Ginger Soy Glazed Salmon
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Author Notes: I think this may be my favorite salmon recipe, and I've tried a lot over the years. The ginger and sweet glaze is such a perfect complement to the salmon, and it’s surprisingly easy. Roasting it at a low temperature keeps the fat from rendering out of the fish, so the fish stays moist and succulent. Leftover glaze can be used on anything, scallops, pork, you name it. Red wine is not really Asian, but it really does work well and gives more depth of flavor than sake would. - Meatballs&Milkshakes
Food52 Review: Before I had even completed this dish, I was already thinking of making it again. The aroma of the ginger and the garlic cooking in the oven was heavenly. I found that a little extra time was needed to reduce the sauce, so make sure you cook it until you see it thicken. In the end, I somehow ate the entire fish by myself, so needless to say I'll make this again soon. - Kristen Mongrain
Serves 4
- 1 pound wild salmon
- 4 inch piece of ginger, grated
- 1 garlic clove, grated
- 1/4 cup soy sauce (low sodium)
- 1/2 cup red wine
- 1/4 cup mirin
- 2 tablespoons brown sugar
- 1/2 lime, juiced
- 1 tablespoon olive oil
- 1 scallion, minced for garnish
- Combine the soy sauce, red wine, mirin, brown sugar, garlic and 3/4 of the ginger in a sauce pan. Cook for 10 minutes, until it reduces by half. Remove from heat and add the remaining ginger and the lime juice. Let cool.
- Rub the bottom of a baking dish with the olive oil and place the salmon in it, skin side down. Spoon a tablespoon of the glaze over the fish and wait 5 minutes. Spoon another tablespoon of the glaze over the fish.
- Bake for 10 minutes at 250 degrees. Spoon another tablespoon of glaze over the fish and return to the oven for another 10 minutes. Continue to do this until the fish is cooked to medium rare (gives a little more resistance when you push it). Garnish with the scallion and serve.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Soy
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2 months ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
On my menu plan for later this week. So looking forward to it! ;o)
2 months ago Meatballs&Milkshakes
Hope you like it!!
2 months ago Ceege
I have having dinner company next week and want to try this recipe. Can anyone tell me approx. time for slow baking the fish so I can co-ordinate my other dishes. Timing is essential when trying to impress dinner guests. Thanks for your help.
2 months ago Meatballs&Milkshakes
It depends on the size of your fish and how you like it cooked. I prefer it to be medium to medium rare, so for the 1 pound piece above, I cooked it for about 30 minutes. It may take a while, but the low and slow method keeps it very succulent and the white albumen doesn't seep out.
7 months ago annemlock
I've made this twice now and it's amazing. It was easy and unique. I'm going to try the glaze on baked tofu next...
2 months ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Great idea! We eat a lot of tofu here so I'm often on the hunt for new ways to prepare it. Annemlock, I plan to try this that way, too! Many thanks. ;o)
2 months ago Meatballs&Milkshakes
I have some tofu at home and plan to try it out tomorrow night! Great suggestion!
8 months ago Foodelf
I made this on Sunday and it was delicious. However, my salmon's glaze actually pooled quite a bit during cooking producing a sauce and the salmon was slightly "soggy". I must add that the fish was cooked perfectly and I really like the slow, low heat, oven method, The leftovers made wonderful open-face sandwiches with arugula and thinly sliced cucumber.
I'm wondering if the sauce was a result of not sufficiently reducing the glaze.
I already have plans to repeat this recipe soon.
8 months ago Meatballs&Milkshakes
Glad you liked it! It sounds like you might not have reduced the glaze enough. It can also depend on the sugar content of the wine you choose, because a higher sugar content wine will become more sticky on reduction...you can also try just using less glaze if you think there's too much liquid.
8 months ago Foodelf
Thanks, Meatballs&Milkshakes: I suspected the reduction, or lack of it, may have been the culprit - it certainly didn't detract from the flavour.
Foodelf
8 months ago kathy pastore
Never used Mirin before, will I find it in my neighborhood store?
8 months ago Cortni Romaine
You shouldn't have any problem Kathy. If you have a store with a wider Asian foods section like Wegman's or Whole Foods it might be easier.
If you can't find any, use dry sherry or marsala as a substitute.
9 months ago lpcooks
Made this last night and it was delicious! Thanks so much for such a good recipe. I will always cook my salmon low and slow like this from now on.
9 months ago Meatballs&Milkshakes
Glad you liked it! (Side note-- on the cooking of the glaze, the time is totally dependent on what kind of pan you use. I used a wide bottomed pan, so it reduced much more quickly.)