Weeknight Cooking

Ginger Scallion Salmon

April 14, 2014
10 Ratings
  • Serves 3
Author Notes

The best situation is when you can whip together a meal in 30 minutes and have it blow the socks off of all your guests. This is that meal. —Vicky | Things I Made Today

Test Kitchen Notes

This recipe had me rooting for it: I had most of the ingredients already at home, and while I usually add in a generous margin to “recipe time,” 30 minutes from start to finish for this salmon seemed absolutely fool proof! (It was.) Don’t overthink the straightforward sauce! Busy wondering if some citrus was needed, I swapped peanut for canola oil, and lined my baking dish with parchment (my go-to default), which may have cost me some “sizzle.” The lively ginger and scallion based sauce was perfect with the salmon and didn’t need anything else. There were no leftovers. —Kristen Hall

What You'll Need
  • 1 pound salmon fillet
  • 1 teaspoon olive oil
  • Salt and freshly ground black pepper to taste
  • 3 to 4 scallions, chopped
  • 2 tablespoons ginger, minced
  • 2 tablespoons soy sauce
  • 1/4 cup canola oil
  • 1 teaspoon sherry
  • Splash of fish sauce
  1. Preheat oven to 425° F.
  2. In a baking dish, rub salmon with olive oil, salt and pepper. Bake for 20 to 25 minutes, until center is just barely pink.
  3. Meanwhile, combine scallions, ginger, soy sauce, canola oil, sherry, and fish sauce in a small bowl. Whisk together. When salmon is done, pull out of oven and immediately pour sauce over, letting it sizzle.
  4. Serve with any vegetables. I pan-roasted some Brussels sprouts with salt, pepper, and splash of balsamic.

See what other Food52ers are saying.

  • Erika Kotite
    Erika Kotite
  • Rachel Heyman Resnikoff
    Rachel Heyman Resnikoff
  • billrosenblatt
  • rlsalvati

4 Reviews

billrosenblatt May 10, 2022
Very good and super easy. I use a probe thermometer to get the salmon to 105 degrees, which should take quite a bit less than 20-25 minutes if it starts out at room temp. Also suggest replacing the 1/4 cup canola oil with 1 Tbsp sesame oil and 3 Tbsp canola.
Erika K. March 2, 2020
Made this dish last weekend for my extended family (8 people) and just doubled everything. Absolutely delicious and so easy! I don't know why it offers so much depth of flavor, but it does. We make a lot of salmon and this recipe is going into the "Favorites" file.
rlsalvati June 14, 2017
Made this for dinner last night, it was delicious and well received by my family. Dry vermouth instead of sherry, and a leek in place of the scallions because the scallions I thought were in my veg drawer were not there. I used a convection oven, so the cooking time was shorter. I started checking at about 12 minutes, the salmon was done before 20, but I'm not sure how much before. Served with a brown rice blend and salad.
Rachel H. September 5, 2016
Sounds like 25 mins @425 is a while lotta cooking time. I'm going to try these ingredients in a skillet so I can keep a closer eye on NOT overcooking it.