This soy ginger salmon with honey and ginger is baked in the oven. Serve it with brown rice and a salad for a healthy weeknight dinner.
It has taken me years to acquire a taste for fish.
Like most kids, I started off on fish sticks, which were more about the crispy fried breading than anything else.
Next I ate shrimp from my favorite Chinese restaurant entree.
By early adulthood, I dipped my toe into seafood with mild white fish, a seemingly healthy and grown-up thing to order from a menu when out to eat.
Despite eventually liking fish, I used to think salmon was too strong for my bland aquatic preferences until I went to a luncheon where salmon was the only option.
It turned out I enjoyed it.
Since then, I have experimented with different ways of cooking salmon at home.
I roasted this soy ginger salmon in the oven and served it with brown rice and a spinach salad for a simple weeknight dinner.
Soy Ginger Salmon
- Prep Time: 20 minutes
- Cook Time: 12-15
- Total Time: 32-25 minutes
- Yield: Serves 4
This soy ginger salmon with honey and ginger is baked in the oven. Serve it with brown rice and a salad for a healthy weeknight dinner.
Ingredients
- 1/4 cup low sodium soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
- 1 tablespoon honey
- 1 tablespoon fresh ginger, minced
- 1 garlic clove, minced
- 4 scallions, thinly sliced
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 4 6-ounce salmon fillets
Instructions
- Preheat the oven to 400 degrees F. Line a sheet pan with aluminum foil.
- Whisk together the soy sauce, sesame oil, rice vinegar, honey, ginger, garlic, scallions, salt and pepper. Pour the marinade into a large dish. Place the salmon fillets skin-side up, and allow them to marinate for 15 minutes.
- Transfer the fillets to the prepared sheet pan, arranging them skin side down. Roast for 12-15 minutes until the salmon is opaque and cooked through.
- Prep Time: 20 minutes
- Cook Time: 12-15
- Total Time: 32-25 minutes
- Yield: Serves 4
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