Dinner

Ginger Soy Salmon

Name: Ginger Soy Salmon
Prep time: 15 min
Cook time: 250 min
Total time: 265 min
Yield: 2 servings
Cuisine: Asian
Ingredients: 2 large or 4 small skinless portions of salmon (should fit into an 8x8 inch/20x20 cm baking pan); 1.5–2 inch (4–5 cm) piece of ginger, grated; 5 large garlic cloves, grated; 2 tbsp (30 ml) cold water; 2 tbsp (30 ml) olive oil; 3–4 tbsp (45–60 ml) soy sauce

Believe it or not, this is my most requested recipe. I think it's because no one expects for salmon to be this juicy and flavourful. Just absolutely the best salmon! In the main picture, this salmon i

Prep

15 min

Cook

4hr 10min

Total

4hr 25min

Serves

Style

💰 Everyday

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Believe it or not, this is my most requested recipe. I think it's because no one expects salmon to be this juicy and flavourful. It's just absolutely the best salmon!

In the main picture, this salmon is served on a bed of peppery mashed potatoes, edamame, daikon radish, carrots, and avocado mash. Delicious!

Ingredients

Servings:

2 large or 4 small skinless portions of salmon (should fit into an 8x8 inch/20x20 cm baking pan)
1.5–2 inch (4–5 cm) piece of ginger, grated
5 large garlic cloves, grated
2 tbsp (30 ml) cold water
2 tbsp (30 ml) olive oil
3–4 tbsp (45–60 ml) soy sauce

Instructions

1
Grate the ginger and garlic into an 8x8 inch (20x20cm) pan. Add water, olive oil, and soy sauce and mix well. More soy sauce results in a bolder, saltier flavour, and a little bit less results in a milder taste. Add the salmon and let it marinate for at least 4 hours.
2
Preheat the oven to 400°F (200°C). Line a baking sheet with aluminium foil.
3
Add the salmon to the baking dish. Gently scoop out the garlic and ginger paste without taking too much liquid and put it on top of the salmon. This will keep your salmon juicy and very flavourful.
4
Bake in the preheated oven for 10–15 minutes. The key with salmon is not overbaking. The safe internal temperature for salmon is 145°F (63°C). Personally, I like to cook it a bit more. Properly cooked salmon should separate easily into layers with gentle pressure from a fork and not look raw on the inside. If you overcook it, it will be tough and will likely have unappetizing white stuff (albumin) oozing out of it. So don't overcook. A very small portion should be ready in about 10 minutes, and a medium piece should be ready in about 12 minutes. If you double the recipe and use a giant slab of salmon (rather than salmon pieces), you might be looking at as much as around 22 minutes. Serve and enjoy!

FAQ

Can I make ginger soy salmon ahead of time?+

Yes! You can marinate the salmon for up to 12 hours in the refrigerator—the longer it sits, the deeper the flavor. You can also bake it ahead and reheat gently at 325°F for about 5 minutes, though it's best enjoyed fresh.

What can I substitute for soy sauce in this recipe?+

You can use tamari for a gluten-free option, or swap in coconut aminos for a milder, slightly sweeter flavor—just use the same amount. Low-sodium soy sauce also works if you prefer less salt.

How do I know when the salmon is cooked through?+

The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C)—this usually takes 12-15 minutes at 400°F depending on thickness. It should still be moist, not dry.

What should I serve with ginger soy salmon?+

Steamed rice or jasmine rice pairs perfectly to soak up the sauce, and you can add roasted bok choy or steamed broccoli on the side for a complete Asian-inspired meal.