Soy and Ginger Glazed Salmon

Soy and Ginger Glazed Salmon

Serves: 4

At the moment I’m engrossed in charity work, home improvement projects and a number of other commitments all on top of my job. Most of you can relate. So on Friday night I was craving something quick yet tasty and worthy of celebrating the end of the work week. Salmon was on my mind most of the day so I whipped up a simple soy and ginger marinade to go with it. The filets slurped it up during the marinating process and after baking became this thick, syrupy glaze. Holy smokes!!! You gotta try this one the next time you’re looking for an easy and quick way to serve up this fish. Enjoy!!


  • 1 ½ lbs of salmon
  • ½ cup of soy sauce
  • 2 tbsp brown sugar
  • 3  cloves of garlic
  • 2 tbsp fresh ginger
  • 2 tsp EVOO plus more for 1 tbsp for searing

Prep It:

  • In a medium bowl or baking dish combine the soy sauce and brown sugar.
  • Grate the ginger and garlic using a microplane grater or the fine end of a grater. Add to the soy sauce and sugar and use a whisk to incorporate all the ingredients.
  • Cut the salmon into 4 even pieces. Add the salmon to the soy-ginger marinade and toss to ensure the salmon is thoroughly coated. Turn the salmon skin side up in the dish and place in the fridge for 15 – 20 minutes to marinate.
  • 5 minutes before the salmon is done marinating, heat an oven proof skillet over medium high heat.  Preheat the oven to 400F.

 Cook It:

  • Add 1 tbsp of EVOO to the pan. Place the salmon skin side down and sear for 2 – 3 minutes.
  • Pour the marinade over the salmon and transfer the pan to the oven. Bake for  7 – 10 minutes or until cooked through and the marinade has formed a glaze.
  • Serve immediately.

Serve It:

  • We served this up with roasted sweet potatoes and Brussels sprouts but any green veggie would work well. Try some steamed or roasted asparagus, green beans or broccolini.
  • This would pair beautifully with a bold chardonnay or a fruity rose.
  • Don’t like salmon? Try this with a lighter fish or chicken. If you do try chicken, marinate it for an hour and bake time will depend on the cut of chicken.

5 thoughts on “Soy and Ginger Glazed Salmon

  1. I do a very similar marinade, but use 2 parts maple syrup to 1 part soy sauce. The salmon can stay in the marinade for 24 even 48 hours! Then I crust the top with crushed black peppercorns, and bake until done. I serve it in a bowl of no-creamed corn (slice the kernels open on the ear, scrape out the innards into a bowl, heat with a little salt and chipotle powder. Messy to make but good to eat!).

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