Ginger Soy Glazed Salmon (Printable)

Succulent salmon fillets brushed with a flavorful ginger and soy glaze, ideal for quick, tasty meals.

# What You'll Need:

→ Fish

01 - 4 skin-on salmon fillets (6 oz each)
02 - 1/2 teaspoon kosher salt
03 - 1/4 teaspoon freshly ground black pepper

→ Glaze

04 - 1/4 cup low-sodium soy sauce
05 - 2 tablespoons honey
06 - 1 tablespoon freshly grated ginger
07 - 2 cloves garlic, minced
08 - 1 tablespoon rice vinegar
09 - 1 teaspoon sesame oil

→ Garnish (optional)

10 - 1 tablespoon toasted sesame seeds
11 - 2 green onions, thinly sliced
12 - Lemon or lime wedges

# How-To Steps:

01 - Pat salmon fillets dry with paper towels and season both sides with kosher salt and black pepper.
02 - In a small bowl, whisk together soy sauce, honey, grated ginger, garlic, rice vinegar, and sesame oil until combined.
03 - Heat a large nonstick or cast iron skillet over medium-high heat. Add a small amount of neutral oil if preferred.
04 - Place salmon fillets skin-side down in the hot skillet and sear undisturbed for 4 minutes until skin is crisp.
05 - Turn fillets over and cook for 2 to 3 minutes until just cooked on the other side.
06 - Reduce heat to medium-low and pour glaze over the salmon. Spoon sauce over fillets while cooking for 2 to 3 minutes until glaze thickens and salmon is cooked through.
07 - Remove salmon from heat. Serve immediately, spooning extra glaze over each fillet and garnish with toasted sesame seeds, green onions, and citrus wedges if desired.

# Expert Advice:

01 -
  • Crispy salmon skin that actually stays crispy, paired with a glaze that tastes like you spent hours perfecting it.
  • From start to finish in under twenty-five minutes, yet it feels restaurant-quality enough to impress.
  • The ginger-soy combination hits sweet, savory, and bright all at once—it's addictive.
02 -
  • Ginger matters—I learned this the hard way using old, dried-out ginger that tasted like nothing. Fresh ginger makes the entire glaze sing.
  • Don't skimp on heat when you sear. A timid pan gives you rubber skin and a disappointing result. You want that aggressive sizzle the moment the fish hits the heat.
03 -
  • Make the glaze ahead of time—it keeps in the fridge for three days and tastes even better the next day as flavors meld together.
  • If you want a spicy kick, add a pinch of red chili flakes to the glaze; it wakes everything up without drowning out the ginger.
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