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.
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Fabulous recipe. The honey glaze really sets the taste off and who would have thought the Sriracha would work so well? Everyone’s invited to my house for dinner next week for a repeat performance! 🙂 Great job, Chung-Ah!
I’m a Korean-American from Agoura Hills, Ca., and I’ve tried this recipe and loved it. My very Korean mom will be staying with us tonight and I can’t wait to make this for her. She’s going to love this Asian-inspired dish. I’m so so grateful that I’ve discovered your amazing website. I’ve been trying many of your recipes and they always turn out damn delicious! It’s perfect for a mom of two like me. Thank you so much Chung-Ah and keep up the great work! 🙂
Made this recipe. My family loved it. My husband and sons left nothing on their plates or any leftovers. Thanks for a great dish.
Hi Chungah,
I tried this recipe last night and my whole family loved it! I cut the olive oil from 1/4 cup to 2 Tablespoons. It had a lot of flavor and tasted delicious even without the honey ginger glaze. My kids asked for seconds. This is definitely a keeper, and it looks and tastes good enough to make when I have company over. Thank you for sharing. I love your website!
Hi!
Thank you so much for posting!! It was truly delicious! I didn’t find the sesame to be overpowering and the fish was a hit!! The next time, I think I will reduce the amounts of honey and brown sugar because it was a bit too sweet for my taste, but other than that, it was fantastic.
Mike, your comments seem a little out of place. As a pro-eater for 23+ years who is also Asian, I found this recipe to be easy to follow and absolutely delicious. My Asian dad who normally never touches the food I make cleaned his plate AND got seconds. Also, the recipe is called “sesame ginger salmon”, so if you’re looking for a dish with less sesame….you might not want to choose one that has sesame in the name. 😉
Thanks so much for sharing. This is an easy, delicious, signature recipe! TRY IT, YOU’LL LOVE IT!
I just made this last night, and it was delicious! I’m not a big fan of sesame, but this came out beautiful & very tasty. I even enjoyed it without the glaze! I served it over Jasmine rice with peppered peas on the side. My 3 year old didn’t put up a fight at all!! Thank you so much for all the wonderful recipes.
too much sesame, waaaay too much sesame.
and you need to learn how to format your recipes better, ingredients means everything that is in the dish. so you need to section out better, you have an ingredients list which doesnt have everything that is in the dish first and foremost, then you completely dont have a marinade list. im a Pro chef with 20 years this is sad formatting.
and people stop posting” oh this looks good”, try it first then say its good or bad, and if you tweaked it, no one cares if you think it looks good, just in the outcome of the dish.
Mike, as you said that you have been a “Pro chef” for 20+ years, I’m sure you have noticed that the star of this dish is in fact the sesame, so no, this is not “waaay” too much sesame. It’s just the highlight of the recipe. And if you have even the slightest aversion to sesame, this recipe may just not be for you.
As for the formatting, please note that this is a food blog, and this is a simple recipe for the everyday cook, divided up by the glaze and the marinade. Done and done. Any more formatting will make this too complicated. And my readers can feel free to post “oh this looks good” if they feel free to do so.
But thanks for your input!
No such thing as way too much sesame!
You could always just use the recipe as “inspiration” and leave out the things you don’t care for. We are on a medically restricted diet and I had to make modifications. So I’m sure it tasted different than the original recipe, but it was good inspiration to try some different flavors together.
Making this for the third time!!! AMAZING!!!!! 🙂
We had fresh salmon caught locally and I tried this recipe to rave reviews. I had never had Sriracha before but it was delicious. Thank you, Chung-Ah for sharing your beautiful recipes. This is the fourth one I have tried and everyone has been a success.
Thanks for posting this great recipe. I used the marinade with some locally caught, fresh out of the river sockeye salmon tonight. I grilled it on the BBQ along with some flank steak that I also marinated using the marinade I did not need for the salmon. I will be making this again!
Amazing recipe !! Made it yesterday and hubby thought it tasted like Miso salmon from Cheesecake Factory :))
My only thing is how did you get to make the salmon brown up like in your picture?
Thanks so much for sharing and for such a delicious easy recipe!
Sandra, you can broil the salmon at the very end to get that nice, crisp crust.
Tried your AWESOME recipe last night. It was a huge hit and will be making
it over and over again. Thanks for sharing it!
I have a question. When baking the salmon it says to do it along with marinade. Do I just pour the marinade over salmon on to the baking sheet? Thanks. Looking forward to making this dish!
Yes, that’s exactly right.
Made this tonight sans glaze–definitely a keeper!
Can we substitute ground ginger for the grated ginger?
Yes, absolutely.
I gotta say – I NEVER write reviews but man-o-man, this is the ONLY way I make salmon now! Even my husband loves it and he is not as big a fan of sweet as I am. The salmon comes out all poached and moist and the Glaze is killer good. LOVE IT!
We made this delicious marinade for our beautiful fresh sockeye filets last night!! Super YUMMY!!! This recipe is a ‘keeper’!!
Your sauces….Chung Ah…I’m so happy to have access your sauces….Someone’s mother or grandmother brought these back from the old country….They are amazing. You’re so lucky to have these gems. I’ve been searching for a long time to find these combinations….And thought I left them back in the cuisine of Hawaii….Pah….You’ve got them!! And now, I do….Thank you!!
This was soooo good. I will definitely make it again. Thanks!
By the way,..got to give you ‘props’ (proper respect/appreciation). I just made this tonight, and this recipe “ROCKS”!!!