Ginger Soy Glazed Salmon

By • August 7, 2012 • 52 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 (52)

Comments (52) Questions (2)

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4 days ago booglix

This was good, although I found that one T of sugar made it plenty sweet (not sure I would have liked it with more). Although the fat rendered less at a low temperature, it still did a bit on the sides. The glaze took a long time to reduce and I found that I needed to reduce it much more than 50% for it to be a real glaze that stayed on the fish rather than pooling all around it. Will try again.

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2 months 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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4 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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4 months ago Gmkathy2

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

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4 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.

Bad_girl

4 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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4 months ago Meatballs&Milkshakes

Glad you liked it!

Jd

6 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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4 months ago Meatballs&Milkshakes

Glad you liked it!

Dsc_0031

7 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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8 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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8 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!

Open-uri20140817-18430-th7n

8 months ago Tbird

SUNDAY family dinner!!!

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8 months ago Meatballs&Milkshakes

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

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8 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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8 months ago Meatballs&Milkshakes

glad you liked it!

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8 months ago karencooks

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

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8 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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9 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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9 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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9 months ago Christina Victoria Malanos

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

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9 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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9 months ago Christina Victoria Malanos

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

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9 months ago Meatballs&Milkshakes

Hope you like it!

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9 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

9 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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10 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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10 months ago Meatballs&Milkshakes

thanks, glad you liked it!!

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11 months ago tomstone

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

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11 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!