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

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

My most recent cooking-themed conversation was with my hairstylist.

Mid-cut, she asked if I ever found myself cooking the same thing over and over again. (Apparently she was having an interlude with all things sesame/ginger and was curious if I’d gone through similar phases.)

Guess which recipe I couldn’t wait to tell her about…


  • Salmon is my answer whenever anyone asks about my go-to weeknight meals. (This extensive list of healthy salmon recipes on my site is proof.)
  • I realize that describing salmon recipes (like Honey Glazed Salmon) as my go-to dinner sounds a bit pinkies-up, but I promise the only thing fancy about this salmon recipe is how accomplished you’ll feel after you make it.
  • Salmon is healthy and versatile, and the fact that I spent the majority of my adult life being terrified to cook a piece of fish yet managed to nail baked salmon on my first attempt should tell you that anyone (and I mean anyone) can cook this Soy Ginger Salmon recipe with success!
Easy Soy Ginger Salmon – a quick and easy recipe for busy weeknight dinners. Simple baked salmon, topped with a honey soy ginger glaze. Recipe at | @wellplated

Soy Ginger Salmon—An Easy Recipe Everyone Loves

Aside from the few of my mother’s unsuccessful attempts to persuade us to eat tuna noodle casserole or fish sticks, we ate very little fish growing up.

Even if you had told me as recently as two years ago that I’d start making salmon for dinner at least once a week, I probably would not have believed you.

Fast forward to today: Baked Salmon in Foil and Grilled Salmon in Foil make regular appearances in our home, especially if I’m hosting a party or want yummy, healthy leftovers.

Ben loves these particular salmon dishes (and this Buffalo Baked Salmon) so much that when I told him I was going to make a new salmon recipe with an Asian spin, I thought there might be mutiny.

Guess which version is his favorite now?

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

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

  • It’s filling, lively, and the chili soy garlic sauce will dance on your taste buds (just like Balsamic Glazed Salmon).
  • As with my Miso Salmon, the umami flavor here is captivating.
  • You can use this recipe to cook as many or as few fillets as you like, so it’s simple to scale to suit one, two, or a few. (For another scalable salmon recipe, check out my Whole30 Salmon.)


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

How to Make Soy Ginger Salmon

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

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

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

This Soy Ginger Salmon takes fewer than 20 minutes and tastes like it came from a restaurant (just like this Blackened Salmon).

Your salmon will be crisp on the outside and moist on the inside, and you’ll have only one pan to wash in the end!

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

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

Can I Make this Salmon in the Air Fryer?

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.

What Pairs Well with Soy Ginger Salmon?

Soy ginger salmon pairs well with Instant Pot Brown Rice, Air Fryer Broccoli, Asian Cucumber Salad, or Roasted Green Beans.

What Flavors Go Best with Salmon?

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.

Soy Ginger Salmon

4.62 from 191 votes
Baked Soy Ginger Salmon—An easy, foolproof recipe for moist and flavorful baked salmon with honey soy ginger glaze. Simple, healthy, and delicious!

Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes

Servings: 2 servings


  • 3 tablespoons low-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 2 cloves garlic minced (about 2 teaspoons)
  • 2 teaspoons grated fresh ginger
  • 1 teaspoon honey
  • 1/2 teaspoon garlic-chili paste sriracha, or 1/4 teaspoon red pepper flakes
  • 1 pound skin-on salmon fillet* at room temperature, cut into 3–4 portions
  • 2 teaspoons extra-virgin olive oil
  • Chopped green onions for serving
  • Toasted sesame seeds for serving


  • Place a rack in the center of your oven and preheat to 425 degrees F. Place a large cast-iron skillet or other sturdy, ovenproof skillet on a burner set to high and heat for at least 10 minutes. You want the pan screaming hot or the salmon will stick to it.
  • In a small saucepan, stir together the soy sauce, rice vinegar, garlic, and ginger. Bring to a simmer over medium high, then remove from heat and stir in the honey and chili paste. Remove a few spoonfuls of the cooked glaze in a separate bowl for serving.
  • Drizzle the salmon with the olive oil and brush so that it is evenly coated. Place the salmon skin-side up on the hot skillet. Let cook for about 3 minutes, totally undisturbed, until the salmon forms a nice crust. When the salmon turns opaque on the sides and starts to turn opaque on top, use a flexible spatula to flip the salmon so that it is skin-side down. Brush or spoon the remaining glaze in the saucepan all over the top. Place the skillet immediately into the oven and let cook for 6 minutes (the salmon will appear a little undercooked in the center but will finish cooking as it rests). Remove from the oven and cover with foil. Let rest 4 to 5 minutes. Serve immediately, topped with reserved glaze, chopped green onion, and sesame seeds.



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


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

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Erin Clarke

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

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  1. 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 necessary14 stars

    1. 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

      1. 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!

  2. 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.2 stars

    1. 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!

  3. 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?

    1. 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!

    2. I purée the marinade then put back on the stove to reduce. I also added more honey and a tad of orange juice.

  4. 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.

  5. 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.

    1. 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!

  6. 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!!5 stars

  7. 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.

  8. 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.5 stars

    1. Hi Christine! So glad you enjoyed the recipe! Thank you for this kind review and feedback about making it on the grill!

  9. 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.3 stars

    1. 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.

  10. 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?

    1. 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!

    1. Hi bayarea foodie! It is similar to my cedar plank salmon recipe, so it should work! Hope this helps!

  11. 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.


    Jon5 stars

  12. 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!5 stars

  13. 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!5 stars

  14. 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!5 stars

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