Asian Salmon (with Soy and Ginger)

Take a quick foodie trip to the East with my amazing Asian Salmon recipe. Featuring delicious soy and ginger, this dish is just what you need to crank your cooking up a notch.

Table of Contents

Want an explosion of flavors? No, not a pop of flavors, not even a pretty loud bang of flavors, but a big, yummy explosion? Try this mouthwatering Asian Salmon with Soy and Ginger recipe. It is like a scrumptious foodie holiday right in your kitchen.

I learned about this dish while on a super cool trip to Asia, which totally changed how I think about approaching the cuisine of other cultures. When I got home, I just couldn’t resist trying to recreate some of the bold flavors and tantalizing aromas we found.

This recipe is the result of my efforts trying to get that perfect balance of sweetness, soy sauce, and tangy ginger in a marinade that isn’t a one-trick pony. Its multiple layers of flavor give this dish that special WOW factor as they sink deep into soft salmon to make it both juicy and delicious.

Is This Asian Salmon Healthy?

Salmon is incredibly good for you. It’s an excellent source of high-quality protein, omega-3 fatty acids, and a multitude of vitamins and minerals, which do your brain (not to mention, the rest of your body) good. The soy sauce is high in sodium but when consumed in moderation, it can be a part of a normal diet. The rest of the ingredients are all natural and provide your body with a range of antioxidants, anti-inflammatories, vitamins, and minerals.

INGREDIENTS

I say “big” salmon fillets but if you can only get your hands on smaller fillets (or you simply prefer smaller portions), you may need to adjust the cooking times.

2 big salmon fillets
2 tbsp soy sauce
2 tbsp extra virgin olive oil
½ tbsp rice vinegar
2 tsp honey
2 garlic cloves
1 tbsp fresh ginger, grated
pinch of black pepper
black sesame seeds, toasted
coriander leaves

INSTRUCTIONS

Whisk

In a small bowl, whisk together the soy sauce, honey, vinegar, garlic, and ginger.

Marinate

Place the salmon fillets in the marinade and let them sit for 30 minutes. Remove the fillets from the marinade and pat dry with a paper towel.

Simmer

Place the marinade in a saucepan and bring to a boil. Simmer for 5 minutes until the liquid is reduced to half. Set aside to cool.

Cook

Drizzle the salmon fillets with the olive oil and place them skin-side down in a hot skillet. Turn down the heat and let the fish cook for 5 minutes until the skin is crispy. Flip the salmon and cook for another 3 minutes. Remove the fillets from the pan and let rest for 5 minutes.

Garnish

Brush the soy sauce glaze over the fillets and garnish with toasted white sesame seeds and coriander leaves.

DEVOUR!

Tips and Tricks

Let that fish soak in the marinade for at least 30 minutes to increase that mouthwatering flavor of the fish.
Always use fresh ingredients when it comes to the ginger, coriander, etc. The fresher, the better.
Don’t forget to pat your salmon dry before cooking it. This step ensures a golden layer and prevents the fish from getting watery while cooking.

Variations

Add toasted sesame oil to your marinade. It brings the nuttiness (as in taste, not craziness) and works great with the ginger.
Add different citrus juices to the marinade. Lime or orange, for instance, will give your salmon an original taste.
You can also grab fresh herbs from your (or someone else’s) garden and add cilantro or parsley.

Serving Suggestions

This Asian salmon with soy and ginger is super adaptable. Pair it up with this recipe for Instant Pot Coconut Rice, a Healthy, Crunchy Quinoa Salad, roasted veggies, or a simple Angel Hair Pasta for a complete meal bursting with flavor and health!

FAQs

My Salmon fillets are too salty. What did I do wrong?

It happened to me once. Try not to let the salmon bathe in the marinade for more than 30 minutes next time. Any longer and the sodium-rich soy runs amok.

Can I use another Fish instead of Salmon?

If salmon’s not your thing, I recommend trout or snapper. The cooking time might need some tweaking if you’re using a different fish, though.

Can I cook the Salmon in the oven?

Sure. Put your oven on at 375°F and let it bake for about 15 minutes.

Can I use frozen salmon instead of fresh?

Frozen salmon works just as well. Thaw those fillets in the fridge overnight first, and once they’re good to go, just follow the recipe as usual.

What can I substitute for soy sauce if I have a soy allergy?

Your best option is to swap out the soy sauce for coconut aminos.

Is this dish suitable for those following a gluten-free diet?

Need a gluten-free alternative? Use tamari or gluten-free soy sauce, and the flavor will be just as amazing.

How to Store Asian Salmon

Let the salmon cool completely then store it in a container or wrap in plastic or aluminum. Keep it in the fridge and eat within 3 days.

To freeze the salmon, wrap the cooled fillets individually then place them in a freezer-safe resealable bag. Enjoy within 3 months for the best quality. Reheat gently (microwave, oven, or stovetop) and be careful not to overcook them.