Baked Salmon with Ginger Soy Marinade
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
6
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Calories
245 kcal
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Course
Main Course, Dinner
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Cuisine
Asian-American Fusion
Baked Salmon with Ginger Soy Marinade
Description
Baked Salmon with Ginger Soy Marinade uses a multi-ingredient marinade blending rice vinegar, soy sauce, honey, sesame oil, garlic, ginger, black pepper, and green onions for deep flavor. The salmon is thoroughly dried before marinating to aid in flavor absorption and achieve a better texture. Marinating overnight or for several hours enhances the infusion of flavors throughout the fish.
The baking method involves an initial bake at 350°F to gently cook the salmon through without drying, followed by a brief broil to caramelize the marinade and develop a lightly crisped surface. Cooking skin-side down retains moisture and helps the fillet hold together. The marinade acts as a glaze creating a shiny and flavorful coating.
Serving suggestions include pairing the salmon with brown rice and fresh salads to balance the rich flavors. Care should be taken to remove the salmon from heat just as it becomes fully cooked, as residual heat will continue to cook the fish slightly, preserving tenderness and juiciness. The marinade may be prepared a day ahead for convenience.
Ingredients
- 2 ½ pounds salmon fillet with skin on bottom, whole
For the Marinade
- 4 TB rice vinegar Asian
- 4 TB soy sauce regular strength
- 2 TB honey pure
- 2 TB sesame oil Asian
- 6 cloves garlic minced
- 1 TB ginger freshly grated
- ¼ tsp black pepper freshly ground
- 2 green onion thinly sliced, stalks
Instructions
- Prep ahead: In a bowl, use a hand whisk to mix together the Asian rice vinegar, soy sauce, honey, Asian sesame oil, garlic, ginger, black pepper, and green onions. This can be done up to a day ahead and kept chilled until ready to use.
- Use paper towels to thoroughly dry salmon fillet on all sides, removing as much excess moisture as you possibly can. Place salmon in a large glass baking dish. Very slowly, pour marinade over the salmon, ensuring salmon is thoroughly coated. Cover and chill overnight (at minimum, marinate for several hours.)
- Remove salmon from fridge and let rest at room temp while oven preheats to 350F, with rack on middle position. Transfer salmon to a large rimmed baking sheet. Salmon should be skin-side down. Evenly distribute marinade over salmon. Bake 10 minutes (if your salmon is extra thick, or very cold, you may bake an additional 3-5 minutes.)
- Remove the salmon from oven, move rack to upper position, and place salmon back on rack. Broil on high for about 5 minutes, watching carefully so salmon doesn't burn. It should reach a nicely browned color on top. Remove salmon from heat, let rest a few minutes at room temperature, and serve warm.
Notes
- If salmon skin is absent, use parchment or foil to prevent sticking during baking.
- Longer marinating times deepen flavor penetration into the fish.
- Allow salmon to rest after baking as it will continue cooking from residual heat; avoid overcooking for best texture.
- Serve the salmon alongside brown rice and chopped Asian salad for a complete meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 245 kcal
% Daily Value*
| Calories | 245kcal | 12% |
| Carbohydrates | 6.5g | 2% |
| Protein | 32.4g | 65% |
| Fat | 10.2g | 16% |
| Saturated Fat | 1.7g | 9% |
| Cholesterol | 72.4mg | 24% |
| Sodium | 329mg | 14% |
| Fiber | 0.2g | 1% |
| Sugar | 4.9g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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