Ginger Soy Glazed Salmon

By • August 7, 2012 • 51 Comments

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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
  1. 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.
  2. 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.
  3. 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.
Jump to Comments (51)

Comments (51) Questions (2)

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about 1 month ago Vinsmom

I made this for my boat crew of 9, using a whole side of salmon. I made it as directed, obviously increasing the amounts of the ingredients. When it was cold, I froze it. When thawed, it's very wet, something to be prized when you are racing offshore and are getting dehydrated! It was very good. I'll have to try it straight out of the oven as well. I served it with an orzo salad with a dill vinaigrette and feta.

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3 months ago Gmkathy2

Let's try this review again.......This was a pretty good recipe for salmon though there are better. I doubled the glaze recipe since we had a little over 2 lbs. of salmon and it took a long time to reduce. Since it was getting late I don't think it was reduced enough but I needed to use it anyway. I'd definitely try it again with plenty of reduction time, maybe on chicken. The flavor of the marinade was quite nice.

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3 months ago Gmkathy2

Sorry, commented on the wrong recipe and cant find a way to get ride of it!!

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3 months ago Gmkathy2

Not bad but the honey is overpowering. Maybe it's just us, none of us are crazy about honey. Next time I'll try these with maple syrup, the real kind of course.

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3 months ago alamesa

Made this for friends recently and it got a big thumbs up! I served it with grilled asparagus and coconut rice but maybe the sweetness in the glaze combined with the coconut cream made it a bit on the sweet side. I'm making it again tonight using less sugar and serving with chicken instead of the salmon. Hungry already.

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3 months ago Meatballs&Milkshakes

Glad you liked it!

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5 months ago Jordan

My husband and I made this last night and it was absolutely delicious. Unfortunately our local supermarket does not carry Mirin so we substituted rice wine vinegar with a spoonful of sugar to sweeten it up. While I haven't had this recipe made with Mirin, I can't imagine it tasting any better! I also strained the glaze through a fine mesh strainer before reducing it since I accidentally got quite a few fibers from the ginger root into the sauce pan. This left the glaze with a perfectly smooth consistency. It was so good, I would definitely make it to serve over chicken or veggies as well. We served it with roasted asparagus and a glass of red wine.

Thank you for the recipe!

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3 months ago Meatballs&Milkshakes

Glad you liked it!

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6 months ago craftaddiction

Great recipe. I am always looking for new idea to make fish and I definitely give this a "two thumbs up".

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6 months ago Citygal

Tried this tonight for dinner, accompanied by pea shoots w/green garlic. Yummy! Recipe is delicious and easy to make. Thanks!

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7 months ago Tbird

Made this for our Dubday family dinner tonight. This was delicious. Cooked in about 30 minutes, using the great basting method. Served it with a side of snow peas, sautéed in olive oil. Them I sprinkled done toasted black sesame seeds right before serving.

We usually have some leftovers of salmon that I give the kids for school lunch. Tonight, just a few snow peas and one piece of crispy skin I saved for myself (and some of the marinade that I might use on some chicken tomorrow) Thanks for the recipe. Will definitely make it again!

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7 months ago Tbird

SUNDAY family dinner!!!

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7 months ago Meatballs&Milkshakes

Glad you liked it! I actually made it tonight too!

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7 months ago Salvegging

Love this and have made it twice. Both times full cook was about 30-32 mins. Flaked over jasmine rice with some simple garlicky asparagus on the side. One of the things I love is the addition of red wine, bc I always have it! Also, the first time I used a sheet pan and the second a baking dish. Both were fine options but I love that using a baking dish here is doable bc my sheet pans get so overworked. The dish is oven to table. Enjoy!

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7 months ago Meatballs&Milkshakes

glad you liked it!

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7 months ago karencooks

Delicious!!! The remaining glaze is delicious over rice!

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7 months ago Tish

Yumm, gonna make this for my Sunday dinner this weekend! And I'm going to take Ceege's advice, make asparagus & the lemon/herb pasta. Can hardly wait for Sunday!

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8 months ago Ceege

Christina, You do not have to prepare a "starch" dish. Some great grilled veggies, i.e.; asparagus is wonderful with this dish, or any grilled or roasted veggie will do. I also like to serve "slow roasted cherry tomatoes". If you want a starch then try a lemon/herb pasta. I would not use a heavy sauce on the pasta, but lemon is nice and light and you can use your favorite herbs.

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8 months ago Christina Victoria Malanos

Thank you!!! I plan on cooking this for Valentines Day and I don't wanna make any mistakes >< I like the asparagus and slow cooked cherry tomatoes. Thanks for the tip Ceege!

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8 months ago Christina Victoria Malanos

Apart from rice, what would you recommend cooking it with?

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8 months ago Meatballs&Milkshakes

I would do some sort of green veg like snow peas or asparagus along with a grain of some sort. I love farro, barley, bulghur wheat or quinoa.

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8 months ago Christina Victoria Malanos

Thank you!!! Cant wait to try your recipe!:)

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8 months ago Meatballs&Milkshakes

Hope you like it!

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8 months ago jhoranco

I've made this three times now. Aside from the great flavors, I like that this cooking method does not stink up the house.

Stringio

8 months ago Heather Johnson Dean

Hmmm pretty set in my ways on how I cook my salmon (growing up eating lots of it as a fishermans daughter) but this sounds delicious, gonna have to try it. Only thing I would do different is the cook temp and time but with the glaze lower and slower is probably the way to go. Look forward to trying it!

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9 months ago KOKelley

I absolutely love this recipe and make it almost weekly. I think we are spoiled forever - it is now the only salmon my husband requests. The first time I made this I was blown away by the slow roasting method and the glaze is sublime. Thank you for not only an awesome recipe but a new way (late to the game?) to cook fish! PS - talk about the perfect hands-off dinner party main!

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9 months ago Meatballs&Milkshakes

thanks, glad you liked it!!

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10 months ago tomstone

very easy to make, made this on top of soba noodles and was perfect.

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10 months ago Meatballs&Milkshakes

glad you liked it!

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about 1 year ago ZYW

Can you make this dish a day ahead and if so would you serve it at room temperature?

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about 1 year ago Meatballs&Milkshakes

Yes, you certainly could. I would serve it room temperature though, because I don't personally like reheating fish, especially salmon. I do think it's best the day it's made, though!

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about 1 year ago MarioBernardini

I prepared the dish last night and was pretty excited about tasting the end results. Like getting ready to reading a good book it does take some prep time…bringing up the recipe on my iPad, pouring a glass of Malbec wine then moving to the ingredients. I did cook the Salmon on a gas grill. The dish turned out great, it was a lot of fun to make, and I really enjoyed the combination of the ginger and soy sauce.
Thank you for the recipe!!

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about 1 year ago Meatballs&Milkshakes

Glad you liked it!!

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over 1 year ago Wendy Lopez

made this last night was a COMPLETE hit with my hubby! and he's a cook!!! Thanks will for sure make this again...

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over 1 year ago Meatballs&Milkshakes

Glad you both enjoyed it!!!

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over 1 year ago annalea

I made this last night with a perfect filet of salmon and it was delicious. I see this in regular rotation in my kitchen :)

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over 1 year ago Meatballs&Milkshakes

Glad you liked it!

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over 1 year ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

On my menu plan for later this week. So looking forward to it! ;o)

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over 1 year ago Meatballs&Milkshakes

Hope you like it!!

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over 1 year 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.

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over 1 year 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.

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almost 2 years 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...

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over 1 year 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)

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over 1 year ago Meatballs&Milkshakes

I have some tofu at home and plan to try it out tomorrow night! Great suggestion!

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about 2 years 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.

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about 2 years 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.

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about 2 years 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

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about 2 years ago kathy pastore

Never used Mirin before, will I find it in my neighborhood store?

Stringio

about 2 years 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.

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about 2 years 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.

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about 2 years 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.)