Ginger Soy Glazed Salmon

Test Kitchen-Approved

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.


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
In This Recipe


  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.

More Great Recipes:
Ginger|Green Onion/Scallion|Red Wine|Salmon|Seafood|Soy Sauce|Entree

Reviews (67) Questions (2)

67 Reviews

Diane February 4, 2019
I cook salmon once a week. I wanted to try something different so I decided to create this dish as the reviews were good. I have to say the salmon was delicious! I didn't have mirin,(I didn't even know what it was), so I improvised with 4 Tablespoons of Rice Vinegar and 2 teaspoons of sugar. The most tedious part of the recipe was grating the ginger. I cooked the salmon at 250 degrees for 30 minutes then increased the temperature to 400 degrees for the last 5 minutes of cooking which made the glaze harden a bit. Just yummy! I had extra glaze left over so I froze it to use it next week when I make salmon again.
Amy October 23, 2017
Omg this is delicious (and easy)! I’d add a pinch of red pepper flakes to the sauce and maybe flash broil it at the end to carameliza the sauce a little bit if I was making it for a special occasion. Serve with rice and sautéed greens. Delish!
Nicolinitiza May 30, 2017
Absolutely delicious! Served this at a shower I hosted and it was a hit. Great flavor, easy to make and cooked to perfection.
Cindy August 22, 2016
Do you have any recommendations on how to use the leftover glaze to cook chicken?
Author Comment
Meatballs&Milkshakes August 22, 2016
I like to brown chicken breasts and then brush it on a couple times over low heat. You can also use it as a grilling glaze.
Clairevogel January 16, 2016
I made this last night for my boyfriend and I, and we both really enjoyed it. If you're using fresh ginger, I highly suggest straining the sauce after you've reduced it. Otherwise you're going to have a lot of ginger fibers in your sauce. I reduced mine a little too much, so I only had 2 rounds of pouring I was able to do, but it was still good. I baked it for about 20 minutes at 350 (I was roasting broccoli at the same time), and it was great. I liked this a lot and would make it again!
djeserkare March 4, 2015
Added some chopped fresh red chiles to the simmer, to take an already-delicious sauce a bit further into flavortown... I definitely do not regret it! Props on a great recipe.
ann H. February 23, 2015
This is the best salmon I have ever made. The slow cooking method was a revelation. I don't think I'll ever be able to order salmon in a restaurant again. The glaze was perfection - and a perfect complement to the flavor of the fish. (I grew up in a village dependent on salmon fishing so salmon was actually a staple in our house). May the Gods bless you for sharing this recipe!
Author Comment
Meatballs&Milkshakes February 20, 2015
Another kind of wine or alcohol- cognac, Marsala, sherry would work. If not, you could try grape or pomegranate juice but I might reduce the amount slightly.
Lindsey L. February 20, 2015
Help!! No red wine! Any subs???
sara September 1, 2015
Sweet vermouth or watered down balsamic or red wine vinager.
Csmoro January 27, 2015
I have made this recipe several times. I have altered the ingredients for the sauce depending on what I have on hand. Slow roasting is such a beautiful way to retain the flavors and nutrients. I know this is a hit with the family because they always show up when I tell them this is what's for dinner.
Scott C. December 11, 2014
Delicious way to make salmon. Not sure that slow cooking at 250º is the best approach (took :30 minutes to cook one medium piece of salmon), but I can't complain with the final result. Thanks.
Sheila F. November 21, 2014
What is mirin?
Dennis R. January 10, 2015
sweet rice wine
booglix October 18, 2014
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.
Vinsmom August 9, 2014
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.
Gmkathy2 June 23, 2014
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.
Gmkathy2 June 23, 2014
Sorry, commented on the wrong recipe and cant find a way to get ride of it!!
Gmkathy2 June 23, 2014
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.
alamesa June 20, 2014
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.
Author Comment
Glad you liked it!
Jordan April 17, 2014
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.<br /><br />Thank you for the recipe!
Author Comment
Glad you liked it!
craftaddiction April 7, 2014
Great recipe. I am always looking for new idea to make fish and I definitely give this a "two thumbs up".