How to cook Baked Soy Ginger Salmon
- 2 salmon fillets (about 6 ounces each), skinned
- 4 tablespoons soy sauce
- 1/2 teaspoon sesame oil
- 1/2 teaspoon coarse black pepper
- 1 clove garlic, crushed
- 1 teaspoon minced ginger
- 1/2 teaspoon sesame seeds
- 1 tablespoon honey OR brown sugar
- 1 tablespoon chopped chives,
- 3 tablespoons chicken broth
- In a small bowl, mix soy sauce, sesame oil, pepper, garlic, and ginger together.
- Pour over fish and place in the fridge for 2 hours, to marinate.
- Pre-heat oven to 350°F (175°C).
- Take fish out of the fridge, put in baking dish with deep sides.
- Pour remaining marinade into a dish, and add chicken broth into bottom of the pan. This will prevent the marinade from crusting/burning as it cooks, and it dilutes the soy so it’s less salty.
- Drizzle honey or sprinkle brown sugar on top of fish. Sprinkle sesame seeds and chives over that.
- Bake for 20-25 minutes, or until salmon is flaky.
- Serve the Baked Soy Ginger Salmon with your favorite side dish and fresh salad.
The Baked Soy Ginger Salmon
recipe very simple to cook and very tasty too!
I’m sort of sensitive to the fishy flavor of salmon and cooking it this way lessens the fishy taste/smell. I make a soy ginger sauce for the fish to marinate in the fridge for a couple hours, then bake it in the oven. I find cooking it slowly in the oven isn’t as fishy as cooking it over the stove. I never cook fish over the stove with oil, especially salmon. Your house will smell like fish for days, it’s horrible unless you like that kind of thing. Ginger in Chinese cooking gives fish a fresh, clean taste, and it also cuts the gamey-ness of poultry.
This recipe for Baked Soy Ginger Salmon serves/makes: 2 servings
The Baked Soy Ginger Salmon recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Salmon
Preparation Method: Baked