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Ginger Soy Salmon

Ginger Soy Salmon

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Place salmon fillet, skin side down, in ungreased 13x9-inch baking dish. In small bowl, mix soy sauce, sesame oil, gingerroot, pepper and garlic; pour over salmon. Cover; refrigerate at least 2 hours to blend flavors.

Easy Ginger Soy Salmon Recipe

If you’re looking for an easy & Light Weeknight Dinner Idea then you found it!. I love this Ginger Soy Salmon recipe so much that I make it at least once a week at home.

I tell my girls it’s “Pink Chicken” and they gobble it up!. My Instagram followers know that I make this A LOT!.

I’ve been on a diet for a while now and as I’ve been experimenting on the subject I’ve discovered that diet food does not have to be boring.

In fact, if you add fresh veggies, lean protein, and good spices, magic can come out of your kitchen. Salmon is a very filling protein with good fats. If you’re currently watching your weight try adding salmon to your diet. I get tired of chicken sometimes.

This Ginger Soy Salmon recipe only has 5 ingredients (including the salmon) and it cooks in 20 minutes. Super easy!

Make this for dinner tonight and let me know what you think. In my household, my husband usually asks for seconds so unfortunately I never have leftovers.

This salmon could taste great cold on a salad for lunch the next day or even inside a wrap.

In case you didn’t admire the picture above here’s another look at this meaty sweet and tangy Salmon. It’s good enough for company.

Perfect when you’re having friends over. You can accompany this dish with salad, rice, couscous or steamed veggies. We just served ours with sautéed Portobello mushrooms with fresh thyme.

I hope you can try this delicious Ginger Soy Salmon at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.

Recipe Summary

  • 1 teaspoon ground ginger
  • 1 teaspoon garlic powder
  • ⅓ cup soy sauce
  • ⅓ cup orange juice
  • ¼ cup honey
  • 1 green onion, chopped
  • 1 (1 1/2-pound) salmon fillet

In a large self-closing plastic bag, combine ginger, garlic, soy sauce, orange juice, honey, and green onion mix well. Place salmon in bag and seal tightly. Turn bag gently to distribute marinade. Refrigerate for 15 to 30 minutes.

Preheat an outdoor grill for medium heat and lightly oil grate.

Remove salmon from marinade, shake off excess, and discard remaining marinade. Grill for 12 to 15 minutes per inch of thickness, or until the fish flakes easily with a fork.

Salmon with Soy & Ginger

This simple gingery and garlicky salmon is unassuming, but sneakily delicious. It’s one of those dishes you learn to make once—and it sticks with you for life. Be sure to use a low-sodium soy sauce or the salmon and bok choy will both be too salty. Kinch guarantees, “If you make this for your friends, they’ll see it come together in 20 minutes and then ask for the recipe.”

6 heads baby bok choy
1 tablespoon sunflower oil
2-inch piece fresh ginger, peeled and finely diced
3 cloves garlic, finely chopped
½ cup “lite” or low-sodium soy sauce
1½ pounds salmon fillet, cut into four equal portions

To prepare the bok choy, remove any tough outer leaves. Trim off the bottom stem and tops, being careful not to trim the stem too high or it will fall apart. Cut each head in half lengthwise.

Heat the sunflower oil in a large pan on medium heat. When the oil is shimmering, place the bok choy, cut-side down, in the pan. Cook, nudging the bok choy every so often to prevent sticking, until the bok choy has browned and caramelized at the bottom, about 5 minutes.

Turn the heat to low and add the ginger, garlic and soy sauce. Gently stir to combine, keeping the bok choy cut side down. Cover the pan and simmer until the bok choy has cooked through, about 5 minutes.

Remove the bok choy and set it aside. With the heat still on low, place the salmon, skin-side down, in the pan and cover. Cook for 5 minutes, then uncover the pan and tilt it so the soy sauce pools at the bottom.

Use a spoon to ladle the soy sauce, garlic and ginger over the top of the salmon to baste it. Return the bok choy to the pan, cover and continue to cook until the salmon is cooked through, 5 minutes more.

Transfer the salmon to a cutting board. Carefully remove the skin, if desired. Serve the salmon with a spoonful of the soy ginger sauce and a head or two of bok choy. Serves 4.

Pairs well with “Elevator Operator” by Gene Clark with The Gosdin Brothers.

Ginger Soy Salmon

Easy marinade for delicious grilled salmon. You’re sure to have all the ingredients in your pantry!


  • 1 piece Salmon Fillet (get One That's Big Enough For 3-4 Servings)
  • 3 Tablespoons Soy Sauce
  • 1 Tablespoon Fresh Minced Ginger
  • 1 Tablespoon Garlic, Minced
  • 1 Tablespoon Brown Sugar
  • 2 Tablespoons Dijon Mustard
  • 1 Tablespoon Olive Oil


Whisk together soy sauce, ginger, garlic, brown sugar and Dijon in a medium sized bowl. Whisk in olive oil. Put the salmon into a non-reactive dish. Pour the marinade over the salmon fillet. Put dish into the refrigerator and marinate for 1-4 hours.

Preheat your grill to medium-high heat. Remove salmon from marinade. Put salmon onto the hot grill and grill over medium high heat on both sides until firm and cooked through, about 12 minutes total. Serve with fresh squeezed lemon.