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Baked Salmon with Ginger Soy Marinade
5 from 148 votes

Baked Salmon with Ginger Soy Marinade

This baked salmon recipe features a whole fillet marinated in a ginger soy mixture combining rice vinegar, soy sauce, honey, sesame oil, garlic, and fresh ginger. The marinade infuses the salmon with a balance of tangy, savory, and slightly sweet flavors. Baking at 350°F followed by a broil produces tender salmon with a flavorful glaze and slightly crisped top. The fish is served skin-side down to help keep it intact and moist during cooking.

Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings: 6
Calories: 245 kcal
Course: Main Course, Dinner
Cuisine: Asian-American Fusion

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

    Cup of Yum
  1. 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. 
  2. 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.)
  3. 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.)
  4. 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

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%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 245

% 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.