Sesame Ginger Salmon
A super easy and flavorful salmon dish chockfull of heart-healthy protein, vitamin A and omega-3 fatty acids!
So let’s talk salmon. Salmon is absolutely one of my favorite kinds of fish. It’s so versatile, so hearty, and so full of protein, vitamin A, and omega fatty acids, which are essential to the proper functioning of the heart and brain. I’m obviously not a salmon ambassador or anything – I just really like it, and when you prepare it with the right ingredients, you’ll have a hearty, healthy dish on your table in no time that your family will love!
Like with this simple ginger marinade here, the salmon soaks up all of the amazing Asian flavors before it gets baked to flaky perfection. And then you finish it off with that sweet honey ginger glaze with a hint of spiciness from the Sriracha because as you know, I have to add Sriracha to everything!
Sesame Ginger Salmon
Ingredients
- ¼ cup olive oil
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 2 tablespoons brown sugar
- 2 cloves garlic, pressed
- 1 tablespoon freshly grated ginger
- 1 tablespoon sesame seeds
- 4 green onions, thinly sliced
- 4 5-ounce salmon filets
For the Honey Ginger Glaze
- 2 tablespoons honey
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- ½ teaspoon Sriracha, or more, to taste
- ½ teaspoon grated fresh ginger
- ½ teaspoon sesame seeds
Instructions
- To make the glaze, whisk together honey, soy sauce, sesame oil, Sriracha, ginger and sesame seeds in a small bowl; set aside.
- In a medium bowl, whisk together olive oil, soy sauce, rice vinegar, sesame oil, brown sugar, garlic, ginger, sesame seeds and green onions.
- In a gallon size Ziploc bag or large bowl, combine ginger marinade and salmon filets; marinate for at least 30 minutes to overnight, turning the bag occasionally.
- Preheat oven to 400 degrees F. Lightly coat a 9x13 baking dish with nonstick spray.
- Place salmon filets along with the marinade onto prepared baking dish and bake until the fish flakes easily with a fork, about 20 minutes.
- Serve salmon immediately with honey ginger glaze.
Did you make this recipe?
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So good, and easy! Such a flavorful, versatile and quick dinner! Thank you so much, this will definitely be a regular for us! Made steamed broccoli and jasmine rice to go with…perfect!
My family loved this recipe. My 17 year old said it was the best Salmon ever. I only marinaded it for about an hour. I am giving it 4 stars because I think next time I will cut back on the Olive Oil. 1/4 Cup is a lot of oil and along with the 2 TB of sesame oil, really increases the fat content in the recipe. I think 2 TB of Olive Oil should be enough for the marinade.
Delicious and easy recipe!
Fantastic salmon recipe! Followed the directions to a Tee. I used a whole fresh filet of wild Sockeye salmon (4 large portions) and served this with Japanese rice & steamed green beans. I warmed the glaze before drizzling over the salmon. This recipe far surpassed my expectations with how flavoufull the plated product was. I recommend this to anyone. It’s easy, quick and most importantly…delicious! Can’t wait to make this again.
Thank you for sharing this with us!
It’s a keeper for sure. Thanks for sharing!
Just made this. This is now my favorite way to make salmon. I used sockeye salmon. The glaze is awesome and the sriracha gives just a lil zing. We don’t have an oven so we panfried it in the marinade for 4 mins each side. Perfect! Thanks
It’s the best! Happy you enjoyed it.
I have prepared this wonderful dish 3 times in the last month – each time I used one side of fish (about 8 filets). I love it very much. It’s a hit in my home. I can’t imagine myself preparing my salmon any other way going forward. Only thing I did differently, instead of using the glaze after the salmon is cooked, I brush the salmon with the glaze in its last 5minutes in the oven and last 1 minute I put on hi broil to get the perfect carmelization – I time it perfectly to avoid overcooking it. Taste awesome! Perhaps I’ll try the glaze your way next time.
I want to serve this over a salad. Should I leave off the glaze? Any ideas for a salad dressing?
You can leave the glaze on or off – it’s up to you! You can also try this salad dressing – it’s one of my favorites! 🙂
https://damndelicious.net/2013/01/10/asian-style-cobb-salad/
How many ounces are the salmon filets? 4 or 6 oz each?
About 5 ounces.
This is my favorite salmon recipe! Sometimes after marinating the salmon, I grill it on a cedar plank which gives it a little different flavor. Whether I cook the salmon in the oven or over the grill, this recipe is delicious!
I make your recipes on a weekly basis and have always enjoyed the combinations and simplicity of ingredients. This recipe
came up while searching for a sesame ginger marinade. Another recipe here on Pinterest calls for a bottle of store bought sesame ginger marinade but I would prefer to make my own, since I most likely have all the ingredients. I was going to use this recipe but I’m a little confused as to if I should use the marinade or glaze…what would you suggest?
You can really use either of them – it’s up to you!
Love this salmon recipe. will do it for my husband.
This recipe honestly turned out soooo good! I made it for my boyfriend and his family, and they all loved it. I would make double or triple the honey ginger glaze next time because it was so good, and pour it over the rice. I could pour it over anything it tasted so good 🙂 yum
This dish really is exceptional. I’ve made it twice and am making it for the third time, within a month, tonight.
I love, love, love this salmon recipe!
Found your recipe last night and knew it was a winner so I cooked it! And it WAS a winner! I’ve done ginger/soy salmon before but the addition of your particular ingredients transformed the dish from “Pretty good” to “When are we having that again?”. Mind you, I am a 35+ year experienced Home Cook with many of my own creations of delicious under my belt, so I know amazing when I find it. Thanks so much!
Please someone give me some input. I am new at cooking salmon. I do love it..and I want to make this dish. The recipe calls for 4 salmon fillets. I bought 1.395 lbs..which I’m sure is too much for two adults and a toddler. These fillets are different sizes..and I have 3 of them. Would I need to cut through marinade ingredients down by a third? I wouldn’t be that worried about it, but since this recipe calls for actually pouring the marinade on the filets to bake.. along with adding glaze at the end, I don’t want to make my salmon too oily/liquidy. Some input would be nice. Thanks.
You should not have to cut down on the marinade, but as always, please use your best judgment.
Was an awesome marinade! Would be perfect for chicken nibbles. Will be making this recipe again. Cannot taste the salmon through this marinade, but I didn’t mind
I’ve made this recipe countless times, but had yet to comment on how amazing it is. I lovingly joke that this is the recipe that finally made my boyfriend decide I was The One. If you have not tried it yet, try it NOW!
Tried it LOVED IT! Going to try it with chicken as well! The sauce was amazing!!
It seems a little weird to include the marinade in the oven when you bake the salmon, did you actually do this when you baked it? It looks good but I think I’ll remove the salmon from the marinade when it goes in the oven……
Yes, I really did! 🙂
I am making salmon tonight for dinner.
Problem is, my family and I have been stuck in a rut making the same two recipes for the past 3 years. Boring. However, I didnt want to have to run to the store tonight for ingredients.
Lucky for me, your recipe lists all ingredients I already have! So excited, I can’t wait! I’m already marinating the salmon now!
For an update if anyone is interested, this came out fantastic. It was good on its own, however, that glaze… oh man did that add something special! Simply perfect. I followed this to a ‘t’. The hint of heat from the siracha blended wonderfully with the sweetness of the honey and sesame. Overall an excellent balance of flavors.