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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Chung-Ah, como não falo e nem escrevo o Inglês, estou com dificuldade de saber o que é: Sriracha e Kosher . Fiz o salmão com o mel (faltou: Kosher) e estou para fazer o salmão com ginger ( no brasil chamamos de gengibre) mais vai faltar o sriracha por que não sei o que é. Gosto muito das sua receitas e da forma como ensina faze-las. Venho sempre aqui buscar idéias e receitas. Obrigada por me ensinar receitas tão deliciosas. Maria Helena
Maria, unfortunately, I cannot understand your comment. Please leave your comment in English so that I can best address your questions.
Hope neither of you mind the rough translation, as there are differences in the Spanish language depending on where you’re from. Maria is from Brazil and she says:
As I do not speak or write English, I am having trouble knowing what Sriracha is. I made the salmon with honey and ginger but I’ll miss the Sriracha because I don’t know what that is. I like a lot of your recipes and you teach/tell how to make them. I always come here to get ideas and recipes. Thank you for teaching me such delicious recipes. Maria Helena
Este es Sriracha.
http://www.amazon.com/Huy-Fong-Sriracha-Chili-Bottle/dp/B0002PSOJW/ref=pd_sim_gro_6?ie=UTF8&refRID=09R8N5WQEK8063AF01M4
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This salmon recipe is superb. I absolutely love the flavors you brought out with the marinade and I have also highly recommended it on my blog. Thank you for such a wonderful creation!
This is the nicest salmon I’ve ever had! My boyfriend doesn’t like fish at all and I said I’d make him some fish he liked. This worked! Amazing.
Excellent recipe! Went well with wild rice, summer squash and asparagus. We’ll be making this again. Thank you!
I made this tonight and it was SOOOOO delish! I served with brown rice and steamed broccoli and carrots. It’s a winner and I’ll be making it again and again.
Made this with a few modifications – I only marinated for the minimum time and put the filets on a hot cast iron pan for a minute or so first (along with a sprinkling of sugar to get the maillard reaction started) and then put it in the oven for about 10 minutes. I served the filet on a bed of spinach. Added slices of orange wedges and grape tomatoes…and the orange really took this dish over the top. Thanks for the recipe!
This marinade is great. It was so good that I did not need the sauce. A must try!!!
Is there a substitute for shriracha?
You can certainly use a different kind of hot sauce but please remember that by using a substitution, I cannot speak for how much this will change in the overall taste or texture of the dish. I recommend using the specified ingredients listed in the recipe whenever possible for optimal results.
My husband surprised me by preparing this dish for dinner tonight. It was a huge hit with the entire family. Great flavor! This will be a repeat recipe in our home!
My son is allergic to honey. Does the marinate provide enough taste or is the glaze a MUST?
Yes, the glaze is an absolute MUST! I recommend finding a suitable substitute for honey.
We made this today and left off the glaze entirely and it was fine. But my family (myself, husband, and 9 year old daughter) will eat salmon plain with just some salt and pepper for seasoning and fresh squeezed lemon or lime drizzled on after it’s been cooked. Maybe just won’t have the “wow” factor with the glaze, but it was good without and a nice change from “plain” salmon. I could see making this once in a while for the variety, but I figure if my family (especially my kiddo) is happy with plain salmon, then that’s even better that she doesn’t need a bunch of sauces (or honey/sugar) in order to eat what should be healthy food.
Made this last night and it was a huge hit!!! All I can say is yum!!!!
Thanks for sharing. Love your website!!!
Elisa
Toronto, Ontario
I cooked this today for dinner.
Im not really a big fan of seafood especially salmon, but this was by far one of the best salmon dish I had!!!!!
I cooked this and had some red potato asparagus and mushroom seasoned with oliveoil and salt thyme rosemary baked in the oven for the side.
My husband and my son is very picky when it comes to food, but they thought it was good too!!!! Thank you for this amazing dish!!!!
I just made this and OMG!!!!! So delicious!!!! My house smells amazing too. I served the salmon with baked sweet potato and green beans. Perfect dinner. I did add a little lemon juice to the glaze.. Will make again very soon.
This looks amazing. Can’t wait to try it. My favorite salmon (super fatty therefore hard to overcook and tastes like butter!) is fresh Scottish Salmon fillet – You can buy it online at Chef’s Fresh Fish – http://www.chefsfreshfish.com/product-p/e1005bs.htm
made it the day before and marinated overnight. cooked it tonight. quite tasty. easy and yummy. thanks!
Hi there, do you recommend leaving the skin on or off?
I recommend leaving the skin on – it’s the best part! 🙂
I made this for dinner tonight and it was quite a success. Very tasty and moist. I added bok choi from my garden sauted with ginger and garlic + a little soy sauce. This meal will be added to our favorites list.
Salmon is our poison of choice. At any time my husband sees a nice red slice of salmon, he goes ga-ga over it. We like our salmon medium rare. Soft, juicy and tender. I made it teriyaki stile before so this is a must-try!
This looks so beyond amazing!! Can’t wait to make it!