Ginger Soy Glazed Salmon

WOW! Thank you so much for a super simple and super delicious dish!

This has become my GO TO salmon recipe. Seriously, it’s SO GOOD!

A few notes:
- Instead of mirin, I use 4 tablespoons rice vinegar.
- Based off other reviews, I only use 1 tablespoon brown sugar (not 2).
- 8 minutes seems to be the perfect amount of time to reduce the sauce. 10 minutes made it too reduced, and I didn’t have enough sauce to recapture it 3 times
- I don’t recommend straining out the ginger from the sauce (as others have recommended), as the ginger really helps hold the sauce on the top of the salmon. I tried straining it out once, but a lot of the sauce seemed to pool in the thinner parts of the salmon. Instead, just scrape off the excess ginger from the top of the salmon before serving.
- As other reviews have mentioned, 30 minutes is usually the perfect amount of cooking time for my salmon.

I usually serve with Spanish rice pilaf and broccolini or asparagus.

Best ever. If you like salmon, you will love this. Used extra sauce/glaze for dipping potstickers.

Excellent!

This is one of those perfect recipes that comes along every once in a while -- easy to prepare -- easily doubled -- with the results spot on each time. A truly excellent recipe!

Really wonderful recipe. Subbed rice wine vinegar for mirin (pandemic pantry problems) but it was great! Would probably make half the glaze next time unless I had a better plan for the extra.

This is one of my favorite ways to prepare salmon. I do make some changes. I use skinless salmon filets, sub white wine & lemon. I don’t often have mirin, so a splash of rice vinegar will do. I always at least triple this recipe, and keep the rest in the refrigerator. As a personal chef, this is almost always on my weekly menus. My clients love this dish! (So do we!)

I made this in a sous vide machine and it came out fantastic. Didn’t have any mirin so I used rice vinegar instead.

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.

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!

Absolutely delicious! Served this at a shower I hosted and it was a hit. Great flavor, easy to make and cooked to perfection.

Do you have any recommendations on how to use the leftover glaze to cook chicken?

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!

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.

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!

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.

Help!! No red wine! Any subs???

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.

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.

What is mirin?

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.

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.

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.

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

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.

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.

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!

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

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

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!

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!

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

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!

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.

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

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

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!

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!

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

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

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!!

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

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

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

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.

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...

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.

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

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.

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.)