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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!

  • 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

4.64 from 234 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!

Learn more about Erin

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  1. 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!4 stars

    1. 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.

  2. 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.1 star

    1. 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!

  3. 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!5 stars

  4. 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.4 stars

  5. 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.5 stars

    1. 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!

      1. 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.5 stars

        1. Thank you so much for the feedback, Billy! And I”m glad you were still able to enjoy it!

  6. 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!!!5 stars

    1. 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 ( , 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!

  7. 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.5 stars

  8. 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!5 stars

  9. This has become a staple in our house served with roasted sweet potato and either asparagus or Asian slaw. Best salmon recipe by far!5 stars

    1. Hi Maleik, it’s 1 pound skin-on salmon fillet, cut into 3–4 portions. Hope you enjoy it!

  10. 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.2 stars

    1. 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!

  11. 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.5 stars

  12. Omg this was amazing! It was a big hit with my kids and husband. Will be adding this recipe to our favorites ❤️5 stars

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