, your pan is too hot).
- 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 canola 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.
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.
Nutrition
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Do you leave the heat under the skillet when you put the salmon in?
Hi Janice, yes, you leave the heat on high to sear the salmon until you transfer it to the oven!
Thanks, sounds delicious. I am going to try it soon.
I hope you love it, Janice!
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
Thanks Shawnna! Isn’t it fun to reminisce? :)
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
That’s a great method, Margaret! I hope you love this flavor combination! :)
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!
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.
I am SO SO happy to hear that Joanne! Thanks so much for trying the recipe and taking time to leave this lovely review!
Thanks for the recipe! Looks both super easy and tasty.
Thanks, Kevin!
This made me a salmon lover. It usually is too dry a fish for me. Only time I have ever loved it was when I was in Alaska. This recipe was so excellent. The taste sooo good and as moist as it was in Alaska. I will definitely have this again and again. Didnt Have cast iron so used a very heavy no stick pan and had to switch to another pan for oven but was w/onderful and perfect flavor in sauce. Thank you for sharing this recipe
Janet, thanks for sharing this review! I’m so glad to hear you loved the recipe.
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!
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.
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!
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.
Thanks for the tip, Jeremy!
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.
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!
WHOO HOOO! Thank you, I’m so glad to hear it!
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
Annette, I’m so glad you enjoyed the recipe! Thanks for taking the time to leave this wonderful review.
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!
This is absolutely delicious and will be a regular meal at my house. Thank you!
Lisa, thank you for taking the time to write this review! I’m glad you enjoyed the recipe!
This sounds amazing, I will be making it tonight. But I’m confused whether or not I should use olive oil on the fish.
Hi Maria, I hope you enjoy it! Check out step 3—you drizzle the olive oil on the salmon and brush it over.
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.
YAY Renee!! So happy you enjoyed it, thank you for sharing!
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!
Rave reviews from the whole family; easy and delicious!
Hooray! Thanks for taking the time to leave this review!
I love how you cooked this salmon!!! That beautiful colour and caramelisation is making me drool!! (:
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!
Thanks for sharing your tips, Brenna!
OUTSTANDING. what more can I say
Sheila, I am so pleased to hear how much you enjoyed the recipe. Thanks for taking time to leave this lovely review!
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!
Hi Tami! I’d suggest taking a look at this blog post: https://www.wellplated.com/spicy-baked-salmon/ About midway through the post, after the second picture, I go through what I look for when selecting salmon. (It’s under “Spicy Baked Salmon–Key Ingredients and Top Tips”. You got this!
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!
Brenna, thank YOU for taking the time to share this review! I’m glad you enjoyed it!
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
Thanks for sharing your notes, Steve! I’m happy to hear you enjoyed the recipe!
Soy-ginger salmon is really common in the supermarket. I’ve even seen it in the frozen section.
However, your recipe is so simple, completely made using fresh ingredients. I’m really inspired to try it.
Thank you.
Forgot the 5 stars! Fabulous, easy, and healthy. So moist. Had to vary with pans so cut down searing time and preheating. Turned out perfect. Love the sauce!
Janet
Top notch recipe! I give it a 5 Star!!! My husband has never been a fan of Salmon, said this was the best he’s ever had. My daughter who is now dabbling in fish, loved this too! She even took a picture of the plate saying it looks like restaurant food. Super easy recipe and delicious!!!! I served it with jasmine rice and green beans. We will definitely make this recipe again!
KerriC-Jacksonville Florida
Kerri, I’m glad to hear you enjoyed it! Thanks for sharing this review!
It says , “Brush or spoon the remaining glaze in the saucepan all over the top”, which makes it sounds like I put the glass on the bottom (the skin side) before this step. When do I first put on the first portion of glaze?
Hi! In step 2, you set aside some of the glaze for serving. In step 3 as you’re mentioning, you put the glaze all over the top side of the salmon after you’ve flipped it over, so it’s going on the flesh side, not the skin side. I hope that helps!
We grill or pan sear salmon 3 or 4 times a month and this was a great way to change up the “same ol’ salmon”! The flavors from the glaze were awesome additions! My wife recently switched us over to brown rice and it was delicious together! We’ll definitely be making this again and again!!
I’m glad to hear you enjoyed the salmon, Mark! Thanks for taking the time to share this review!
THERE NEEDS TO BE A NOTE THAT SAYS YOU SHOULD NOT PUT A CAST IRON SKILLET ON HIGH FOR 10 MINUTES OVER A GAS STOVE. THERE IS SMOKE EVERYWHERE! LAME.
Hi Michaela! I’m so sorry you had trouble with this recipe! I have not had smoking like this happen before. From what I can find online, it seems like there could be an issue with the iron having some residue on it that was burning off (maybe in the pan or underneath on the bottom) or it might not be seasoned properly. I hope this helps and that you decide to try the recipe again!
Just tried this recipe tonight and absolutely loved it! It was my first time cooking salmon and I ended up making it on the stovetop because my oven wasn’t working, but I did the same cooking times and it turned out perfectly. This recipe is definitely safe for beginners, and next time I’ll include the chopped green onions and sesame seeds as well!
Thank you for sharing this kind review, Lea! I’m so happy you enjoyed the recipe!
Made this tonight…. was simply amazing!!! Served it with a cold salad and some orzo! Thanks for the info about filets too, seriously helped make it awesome!!!
I’m so happy to hear this, Candy! Thank you for taking the time to share your success with this recipe!
Do I brush on the glaze before laying in the pan? Looks like you’re missing part of the instructions.
Thanks for your question! You glaze the salmon after it has seared in the pan. Turn the salmon skin side up, and brush the glaze over the top side. Then, you’ll place it in the oven to bake. I hope this helps!
Loved this!! Great flavors and so easy. Your instructions were so helpful! I just found your website and can’t wait to try other recipes.
YAY! I’m so happy to hear that you enjoyed this recipe, Paayal! Thank you for taking the time to share this kind comment!
Delicious. Served it with sushi rice and some stir-fry style veg very quickly sautéed in some of the sauce.
I’m so happy that you enjoyed this recipe, Shazza! Thank you for taking the time to share this kind review!
I have never left a review for a recipe and i usually make changes. No changes made here. Your recipe was perfect and so delicious! My daughter and grandson loved it! It was so easy to make and quick…thank you so much for sharing! :)
YAY! Thank you for taking the time to share this kind review, Sheila! I’m so happy you enjoyed this recipe!
Do not do this with an enameled cast iron pan on an electric stove! Too hot! The coating melted to the heating element and my house got extremely filled with smoke. Um, it was still edible though and the flavor of the sauce was great.
Hi Jessica! I’m so sorry you had issues with your pan while making this recipe. I’m happy to hear that you were still able to enjoy the recipe though!
This is truly one of the best salmon recipes I have ever tried – and I have tried TONS. Thank you so much! I am going to be a regular now.
YAY! I’m so happy you enjoyed this recipe, Nilou! Thank you for taking the time to share this kind review!
AMAZING! I did mine on stainless steel oven safe skillet and it was amazing. Made double what I needed and had zero leftovers! Smoked my family out of the house while searing though ?
Thank you for taking the time to share this kind comment, Jamie! I’m so happy that this was a hit!
You REALLY need to let users know that if their pan is already smoking they are just going to have more smoke when it comes time to putting the fish on. My whole kitchen and living room was full of smoke and my smoke alarm went off. PLEASE adjust your instructions so that screaming hot is not your choice of words.
Hi Hanako, I’m so sorry you had trouble with this recipe! I have not had smoking like this happen before. Thank you for your feedback, and I hope you were still able to enjoy the dish!
When to add the sauce is a little confusing. It say to reserve some when making it but not what the unreserved part goes. Then it says to cover the fish in oil and sear. Then it says to use “remaining” sauce, but what when the main portion added?
Hi Matt! After you cook the glaze in a saucepan, reserve some in a separate bowl (use a spoon to scoop it out or pour it out carefully) and set it aside until the very end (Step 5 where it says “serve with reserved glaze”). The rest you brush from the saucepan directly over the salmon while it cooks in the skillet. You want to separate the glaze so that you aren’t brushing the cooked fish with a glaze that’s also touched raw fish (due to the brushing). I hope that helps!
Delicious! Our first time to use our cast iron skillet and the salmon turned out amazing!
Thank you for taking the time to share this kind review, Jill! I’m so happy to hear that you enjoyed the recipe!
My firs time cooking Sock Eye Salmon and even though I burned the sauce a bit it was still awesome. Can’t wait to do it again next week.
David, that is so great to hear! Thanks for sharing!
Love this recipe! One question though, after the glaze comes to a simmer do you immediately take it of the heat or let it thicken? Without letting it simmer for a few minutes it seems too thin to use as a glaze. Anyways that’s what I did and it was delicious!
I’m so happy you enjoyed this recipe, Cavan! I brought the glaze to a simmer, then removed it from the heat. If you prefer to let yours simmer a little longer, you can certainly do that before removing it. Just make sure to keep an eye on it so it doesn’t burn.
Omg yum! We made this tonight and love it! We didn’t have rice vinegar so we used apple cider vinegar and it came out just fine! We also added extra garlic chili sauce because we like it spicy. definitely will make again!
Thank you for sharing this kind review, Carly! I’m so happy you enjoyed this recipe!
This was delicious! We made it last night and can’t wait to make it again. We didn’t have rice vinegar so I subbed apples cider vinegar, Trader Joe’s was also out of ginger so I ended up using ground ginger powder. Still came out great but next time I will try rice vinegar and fresh ginger.
Thank you for sharing this kind review, Carly! I’m so happy you enjoyed this recipe!
This was DELICIOUS!!! My oven doesn’t work, so I left the salmon in the cast iron skillet after turning, turned the heat down slightly and kept an eye on it for around 5 minutes – it was perfect! And I really like your description of the skillet as “screaming hot”…reminds me of a recipe I saw for blackened fish which stated that the cast iron skillet “cannot be too hot” when you put the fish in. I will be making this again!
I’m so pleased to hear that this was a hit, Kate! Thank you for sharing this kind review!
I’d had a similar dish to this in the past and was hoping this was close. The heat on the cast iron was so hot my cast iron will take a year to get back to good as it was burning long before the prescribed 10 minutes (my house smelled of burnt cast iron for days). WAY toohot! It burned the pan along with my fresh caught wild Alaska salmon. The salmon burned after only a minute and not to a nice blackened crust. The sauce was spot on but I will be trying my own cooking methods moving forward.
Hi Paige, I’m so sorry you had trouble with this recipe. I have not had burning like this happen before. Thank you for your feedback, and I hope you were still able to enjoy the dish!
A nice flavorful recipe and was very easy. I substituted organic coconut aminos for the soy (no soy in my diet) and next time, maybe a little less garlic. This would probably work well on an outdoor grill.
I’m so pleased that you enjoyed the recipe, Valerie! Thank you for sharing this kind review!
Oh my goodness. This was so quick and easy and absolutely delicious! It’s going into regular rotation at our house.
I’m so happy that you enjoyed the recipe, Cheryl! Thank you for sharing this kind review!
Hi! I was wondering if you can marinate the salmon in the sauce for a few hours before cooking it?
Hi Jessica! Yes, I think it should be fine for about 6 hours. I hope you enjoy the recipe!
OMG!!!!! Seriously hands down the BEST salmon recipe ever! I used Trader Joe’s chili onion crunch and this salmon blew my mind. I will say the smoke that came from the cast iron after throwing the salmon on was shocking and took a while to get out of the house but my oven hood is crap.
I’m so happy that you enjoyed the salmon, Ashley! Thank you for sharing this kind review!
I made this and it was so good!! I had to stop myself from eating the glaze while I was waiting for the fish to cook!
I’m so happy that you enjoyed it, Lynn! Thank you for sharing this kind review!
I made this soy salmon it was delicious. It was restaurant worthy.
I’m so happy that the salmon was a hit, Michelle! Thank you for sharing this kind review!
Absolutely love this recipe! Even my youngest daughter gets excited when she hears we are making it. Still working on getting the skin crispy enough but we will figure it out. We use siracha in it soooo good!
I’m so happy that you’ve enjoyed it, Aubrey! Thank you for sharing this kind review!
Easy and delicious. The sockeye salmon filet is a bit thin … tends to dry out even with a shorter cooking time. Don’t get me wrong it was still delicious. I would tend to go with a nice salmon steak. Definitely a repeatable, especially with the sriracha!
I’m so happy that you enjoyed it, Jim! Thank you for sharing this kind review!
Hi there. The recipe says cut salmon before cooking, but that doesn’t seem right? Can you please clarify? 1lb into 4 portions would surely scorch cooking for this long? Thanks.
Hi Aoife! Yes, you should cut the salmon into the portions before starting the recipe. I hope you enjoy it if you try it!
An instant family favorite!
I’m so happy that you enjoyed it, Amy! Thank you for sharing this kind review!
Made this on the grill. We probably eat salmon 1-2 times a week usually with a little oil, garlic and paprika. Prior marinades havent been worth the trouble, but this was insanely delicious!!! Will always grill it this way from now on.
I’m so happy that you enjoyed it, Amanda! Thank you for sharing this kind review!
We legitimately have this once a week. One of the quickest AND easiest recipes and it looks and tastes like you put way more time and effort in to it than you did.
I’m so happy that you’ve enjoyed the recipe, Rebekah! Thank you for sharing this kind review!
Fantastic! Did recipe exactly as stated
– had to cook a little longer and skin still stuck to pan however it was fabulous. Made this with well Plated’s Asian Ramen Salad- will absolutely make again so yummy!
I’m so happy that you enjoyed both recipes, Leah! Thank you for sharing this kind review!
The recipe was delicious. The problem was that I have a small galley kitchen in Manhattan. The place filled with smoke, my exhaust fans were inadequate to handle the smoke. Perhaps only those with a strong exhaust fan over their stove should make this recipe. I had to open the kitchen window and front door to air the apartment out.
I’m so happy that you enjoyed the recipe otherwise, Thomas! Thank you for sharing your results!
Thomas, thank you for posting this comment! We have a super sensitive smoke alarm and set it off every time we do something like this. Your comment alerted me to open the windows before we got started. ;)
Lost count of how many times I’ve made this! Absolutely love it! Thank you!!
I’m so happy that you’ve enjoyed it, Liz! Thank you for sharing this kind review!
OMG! This is crazy good! I have made other Asian salmon recipes, but this one blows them all away and it’s easier to prepare. I’ve had a cast iron skillet for a while now, but barely use it because it intimidates me for some reason. I will be making this again and putting my cast iron skillet to good use. The sear is wonderful! Thank you for this great recipe. I put in an extra clove of garlic, used dry ginger instead of fresh and increased the sauce by 1/3, but otherwise followed the recipe exactly…lol.
I’m so happy that you enjoyed it, Jennifer! Thank you for sharing this kind review!
This was easy and delicious! The sauce compliments the salmon perfectly! This will be a new regular in our house!
I’m so happy that you enjoyed it, Autumn! Thank you for sharing this kind review!
I really like this recipe.
The only thing I would like to make a point of is the glaze.
To achieve the glaze, we need to make sure it’s gotten to a thickened consistency.
When I merely bring it to a simmer it’s still pretty watery.
It really needs to boil.
And for those who are using a stove top iron griddle, I chose not place that in the oven.
I put a baking dish in the oven while it’s preheating and take the dish out when it’s time to flip the salmon over, and at the time I put the salmon in the baking dish and cook for only 4 min.
Used this method 3 times, and it worked perfectly.
I’m so happy that you enjoyed it, Ade! Thank you for sharing this kind review!
This is our favorite salmon recipe and the only way my kids like salmon. So simple and quick. We usually make it with jasmin rice or lo mein noodles.
I’m so happy that you’ve enjoyed it, Sarah! Thank you for sharing this kind review!
Fabulous dish. My family loved it!
I’m so happy that you enjoyed it, Alice! Thank you for sharing this kind review!
While this recipe was tasty, its not worth a house filled with smoke an hour later. I preheated my cast iron pan for 10 minutes as suggested and I’ve never seen more smoke come out of a pan when the fish hit it! Great flavors not so great method (unless you have a commercial good fan)
I’m sorry you had trouble with the smoke, Kristi. I’m happy you enjoyed the flavors though!
This salmon recipe was a big hit at our house. Thank you for sharing it. We will be making it again.
WHOO HOO! So happy to hear it, thank you Nancy!
Very good and easy served chilled with crackers as appetizer “loved it”
I’m so happy that you enjoyed it, Mary Ann! Thank you for sharing this kind review!
Delicious! I followed the recipe to the letter. My family and I loved it. Served on a bed of rice with an extra drizzle of glaze, topped with green onion garnish and a sprinkle of sesame seeds really made this dish perfect.
I’m so happy that you enjoyed it, Jenny! Thank you for sharing this kind review!
Delicious. I love every fish I can think of except salmon unless it’s a salmon cake. Tried this recipe and even my husband who doesn’t like salmon asked me to make it again. I did however; add more honey
I’m so happy that you enjoyed it, Debbie! Thank you for sharing this kind review!
Very good
I’m so happy that you enjoyed it, Roza! Thank you for sharing this kind review!
So easy, so delicious! Definitely going on my list of favorites!
I’m so happy that you enjoyed the recipe, Megan! Thank you for sharing this kind review!
I tried this recipe out on a whim and it was a little intimidating at first- but my god it turned out perfect!! I was so impressed with myself thank u!!!
I’m so happy that you enjoyed the recipe, Diana! Thank you for sharing this kind review!
My first attempt was a disaster. In my kitchen, when i get a pan screaming hot and put a piece of fish in it, it catches on fire. I mean, black charred, fire alarm wailing, smoke billowing fire. This flavor combo sounds delicious, so I will be trying it again. Maybe I need a heavier pan.
I’m sorry you had trouble with this, Cherie. I would suggest trying a different pan next time. It’s important that it has a thick bottom. I hope that helps for next time!
Made this recipe last night for dinner and it was a hit! my in-laws loved it too. I also made double the amount of rice and used that today to go along with the Instant Pot beef and broccoli recipe! Both are delicious. Thanks again, Erin!
I’m so happy that you enjoyed the recipe, Lily! Thank you for sharing this kind review!
I usually dread salmon night but this was amazing!!!! Best salmon I’ve ever had. My fire alarm did go off, much like some of the other reviewers, but it’s still 5 stars cause it’s that good. Thanks for sharing!
I’m so happy that you enjoyed it, Jess! Thank you for sharing this kind review!
Made it just how you told me to! We LOVED IT! Made 1 & 1/2 of your sauce recipe because my husband is a dipper😀 This recipe will replace any other Asian salmon we ever tried.
Thank you❤️
I’m so happy that you enjoyed it, Tish! Thank you for sharing this kind review!
Loved this recipe – so easy, so tasty and so fast. This is the second winning salmon recipe that I’ve tried from your blog. Tried the blackened salmon a few weeks ago and it was also delicious! Maybe salmon burger next? Thanks.
I’m so happy that you enjoyed it, Maria! Thank you for sharing this kind review!
Love this recipe! So easy and delicious.
I’m so happy that you enjoyed it, Allison! Thank you for sharing this kind review!
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 delicious
So glad it turned out for you! Thank you for your kind review Molly!
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.
I’m so happy that you enjoyed the recipe, MW! Thank you for sharing this kind review!
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?
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!
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!
Hi Andrea! So glad you enjoyed it! Thank you for this kind review!
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!
Hi Liza! So glad you enjoyed the recipe! Thank you for this kind review!
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!
Hi Abby! So glad you enjoyed the salmon! Thank you for this kind review!
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?
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/
Have made it several times!
Everytime Delicious !
This time I added oriental sweet chili sauce
Hi Cliff! So glad you enjoyed the salmon! Thank you for this kind review!
Mmmmm. So easy and delicious
Hi Angela! So glad you enjoyed the recipe! Thank you for this kind review!
I followed the recipe exactly and it did not work. Flavors were good. No crust. Very saucy. I will try again thought
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!
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.
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!
SO good and SO easy!! We grilled the fish on the BBQ and this worked great.
Hi Starflower! So glad you enjoyed the recipe! Thank you for this kind review!
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.
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!!
Just didn’t work and very fiddly for what should be an easy meal.
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!
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.
Hi Sheri! So glad you enjoyed the recipe! Thank you for this kind review!
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.
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!
Thank you for a simple easy to make and awesome tasting recipe. Hubby who is finicky about fish cleared his plate. Served it with black rice and steamed broccoli.
Hi Betty! So glad you enjoyed the recipe! Thank you for this kind review!
Made this recipe tonight and it was absolutely delicious. Followed it the letter and the salmon had a beautiful crust and it turned out as expected. However, the screaming hot cast iron instantly created a huge cloud of smoke that literally almost filled the house and set off the smoke alarm. We were throwing doors and windows open and turning on all the ceiling fans in the dead of winter. Any suggestions to avoid this and still get the same delicious results? Maybe using a different oil with a higher smoke point? I don’t know. I love this recipe, but all the smoke it created in my house was a big disruption with the smoke alarm, the dogs freaking out, and my daughter complaining that her eyes burned. LOL! What can I do to salvage this experience so I can make it again with no worries?
I’m sorry you had trouble with the smoke, Christina. I have not had smoking like this happen before. I’m happy you enjoyed the flavors though!
This was super fun and quick to make and the family LOVED it! This will definitely be a keeper!
Hi Kris! So glad you enjoyed the recipe! Thank you for this kind review!
Best way to cook salmon hands down
Hi Liz! So glad you enjoyed the recipe! Thank you for this kind review!
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 great
Hi Luis! So glad it turned out for you! Thank you for this review!
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.
Hi Barb! So glad you enjoyed the recipe! Thank you for this kind review!
Restaurant quality technique and flavor! This will be on a quick rotation in my repertoire. Thank you for making me look so good❤️
Hi Kitty! So glad you enjoyed the recipe! Thank you for this kind review!
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.
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.
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!
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.
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!
Hi Kim! So glad you enjoyed the recipe! Thank you for this kind review!
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!
Hi Debbie! So glad you enjoyed the recipe! Thank you for this kind review!
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!
Hi Cailee! So glad you enjoyed the recipe! Thank you for this kind review!
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.
I’m SO happy that you’ve enjoyed it! Thank you for sharing this kind review!
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.
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.
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.
Hi Kelly! So glad you enjoyed the recipe! Thank you for this kind review!
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 sauce
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!
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!
Hi Sonja! That makes me so happy to hear! Thank you for your review!
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!
Hi Danielle! So glad you enjoyed the recipe! Thank you for this kind review!
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.
Hi Chrissy! So glad you enjoyed the recipe! Thank you for this kind review!
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.
Hi Chris! So glad you enjoyed the recipe! Thank you for this kind review!
I have a question can this be prepared ahead of time? Also if my salmon does not have the skin is it ok?
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.
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!
Hi Kim! So glad you enjoyed it! Thank you for this kind review!
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.
Hi Michael! So glad you enjoyed the recipe! Thank you for this kind review!
This came out better than expected! I wanted to remake Red Lobster’s soy ginger salmon and this recipe was very close! I had to adjust all the temperatures based off the salmon fillets I bought, but I was very pleased with the whole process! Thank you!!
Hi Janet! So glad you enjoyed the recipe! Thank you for this kind review!
Great recipe… if you are a skilled home cook. Know your stoves, people! Gas or electric, you should know what too hot means on your range and adjust accordingly. If you do, you won’t have a smokey mess and this recipe will turn out PERFECTLY!
It was very delicious!
4 Stars because you can’t follow the recipe exactly as written. Having some advanced kitchen skills (as far as cooking heat is concerned) is necessary1
Hi Keyia! So glad you enjoyed the recipe!
Agree! Tried this for the first time and burned it leaving it on the high-heat cast iron for full 3 minutes before flipping; will try again with a better understanding of how quickly this will cook on my stove
I’m sorry to hear that you had trouble with the recipe, Cali. The method and timing has worked well for myself (and others) but I know how frustrating it can be to try a new recipe and not have it work out, so I really wish you would’ve enjoyed it!
Do not put it on high heat… the cast iron skillet. I had smoke all throughout my house and it burned the salmon. I would say maybe medium at best.
I’m sorry to hear that you had trouble with the recipe, Michelle. The method and timing has worked well for myself (and others) but I know how frustrating it can be to try a new recipe and not have it work out, so I really wish you would’ve enjoyed it!
When I apply the glaze the ginger tends to clump up and isn’t really diluted with the rest of the sauce, leaving clumps of ginger on the surface. And the glaze seems too watery. Any tips? Maybe not boiling it long enough?
Hi Pete! There will be a little texture from the ginger and garlic. It’s not like the powder where it will mix in and dissolve in sauces. It will have some chunks to it. If it is watery it needs to be cooked a little longer. Hope this helps!
I purée the marinade then put back on the stove to reduce. I also added more honey and a tad of orange juice.
Thanks for the feedback Yasmina!
This has been a weekly meal for our home for the past year. Thank you!!!
Hi Andrea! So glad you enjoyed the recipe! Thank you for this kind review!
Really delicious! But the recipe should indicate that you need to cook the glaze a bit so it reduces. I followed the directions and found the sauce too liquidy. I also added lots more ginger because we love it.
Hi Christine! Glad you enjoyed it! You’ll be cooking it in Step 2 of the recipe.
Please don’t pre heat your skillet for 10 minutes on high heat. That only works in a professional restaurant kitchen. I almost burned my house down and my pan is ruined. I tried it again on a lower heat for only a minute on each side and it worked nicely.
I’m sorry to hear that you had trouble with the recipe, Melissa. The method and timing has worked well for myself (and others) but I know how frustrating it can be to try a new recipe and not have it work out, so I really wish you would’ve enjoyed it!
This recipes was absolutely delicious! The way the salmon cooked with the glaze was lovely. This is going to be one of my go-to recipes from now on. I served mine with some Asian Slaw and used the same marinade to mix in with that. Thank you!!
Hi Laura! So glad you enjoyed the recipe! Thank you for this kind review!
Came across this recipe today. The salmon is in its 6-minute stay in the oven, but – so far, so good! I love my cast iron pans, but never thought to use them for fish. Looking forward to result.
Hope you enjoyed it Susann!
Second time I made this. This time I did it on the grill (I pre-heated the grill and used aluminum foil that I pre-greased with olive oil so the fish wouldn’t stick.) Came out perfect. 3 mins on one side 5 mins on the other. Had the grill pretty hot. The skin was so perfectly crispy ! And the fish was perfectly cooked.
Hi Christine! So glad you enjoyed the recipe! Thank you for this kind review and feedback about making it on the grill!
Step 2 really needs to say REDUCE. Just bringing something to a simmer does not do anything and is unclear to people rushing thru or who are not experienced.
I’m sorry to hear you had trouble with the recipe, Rachel. I know it can be so disappointing to try a new recipe and it does not turn out for you. It has worked well for myself (and others) and I wished it would have been a hit for you too.
Can this be made with a white fish? The recipe looks so yummy! I love salmon but my husband won’t eat it. I usually give him haddock or cod when I eat salmon. Wondering if this recipe will work for a white fish, maybe adding the white fish about half way through the salmon cooking?
Hi Pattey! You can definitely try this with another firm, flaky white fish. Halibut would be divine (but I know it’s pricier). I think you can try cod here! I’d check it a few minutes early. Hope you enjoy it!
has anyone tried grilling this salmon on planks? curious of the results.
Hi bayarea foodie! It is similar to my cedar plank salmon recipe, so it should work! https://www.wellplated.com/cedar-plank-salmon/ Hope this helps!
Hey Erin ,
I have been making this for years and its always a crowd fave – I have passed this recipe along so many times. I think the method of cooking has a lot to do with it, crunchy outside and perfectly cooked, moist inside. I’ve never seen a recipe that has you undercook just a bit and finish by tenting – curious if this can be applied to any other styles, butter garlic, etc (i’m sure it can). But wanted to see if you had any other suggestions that use this same method – sear, bake, tent.
To the haters – haters gonna hate, cooking isn’t always an exact science – I’m sure once you figure this recipe out you’ll be thrilled.
Thanks,
Jon
So glad you enjoyed it Jon! I’m sure it could work!
So easy and delicious! This is our definitive go to recipe for Asian style salmon! Everyone who has tried it, raves about it. Thanks so much!
So easy and delicious! This is our definitive go to recipe for Asian style salmon! Everyone who has tried it, raves about it. Thanks so much!
I’m so pleased to hear that Viki, thank you!
This is outstanding. I wouldn’t change a thing. I served it over a bed of baby spinach with snow peas and edamame on the side.
It goes on the rotation!
Sounds tasty! Thank you Diane!
Good recipe but way too long to cook it. I took it out in 3 min and it was still overdone
Glad you enjoyed it, the timing worked well in my oven. What was the internal temperature of your salmon when you removed it?
My absolute favorite recipe!!! I think I’ve made it over 20 times. I love my head stove and cast iron pans as it is– this recipe makes me so thankful i have them!! I recommend this recipe to anyone who enjoys making salmon. When served , it tastes as delicious as a Japanese restaurant would serve. And, in my house, is guaranteed to set off the smoke alarm!! Everytime! But boy is it worth every broom that comes out to wave the smoke of a fatty slab of salmon on a seating hot iron pan!!! Hahaha!! On to the recipe, I’m getting hungry!
**I’d like to add, I don’t reduce the sauce on a separate pan. I mix it up and pour onto the fish before popping in the oven. Saves me from washing another pot.
Yay! So glad you enjoyed it! Thanks for the tip, Heidi!
Completely made my kitchen smoke and set off our smoke alarms. DO NOT turn your stove to high heat to cook the salmon. Try med-high at the highest, even medium.
I’m sorry you had trouble with this, Sheri. I would suggest trying a different pan next time. It’s important that it has a thick bottom. I hope that helps for next time!
I really liked this, was so easy to make and well balanced in flavour
So glad to hear you enjoyed it, Camilla!
Not a fail proof recipe, but so good when you get it right! You really have to watch the salmon and know when it’s done. For me I cooked in a cast iron pan that I preheated on the stove for a few minutes. I followed the recipe in that I seared the salmon for 3 minutes, topped with the sauce and put in the oven. However, I had some smaller pieces so I kept the oven at 400* and pulled them out at around 4 minutes. Served with white rice and roasted broccoli and it was a hit! Perfect level of spice and crispiness on the fish! Thanks for a new go to recipe!
Glad you enjoyed it, Christina!
I followed the recipe and burnt my salmon.
I’m sorry to hear you had trouble with the recipe, Garin. The method has worked well for myself and others so I wished it would of been a hit for you too.
Can’t believe this is recipe is here. Entire apt was filled with smoke. And yes I used a cast iron pan and am a seasoned cook. It was so bad, the fire alarm went off and our eyes were burning. This so dangerous and irresponsible.
I’m sorry to hear you had trouble with the recipe, OP. All pans and ovens are different, so I’d suggest maybe pulling it out of the oven earlier, this might avoid the issues with the smoke you are getting from the pan. Also if you have a seasoned cast iron pan, you’ll have to take that into consideration when heating it up as well. Hope this helps!
I made this recipe tonight using a cast iron skillet. I followed your directions to a T and it came out PERFECT! I tend to overcook salmon, but this came out so moist and flakey. I had 3 thick filets and used your timing/ temps. I love that the recipe was simple too. My regret is not using low-sodium soy sauce (I didn’t have any on-hand). It was a tad too salty for me but everyone else loved it. I’d suggest breaking the third step into a fourth. I tend lose my place in long steps while cooking and having to re-read the step from the beginning. Maybe it’s my ADD!
Great to hear, thank you Gina!
No need to bake the salmon. Just watch the filets carefully on the stove top. I cook flesh side down until it’s halfway done (i.e., not translucent). Then, skin side down until just about cooked through. Remove from pan, tent with foil for a couple of minutes to finish the cooking.
Overall, this is an excellent recipe. You can substitute maple syrup for honey, especially if you have a speciality honey that has a heavy flavor. The key is getting a good caramelization on the flesh side.
Glad you enjoyed it Peter!
Im sure this would have been delicious but the amount of ads all over the pages and constant blinking on and off was just too much of a distraction. I will find another recipe for salmon that will be just as delicious with far ,, far fewer ads.
I’m truly sorry for any inconvenience the ads caused you, Judy. I will certainly keep paying close attention to the number of ads and how they load, as I never want them to hinder your ability to view the recipe or the blog post. I do truly appreciate your feedback and apologize again for the inconvenience! Also, there is a quick and convenient “jump to recipe” button that will help you get to the recipe faster and a print button to have the recipe quickly at your fingertips. Hope this helps!
Despite horribly messing up the recipe, it still turned out great!
Accidentally used tablespoons for everything and not a singular teaspoon and destroyed the flavor of the salmon as it was all hidden by the seasonings.
But I still really enjoyed it, ate it with rice to balance out the very strong flavor of the glaze and it was very good! I am definitely going to be using my butchered version of the glaze for cheaper fish that don’t have a strong taste in the future!
Additionally, I didn’t have an oven safe pan so I just cooked it on the stovetop then transferred it to an alumimum foil lined baking sheet (also cooked it skin side up in my pan and only realized I messed up last minute but still placed it in the oven skin side down, but hey it still temped out to 150°F and had crispy skin so to me that’s a win!)
Honestly, a very simple recipe with a lot of leeway for mistakes. Reading some of these reviews I’m a little baffled about the “this recipe set off my smoke alarm” comments. Don’t Skimp On The Oil. Add enough oil to your pan so it can coat the bottom in a thin layer AND rubbing the fish in a light film of olive oil. It’ll be cooked off anyways so there’s no reason to be afraid of using a dash more oil to prevent accidentally summoning the fire brigade to your home.
Thank you so much for the feedback, Billy! And I”m glad you were still able to enjoy it!
this was the best salmon i’ve had! i always struggle with seared salmon and burn it but this was so easy and clear. i didn’t believe your “screaming hot” pan trick – but it worked. thank you!!!
HOORAY! Thanks Sarah!
I want to make this but wonder can it be made in air fryer?
Hi Leslie, yes! I haven’t tried to make air fryer soy ginger salmon myself, but I think it could work well. The salmon will turn out slightly different, but the flavors will still be the same. Prepare the salmon according to my Air Fryer Salmon directions (https://www.wellplated.com/air-fryer-salmon/) , omitting the seasonings and sauces. Reduce the soy ginger glaze from this recipe on the stovetop until thick, then spoon it over the cooked salmon. Enjoy!
Tried the recipe with family, and even though I made some mistakes (forgot to glaze the salmon hafway throughout the cooking, overcooked the salmon a bit and forgot to add ginger after I had seared the salmon), it ended up really good.
Thank you, this was a really nice introduction into making salmon in an asian-based way.
Also, isnt it more normal to use more neutral type oils in an asian based dish. I personally felt olive oil was too “western” for this dish so I used canola oil instead.
So happy to hear it worked out for you, Leif! Thank you!
This has become my go-to dish for company. It is delicious, easy, and fast! I serve with white rice and a green veggie (either broccoli or even baked bok choy as the oven is the same temperature) It is a hit every time. Thank you!
Great to hear, thank you Cathleen!
This has become a staple in our house served with roasted sweet potato and either asparagus or Asian slaw. Best salmon recipe by far!
Great to hear, thank you Jennifer!
Size of ur salmon would be nice so I can measure mine and see the cooking differences
Hi Maleik, it’s 1 pound skin-on salmon fillet, cut into 3–4 portions. Hope you enjoy it!
The searing created a great crust, but the eventual result made our three fillets very very dry. One of the cooking times is too long, and I suspect it’s the oven baking segment.
I’m sorry to hear you had trouble with the recipe, Christopher. The method of searing has worked great for us (and others). It sounds like they were overcooked if they turned out dry. You want to make sure your internal temperature is around 145°F. Normally when we pull it out of the oven, it is lower than that and it will rise to that temperature during the resting time. Hope this helps!
This was wonderful!
I was very rushed for time, so I used a cast iron on the stove top and put the skin side down. while the fish cooked a bit, I mix the sauce ingredients in a separate bowl, and then I separated out the skin (for my dog) and added the sauce to the same pan. The sauce reduced and the fish cooked very quickly.
So glad you enjoyed it, Carla!
Easy to follow directions and it came out so yummy
Thank you Vicky!
Omg this was amazing! It was a big hit with my kids and husband. Will be adding this recipe to our favorites ❤️
Glad you enjoyed it, Carmen!
All was going well but as soon as I put the sauce over the salmon it immediately sizzled and burnt. , it continued to do so in the oven and started to smoke. I took it out early and saved the salmon from the pool of crispy burnt sauce around it – it still tasted nice.
How did I get it wrong, are you only meant to brush a little bit of the sauce on the salmon? and make sure no sauce goes on to the pan?
Hi Tara, you’ll be brushing or spooning the sauce over the salmon. Could you take a look at the video in the recipe card so you can get a visual of how we did it. You shouldn’t have to much in the pan. The glaze should start to cook some when it hits the salmon but not burn. Might need to turn down your pan ever so slightly to prevent this from happening. Hope this helps!
We absolutely loved it! This was SO amazing. My only warning is to make sure you have good ventilation because searing in a “screaming” hot cast iron skillet means lots of steam. I made more than enough glaze and mixed it into the fried rice I served. SO good. I
Thank you Catherine!
I don’t generally leave reviews but the flavors in this dish are so good! My husband (who loves salmon) said it was one of the best salmon dinners that he’s had! I served it with simple roasted carrot, potato and cauliflower. Thank you so much for sharing this!
So happy to hear you enjoyed the recipe, Diana! Thank you!
Great recipe! I baked three pieces of salmon at a time in a Ninja XL air fryer at 390 degree for seven minutes. I’d recommend baking it with the skin side up for 3 and 1/2 to 4 minutes and then flipping it with the skin side down, then finish baking for another 3 and 1/2 to 4 minutes. It came out perfectly cooked.
Thank you!
This looks so good, JC! Thank you for sharing!
This was the best recipe ever!! The most moist and tender salmon I’ve ever cooked. Thank you!
Yay! Thank you Katherine!
I modified this a bit and tasted great! I brushed the salmon with sesame oil, then mixed everything and spooned/brushed on fish and baked in oven at 425C. I substituted fresh ginger with 1/2 tsp ground ginger. Yum!
Great to hear, thank you Mary!
This was so so soooo good and easy. Will become a favorite in my home. 🥰
Thank you Irmeline!
Do not heat a pan for 10 minutes! You’ll set your house on fire. A couple of minutes will provide a smoking hot skillet. Also, cut the oven time out entirely, or bake for just a couple of minutes. Let the salmon rest for 2-3 minutes and it will be perfect! I followed directions and made salmon jerky. It was tasty, but too dry.
Thanks for the feedback, Mina.
Immediately burnt and smoked up the house – i had the cast iron on hot for ten minutes and the salmon immediately burnt and set off smoke alarm. The house is smoked up. Ordering take out now.
I’m sorry to hear that you had trouble with the recipe, Meghan. The amounts, flavorings and timing have worked well for myself (and others) so I wished it would have been a hit for you too! I know it can be so disappointing to try a new recipe and it does not turn out for you.
A few substitutes but the basic recipe was superb. So I baked it for 20 minutes & absolutely loved it!
Great to hear, thank you Richard!
I loved this recipe! My wife likes her salmon a little more well done than me so I put hers on about 1.5 minutes before mine. I used sambal for the spice, served it with brown jasmine rice and Trader Joe’s potstickers. Drizzled a little sauce, next time I’ll add garlic bok choy!
Looks amazing! Thank you Daryl!
Stuck a lot even with a searing pan
Used a lot of gas too
I’m sorry to hear you had trouble with the recipe, Arthur. I know it can be so disappointing to try a new recipe and it does not turn out for you. It has worked well for myself (and others) and I wished it would have been a hit for you too.
Maybe I missed something but adding the salmon to the hot pan filled my kitchen with smoke..
Hi Liv! It is normal to have some smoke when cooking fish on high heat; Can you share what kind of oil you used? I’d love to help you troubleshoot.
No offense to the author but I was really confused by the 245 positive reviews after making this. I had to read the recipe two or three more times to make sure I wasn’t going crazy. I followed the instructions for the sauce with no deviation and it was so bad I didn’t want to put it on the salmon. First of all, the “glaze” does not thicken like you imagine a glaze would, it’s just inherently thick from all the ginger and garlic chunks that, if you follow the instructions, remain completely uncooked. It is also inedible as described in the recipe, I needed to add about double the honey to cut down the overpowering flavor of vinegar, and even then it was not good.
I’m glad I went with my instinct and seared the salmon normally. There’s no need to go to all that trouble with the oven and cast iron, just 4-5 minutes per side on medium-high heat in a nonstick pan is all you need. You’ll just be wasting your time if you decide to put that sauce on it anyways.
I’m sorry to hear that you had trouble with the recipe, Bill. The amounts, flavorings and timing have worked well for myself (and others) so I wished it would have been a hit for you too! I know it can be so disappointing to try a new recipe and it does not turn out for you.
My entire family really enjoyed this recipe ! I made an entire Salmon do i had to multiply the recipe 3x !! And it worked like a charm and TASTE AMAZING!
Yay! Love to hear that, T.R. Brown!
An excellent recipe! I absolutely love Asian cooking. Seared the salmon beautifully in a stainless steel frying pan, 5-10 mins in the oven and perfect. Glaze thickened beautifully, set some aside as a drizzle sauce for serving. Accompanied with some wok fried mangetout, pak choi & spring onion served with boiled rice, perfection! Will be making this again, thanks!
Looks great Matt! Thank you for sharing!
The glaze/sauce is delicious. I’m going to be using it on pretty much every fish dish I make for the next month.
The technique, however, is ridiculous and dangerous. If you get the pan THAT hot, you’re not going to “crust” the fish. You’re going to burn it. You’ll also have rolling torrents of smoke. I was certain that was going to be the case, but I gave the recipe the benefit of the doubt and followed it to the letter. Sure enough, we had to run all three exhaust fans, open both patio doors, turn the central unit from heat to fan, and move a box fan into the kitchen to move smoke toward the patio door. It took half an hour for the smoke to clear.
A much safer and smarter method would be to do everything else in this recipe, BUT INSTEAD heat the pan to MEDIUM high, put a small amount of oil with a high smoke point (olive at the minimum–grapeseed would be best) and leave the fish undisturbed for 4 minutes. Better result, more satisfying cooking experience and no risk of fire or a symphony of smoke detectors.
I’m sorry to hear that you had trouble with the recipe, Roland. The amounts, flavorings and timing have worked well for myself (and others) so I wished it would have been a hit for you too! I know it can be so disappointing to try a new recipe and it does not turn out for you. Thanks for the feedback!
This was delicious! Made a pan full for meal prep- was wonderful with roasted sweet potatoes and asparagus with tahini. I can see how it might be easy to burn your fish if you weren’t very experienced using your pans and set up, but that is definitely not the recipe’s fault. My family loved this! Thanks for a great addition to our salmon rotation!
Amazing! Looks great Luz!
I do not eat salmon but my husband and kids do and they loved this! The instructions are excellent! Considering I do not cook seafood often this was really easy to follow because of the visual cues and straightforward directions. I doubled the sauce using half on the salmon and half on ground chicken for myself and it was great.
Yay so glad to hear it Nic!
The method is bad.
It ruined my pan.
The fish will stick, then you put sugar sauce into it. Terrible.
Just Fri in a little of oil and butter next time
I’m sorry to hear that you had trouble with the recipe, Cole. The amounts, flavorings and timing have worked well for myself (and others) so I wished it would have been a hit for you too! I know it can be so disappointing to try a new recipe and it does not turn out for you.
It’s recipes like these that make me hate cooking. As soon as you put the salmon on the crazy hot pan the whole thing smokes like crazy. Fire alarms, kitchen covered in smoke. Burned the salmon. Do not recommend. Was this a prank?!
I’m so sorry to hear that, Dave. We definitely don’t want that to happen! I’d turn the heat down a bit to prevent that from happening again.
Not easy
I’m sorry to hear you had trouble with the recipe, Bob. Anything we can do to troubleshoot it with you?
This came out great. Moist, flavorful, and pretty simple! I put the skillet in the oven to heat. Then cooked the salmon on the cooktop after I took it out. I put the pan on a hot burner, and I wasn’t sure if I should do that or put the hot pan on a cool burner. I stuck to all the times, even roasted my sesame seeds in the heating pan. Served it over couscous. Everyone loved it. Thank you for an easy but fancy looking dinner!
So glad to hear you enjoyed it! Looks great Julie!
I would make this recipe again. It worked great, I did have to have the exhaust fan on high, it does get smokey when you sear salmon! But I love this recipe!
So glad you enjoyed it, PLo. Might have to bump the heat down just a little in order to prevent that. Hope this helps!
It was so delicious, my husband who usually will not eat fish, liked it. Thank you
Win, win!! Thank you Paula!
Never have I ever been able to get salmon skin crispy…until now! This recipe was spot on for me with ingredients and cook times. The salmon was absolutely delicious. Thank you!
So happy to hear it, thanks Kat!
I’m currently soaking my All Clad skillet overnight in hot soapy water to get the burned sauce off 😉 The smoke alarm went off and gave one of our cats a panic attack (she’s afraid of her own shadow though). However, I was amazed at how moist this turned out! I almost followed your directions exactly. I didn’t heat the skillet for the full 10 minutes. It was probably around 7. All Clads conduct heat so well that I was sure that it would take less time to get hot and it did. I sautéed it a minute less than instructed as it was cooking quickly. Plus, left it in the oven a minute less than instructed as well. The ginger sauce is amazing. I didn’t have low salt soy sauce, so it was just a tad saltier than I like. It was perfectly seasoned for my husband though. I will definitely make this again!
So glad you enjoyed it, Kathy! Good call on the heating of the pan!
That’s soooo funny! Im thinking the All Clad hears up much higher. My sauce smoked alot as well. We know for next time.
Come to think of it, Rodney, I bet it does too. It retains heat so after doing the water test it may take a little longer to cool down if it is too hot.
So Perfect!! I have made this several times & I will keep making this!! Perfect as written 👌 Love it So Much!! Served with asparagus & brown rice 😋
Thanks Debbie!
Umm you forgot to tell us how to check the skillet temperature. I followed your instructions and immediately burned $20 worth of salmon because you don’t explain the oil, water, or hand test for skillet temperature. Also why are we using olive oil for a pan that goes to 400 degrees?
Hi Jacob, thank you for taking the time to share this feedback. I’m so sorry the salmon didn’t turn out—how frustrating, especially with such a nice cut of fish. I haven’t run into issues with the skillet temperature during testing and other readers have made this with success, but I completely understand how important those cues can be, and I’ll add a note to help clarify when the pan is ready.
As for the oil, I personally use olive oil and heat it just until it’s shimmering—not smoking—which has worked well for me. That said, oil choice definitely comes down to personal preference, and something with a higher smoke point like avocado oil is a great option too.
Putting only a drizzle of oil on the non-skin side of salmon and placing that directly down on a skillet in the oven is a perfect way to get salmon stuck on your pan.
I’m sorry to hear you had that experience. You’ll be using a total of 2 tablespoons of oil which is normally a sufficient amount. You can use more if you need to. Hope this helps!
Excellent recipe and instructions! I paired my salmon with stir-fried rice with sugar snap peas.
The salmon was the headline!
So glad to hear you enjoyed the salmon, Dorsey! Thank you!
So incredibly good. I didn’t read the instructions and made a marinade instead, and it was absolutely wonderful. I airfried my salmon after marinating it over night at 400 for 7-8 minutes and it was absolutely incredible. This with soy sauce and sriracha cukes is incredible
So glad to hear it worked out for you!
I would make this recipe again. Super simple and easy to prepare with normal ingredients in the kitchen. Was not that easy for me to get that perfect searing. But it was delicious just the same. I doubled the amount of ginger and served over coconut milk rice.
So glad you enjoyed it, Nathalie! Thank you!